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!
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
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.
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Instant Pot Ginger Turmeric Chicken StewPrint Recipe
- 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
- 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.