Shaliece Felder

How to Live a Good Life

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Keto Instant Pot Chicken Stew

During these cold weather months, stews are the ultimate go-to comfort food meal. Below is a step by step on how I make my yummy Keto Instant Pot Chicken Stew.

Keto Instant Pot Chicken Stew

If you’ve been rocking with me for a while now, then you know I have had on again, off again relationship with Keto for the last 5 years. This month we are in-love again so most of the recipes I will be sharing will be Keto-friendly. I said “most” because I am not a strickly Keto, I believe in carb cycling.

To be honest, the reason I love this keto instant pot chicken stew recipe so much is that not only is it a breeze to make for a cool weeknight meal but also because it’s a dish that can feed the Keto and non-Keto eaters of the family. My kids live for a substantial amount of carbohydrates and still love this meal. If you have picky eaters like mine, then you may want to give this a shot.

Keto Instant Pot Chicken Stew:

Place the oil in the IP and select the saute setting.

Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.

Turn off the saute setting and then add in the thighs, peppers and seasoning.

Now I like to stir the tomato paste and greek yogurt into the broth before adding them all to the IP.

Secure the lid and select the “soup/stew” setting for 10 minutes.

Natural release, then shred the chicken with two forks.

Voila! You have delicious keto friendly instant pot chicken stew. Serve in bowls with a dollop of sour cream, or alongside some mashed cauliflower.

Keto Instant Pot Chicken Stew

Nothing like some soul warming stew on a cold night. Now to grab fluffy blanket and curl up by the fireplace and relax. I hope you enjoy this Keto Chicken Stew as much as we did.

Also check out these simple to whip up Keto Waffles. 

Print

Keto Instant Pot Chicken Stew

Course Soup
Cuisine American
Keyword Chicken, Instant Pot, Keto
Cook Time 15 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 3 chicken thighs deboned
  • 2 bell peppers chopped
  • 2 Tbsp paprika
  • 1.5 cups water or stock
  • 1 Tbsp tomato paste
  • 2 Tbsp greek yogurt or sour cream
  • Parsley optional garnish

Instructions

  1. Place the oil in the IP and select the saute setting.
  2. Add the chopped onion and saute for 2 minutes, then add the garlic for 1 minute.

  3. Turn off the saute setting and add the thighs, peppers and seasoning.

  4. Stir the tomato paste and greek yogurt into the broth before adding them all to the IP.

  5. Secure the lid and select the “soup/stew” setting for 10 minutes.
  6. Natural release, then shred the chicken with two forks.

  7. Serve in bowls with a dollop of sour cream, or alongside mashed cauliflower.

Recipe Notes

Tip: you can chop the chicken in advance or shred after cooking. Shredded after is way easier!