Tuscan Chicken Stew
Equipment
- Instant Pot (optional - see notes later)
Ingredients
- 2 Tbsp olive oil
- ½ extra large onion chopped
- 2 celery stalks chopped
- 2 large carrots peeled and chopped
- 4 cloves garlic minced
- 2 large Idaho or russet potatoes largely diced
- 1 can diced tomatoes
- 1 can dark red kidney beans rinsed and drained
- 1½ cups chicken broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- salt
- pepper
- 3 boneless-skinless chicken breasts cooked and shredded
- 1 Tbsp balsamic vinegar
Instructions
- Heat olive oil in large pot on stovetop. Add the onion, celery, and carrots. Sautee until the onion becomes translucent. Add the garlic and cook for another minute or two.
- Add the potatoes, tomatoes with juice, beans, broth, oregano, and red pepper flakes. Season with salt and pepper and mix together gently.
- Cook until the vegetables are tender, about 20 to 30 minutes. Add the shredded chicken and stir. Simmer for another 5 minutes.
- Remove from heat and add the vinegar. Taste for seasoning and serve!
Notes
These adjustments can be made if you are using an Instant Pot:
Chicken does not need to be pre-cooked and shredded.
Instead of using a pot on the stove, preheat the Instant Pot and select Saute. Cook the onion, celery, carrots, and garlic as noted above.
Add the potatoes, tomatoes with juice, beans, broth, oregano, red pepper flakes, AND CHICKEN. Season with salt and pepper and mix everything gently.
Select Manual and cook at high pressure for 10 minutes.
Once cooking is completed, use the natural release for 10-15 minutes.
Remove the chicken and shred with two forks. Return to Pot and add the vinegar.