Instant Pot Summer Recipe: Chicken Chickpea & Vegetable Stew
This Instant Pot summer stew showcases the vibrant colors and fresh flavors of the season. It's a delightful combination of vegetables, chicken, chickpeas, and aromatic herbs, perfect for enjoying on a hot summer day. Can be served cold with a side or crusty bread. Make it vegetarian by replacing the chicken with sliced mushrooms or more chickpeas.
Course Main Course
Keyword Chicken Stew, Instant Pot Stew Recipes, Stew
Servings 4
Calories 1548kcal
Author Ann Fabrizio
Ingredients
2tablespoonolive oil
1onionmedium, diced
1chicken breastcut into small pieces
3garliccloves, minced
1carrotmedium, peeled and sliced
1celerystalk sliced
1zucchinimedium, diced
1 red bell pepperdiced
14ouncestomatoes1 can diced
14ounceschickpeas1 can drained and rinsed
2cupsvegetable broth
1tablespoonthymeor oregano fresh or 1 teaspoon dried thyme
1tablespoonbasilchopped fresh or 1 teaspoon dried basil
1teaspoonsalt
½teaspoonpepper
1teaspoonpaprika
1tablespoontomato paste
1tablespoonsoy sauce
oregano or basil, freshly chopped for garnish (optional)
Instructions
Set your Instant Pot to the sauté function. Heat the olive oil and add the diced onion. Sauté for 2-3 minutes until fragrant and slightly softened.
Add the diced chicken and cook for 2 minutes, stirring a couple of times. Skip this time if not using chicken.
Add the minced garlic and sauté for an additional minute.
Add the carrots, celery, zucchini, and red bell pepper, to the Instant Pot. Stir well to combine with the onion, chicken and garlic.
Pour in the diced tomatoes (including the liquid) and add the chickpeas to the pot. Mix everything together.
Add the vegetable broth, dried herbs, tomato paste, salt, pepper and give it a good stir.
Close the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 5 minutes.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes. Then carefully perform a quick pressure release to release any remaining pressure.
Carefully open the Instant Pot lid and give the stew a gentle stir. Taste and adjust the seasoning if needed.
Allow the stew to cool to room temperature before transferring it to the refrigerator. Let it chill for a few hours or overnight to enhance the flavors.
Serve the Instant Pot Summer Stew hot or chilled, garnished with fresh parsley or basil. It’s great with a dollop of sour cream.
Notes
Remember to adjust the seasoning before serving, as the flavors may slightly mellow when served cold. Feel free to customize the recipe by adding other summer vegetables or herbs that you enjoy. If not using chicken, add another cup of chickpeas or 2 cups of sliced mushrooms.