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Keto Chicken Stew

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 404 kcal

Ingredients
  

  • 2-½ pounds chicken thighs, deboned and cubed
  • 1 cup chicken broth + 1 cup hot water
  • 3 diced celery sticks, around 1 ½ cups
  • 2 cups fresh spinach
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 Tsp dry oregano
  • 1 Tsp dry thyme
  • 1 Tsp dried rosemary
  • 1 cup cream
  • Salt and pepper to taste

Instructions
 

  • Set the Instant Pot to Saute and add the celery, spinach, onion, and garlic. Cook until the onions are soft and translucent, about 5 minutes. Add the chicken broth and water.
  • Season the chicken with desired amounts of salt, pepper and spices and add it to the pot.
  • Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
  • Open the lid and switch the Instant Pot to Soup mode.
  • Add the cream, stir until well combined.
  • Let the stew simmer for about 5 minutes, if it begins to bubble, hit cancel, then hit warm.
  • Garnish as desired and serve!

Nutrition

Calories: 404kcalCarbohydrates: 10gProtein: 57gFat: 51g
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