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Instant Pot Ginger Turmeric Chicken Stew

This immune system boosting Instant Pot Ginger Turmeric Chicken Stew is a powerhouse of a meal. With the corona virus running rampant we can all use an immune booster and this stew sure does deliver! 

Instant Pot Ginger Turmeric Chicken Stew instantloss.com

This is a rustic style chicken stew with ginger, garlic, and turmeric. However, you can boost its powers even more by adding a little miso or stirring in fresh spinach at the end. 

Did you know there are foods that have been proven to give our immune systems a boost? 

Garlic is a plant in the allium (onion) family. Scientists have found that most of garlic’s health benefits are caused by sulfur compounds (allicin) formed when the clove is chopped, crushed, or chewed. These compounds have been shown to boost the disease-fighting response of some types of white blood cells in the body. When these compounds encounter viruses, such as the viruses that cause the common cold or flu. 

Ginger is a strong antioxidant that can naturally boost the immune system. It can help kill cold viruses and is packed full of beneficial vitamins like magnesium, iron, zinc, and calcium. 

Turmeric helps bolster the immune system by increasing the immunomodulating capacity of the body. It’s a yellow colored warm spice that comes from the root of the curcuma plant. Curcumin, a compound found in turmeric is know to have anti-inflammatory properties that help boost immunity

Instant Pot Ginger Turmeric Chicken Stew instantloss.com

This comforting stew tastes so good that all of its healing powers are almost secondary. Whip up a pot of this Instant Pot Ginger Turmeric Chicken Stew as meal prep on Sunday and save it for work lunches throughout the week. Or make a big pot as an easy weeknight dinner for the whole fam!

Stay safe out there!

For more delicious soups and stews click here

   


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

4.91 from 11 votes

Instant Pot Ginger Turmeric Chicken Stew

Print Recipe

Ingredients

  • 1 large yellow onion, diced
  • 1 head of celery, roughly chopped
  • 3 large carrots, roughly chopped
  • 1 1/2 pounds baby creamers, cut in half
  • 1 medium sweet potato, roughly chopped
  • 1 pound boneless skinless chicken breasts, 1/2 inch cubes
  • 6 cloves of garlic, minced
  • 2 tablespoons coconut aminos or low sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons turmeric
  • 1 tablespoon dried parsley
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 cups low sodium chicken or vegetable broth
  • 2 tablespoons fresh chopped parsley or chives, optional

Instructions

  • Preheat your Instant Pot using the SAUTE function on the display panel. 
  • When the display reads HOT add the onion, celery, and carrots to the pot. This is called a dry sauté, use the vegetables natural water content to cook them down. Stir every couple minutes until the vegetable soften and the onions begin to become translucent, about 5 minutes.
  • Add the potatoes, chicken breasts, and garlic cloves. Stir and let the garlic become fragrant, about 60 seconds. Add the coconut aminos, ginger, turmeric, dried parsley, onion powder, garlic powder, sea salt, black pepper, and red pepper flakes. Give everything a good stir and then add the broth
  • Place the lid on the pot and make sure the pressure valve is in the sealing position. 
  • Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes. 
  • When the pot beeps to let you know it's finished, let the pot naturally release the pressure for 5 minutes before switching the pressure valve to the venting position. Once the steam has released and the pressure lock has disengaged, open the lid and serve. Garnish with fresh parsley or chives if desired. 

Notes

I like salt so I add a bit of extra sea salt when the stew is finished. Salt to taste. 
Servings: 4
Author: Brittany Williams

38 Comments

  1. 5 stars
    This dish was amazing, bold flavor combination. A satisfying meal that left us feeling full. Thanks for such a delicious creation. We will definitely be making this again!

    1. Yah! Thank you so much for your review! I am so happy to hear that you enjoyed this recipe!

  2. 5 stars
    I made this last night and the entire family loved it! I substituted russet for sweet potatoes, ground ginger instead of fresh and frozen chicken thighs (this is what I had and I wasn’t about to run to the store!).

