Chicken & Pepper Instant Pot Stew
This Chicken and Pepper stew is a now a new family favorite.
Whenever I see the weather show snow in the forecast I bust out my Instant Pot. There’s just something about snow on the ground, a fire in the fireplace, and a yummy soup to warm up every aspect of a snowy day.
This is one of those recipes that didn’t use a lot of ingredients, a few fridge and pantry staples made it happen, and it is still packed with flavor, veggies, and deliciously healthy nutrients to give you all of the feel good feelings of a snow day. Plus, my children loved it too.
Enough small talk, make this soup. You won’t be disappointed!
Ingredients:
- 2 lbs chicken tenderloins (about 6-8 tenderloins)
- 1 c lentils (I used french green lentils- organic, from Target )
- 2 large bell peppers (or 3 small) chopped
- 1/2 onion, diced
- 1 tsp fresh garlic (I use the jar)
- 2-3 ribs of celery (about 3/4 c chopped)
- 1 can diced tomatoes (the Italian seasoned work great for this!)
- 4 cups veggie broth
- 1 tbsp Italian seasoning
- Sea salt and fresh ground pepper to taste
- A drizzle of extra virgin olive oil
Directions:
Set your Instant Pot to saute. Drizzle in olive oil. Toss in celery, onions, and garlic. Saute for 5 minutes (or until your instant pot beeps). Add chicken (I like to pre-season mine with a little drizzle of olive oil and some Italian seasoning and salt and pepper too), peppers, tomatoes, lentils, and pour quart of veggie broth over the top. Add Italian seasoning, and sea salt and pepper.
I use the meat/stew button on my instant pot whenever I make a soup or stew. You can also do manual for 40 minutes. It will also likely preheat for 10 minutes. Once cooked (and it beeps!) hit the “steam” or vent button. Once the steam/pressure is released, stir, break up/shred chicken, serve and enjoy!
Servings: 6-8
I hope you and your family love this as much as we did! Let me know what you think!
