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4.91 from 11 votes

Instant Pot Ginger Turmeric Chicken Stew

Servings: 4
Author: Brittany Williams

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.