  3. 5 stars
    This was absolutely delicious. It’s the first recipe of yours that I’ve tried and I will be doing more. My husband thought it tasted like a Carribean roti…so delicious. The only problem I had was I left it in the pot after and my potatoes (which I only had regular ones) turned to mush, which also soaked up most of the broth, so I had to add more. I will be more watchful of when the pot is done next time, manually release the pressure and remove the stew right away. Thanks for sharing this.

  4. 5 stars
    Loved this stew. The turmeric, ginger and garlic give it a different flavor profile from traditional stew as well as the health benefits each provide! I will be making it again. Thanks for a great recipe.

    1. Hello Leah, Baby creamers are a type of small potatoes. I usually purchase mine at Costco. This recipe calls for a head of celery, which is the whole thing, made up of lots of celery stalks, all attached to one another. Hope that helps answer some of you questions. Wishing you wellness 🙂

  5. This sounds amazing. But I don’t know what creamers are. “1 1/2 pounds baby creamers”. I thought I was pretty savvy, but nope!!!
    Thanks!

  6. Just found this recipe and hope to make it this week. If we have to stay in we might as well eat well and stay healthy.

    1. Yes you would have to change the cook time and it would depend on how many pounds of chicken you are using

  7. 5 stars
    This was excellent. The whole family enjoyed it. One tweak I made was to add a half a cup of coconut milk blended with a TBSP of arrowroot to thicken and make it creamier. Great recipe!

  8. 5 stars
    Oh my word!! What a cracking recipe..

    My partner always says ‘yum’ when I cook, but his reaction to this was another level!

    A firm favourite.

    Have both books arriving tomorrow and based on this, I’m even more excited.

  9. Made it! Loved it! Even my picky 4 yr old loved it! It fed my husband, who eats enough for 2 & had enough for leftovers!

  10. Great recipe, but would like the nutritional breakdown…. calories, fat, protein…….
    Also serving sizes would be wonderful

    1. Hello Joann,
      Thank you for reaching out! This recipe serving 4-6. Also, I do not include the calorie count or nutritional information on any of my recipes. All ingredients have different nutritional information so it will always vary depending on the exact ingredients (brands) you’re using. If you need to track nutritional information it’s best to calculate it for each recipe with your own ingredients into a program like MyFitness Pal because it can vary A LOT.
      Wish you all the best!

  11. 5 stars
    This was so good! Felt completely nourished after eating. I’ll go easy on the red paper flakes next time because mine came out pretty spicy. I don’t mind the spice but I don’t think my kids could handle it. Also, super important to roughly chop the sweet potato into large pieces…maybe 4ths. My sweet potato chunks fell to mush but it didn’t ruin the flavor. I stirred in 1/4 can coconut milk after cooking and it made it perfectly creamy and filled the spice level a bit… so soothing. Really loved this! Thanks for sharing!

  12. Is it cooked at high pressure or low pressure? My instant pot has settings for both. Can’t wait to try it this weekend!

  13. 4 stars
    My fiance just told me about your books this morning, I saw this recipe and I decided to make this awesome meal tonight for my fiance and mother. The dish is beautiful and very fragrant as well as flavorful. My fiance is the only one that really like sweet potatoes and she noticed that even with only putting half of the allotted sweet potato in the stew, it was a tad overpowering. Just a bit to sweet for our taste and the only reason for 4 stars. To be fair we did not put the crushed red chilies into the mix because she can not handle spicy foods. We I make it again I might just not add the sweet potato. I can not wait to make more of your wonderful recipes. Thank you for all the work you have put into helping others try and achieve our own Instant Loss.

  14. 5 stars
    This is one of our favorites from your recipes. I make it about once a week or so. I love all the beautiful veggies I get to throw in and this is my first time using turmeric. Very very good!

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