15 minute Instant Pot Chicken and Squash Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 5 people
Ingredients
  • Oil- 1 tbsp
  • Dried bay leaves- 2
  • Chicken breast, diced- 2 breasts
  • Ground pepper- ½ tsp
  • Onion, diced- 1
  • Carrot, diced- 1
  • Butternut squash, diced- 2 cups
  • Tomato, diced- 1
  • Tomato paste- 3 tbsp
  • Paprika- ¾ tsp
  • Ground cumin- ¾ tsp
  • Chili powder- ½ to 1 tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1½ tsp
  • Water- 2 cups
  • Cilantro, chopped- ¼ cup
Instructions
  1. Turn on Instant Pot.
  2. Click on Saute Mode, medium temperature.
  3. Let turn hot.
  4. Add oil, add dried bay leaves.
  5. Add chicken breasts, season with ground pepper and ½ tsp salt.
  6. Saute for a minute.
  7. Add diced onion, carrot, squash, tomato, tomato paste and all the spices. Add 1 tsp salt.
  8. Combine well.
  9. Add chopped cilantro.
  10. Add 2 cups water. Combine well.
  11. Close the pot with its lid.
  12. Turn on Meat stew mode, set time to 15 minutes. Default pressure is high pressure.
  13. After 15 minutes of cooking, do a quick pressure release.
  14. Open the lid, combine the stew well.
  15. Transfer to a bowl.
  16. Can be enjoyed as it is or serve along with brown or white rice, pasta, noodles, roti etc.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/15-minute-instant-pot-chicken-and-squash-stew/