Instant Pot Chicken Tender Stew
Author: Carey
Recipe type: Main Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6
- Wash, peel and cut turnips and carrots, set aside.
- Peel onion, cut in half, slice thin, set aside.
- Blot chicken tenders dry with food safe paper towels and season with poultry seasoning, salt and pepper.
- Carefully add the tenders to the hot pot liner and sear on each side about 2 minutes per side. Remove to a plate.
- Add onion slices to the pot and saute until translucent.
- Carefully add about ½ cup of chicken broth to loosen the fond and deglaze the pot liner; slowly add remaining broth. Add seasoning herbs, stir.
- Gently add turnip pieces, then chicken tenders with juices. Place carrot chunks on top. Hit [Cancel], place lid and lock lid on the pot.
- Set pot using [Pressure Cook] or [Manual] for 5 minutes. Allow pot to naturally release pressure for 5 minutes then do a quick release.
- Push food to one side and thicken broth with xanthan gum or gluccie.
- Stir in peas and pearl onions, cover and let stew sit on warming for 5 minutes to heat through.
- Serve garnished with dried parsley.
Calories: 274 Fat: 4g Carbohydrates: 28g Sodium: 1250mg Fiber: 8g Protein: 33g Cholesterol: 56mg
Recipe by The Healthy Milestone at https://www.thehealthymilestone.com/instant-pot-chicken-tender-stew/
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