Instant Pot Chicken Vegetable Stew (Dairy Free, Gluten Free)

This  Dairy Free Instant Pot Chicken Vegetable Stew is creamy, hearty, and loaded with veggies – dairy free, gluten free, and so simple.  This is a fantastic fall or winter pressure cooker chicken dinner recipe everyone will love.  Warm & cozy comfort food.

I love a recipe that is simple to make but has so many amazing and complex flavors it tastes like you’ve been cooking it all day.  This dairy free Instant Pot Chicken Vegetable Stew recipe takes just 12 minutes to cook in the pressure cooker, and a healthy meal is ready in no time.

This Instant Pot Chicken Vegetable Stew Is:

  • Creamy
  • Thick
  • Rich
  • Dairy Free
  • Earthy
  • The BEST Comfort Food Recipe
  • Versatile
  • Loaded with Veggies

This Instant Pot Chicken Vegetable Stew is super versatile, you can swap in any vegetables you have on hand. I made my stew with carrots, green beans, sweet potatoes, corn, and peas – but feel free to add any others in your fridge. Broccoli, mushrooms, asparagus, or cauliflower are all good options that would be awesome to add to this stew.

What’s In This Dairy Free Instant Pot Chicken Recipe?

2 lbs chicken breast, thawed and cubed
2 tablespoons coconut oil
1 onion, sliced
4 cloves garlic, minced
3 carrots, sliced
2 cups green beans, chopped
1 medium sweet potato
3 cups chicken stock, no salt added
2 tablespoons fresh thyme, or 1 teaspoon dried
1 teaspoon garlic salt, or regular salt
1 (13.5 ounce) can unsweetened coconut milk, full fat
2 cups frozen peas
1 cup frozen corn
1/2 teaspoon red pepper flakes, optional
Notes: Try to use a No Salt Added chicken stock.  If your stock does have salt, then cut back the garlic salt to 1/2 teaspoon.

Easy Weeknight Meals

ThisInstant Pot Chicken Vegetable Stew is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

How Do I Make This Chicken Vegetable Stew in the Instant Pot?

  1. In the Instant Pot, add the chicken, coconut oil, onion, garlic, carrots, green beans, sweet potato, chicken stock, thyme, and garlic salt.
  2. Seal lid and set to Pressure Cook for 12 minutes.
  3. Quick release the steam taking care not to have your hands or face near the steam vent.
  4. Once float valve has lowered, open the lid. Add the coconut milk, peas, corn, and red pepper flakes if using.  Stir well and serve over rice or pasta.

Other Healthy Instant Pot Family Dinners Everyone Will Love:

Instant Pot Baked Ziti (Vegetarian, Vegan, Gluten Free)

Garden Risotto in the Instant Pot Recipe (Vegan, Gluten Free)

Instant Pot Root Vegetables & Lemon Caper Sauce (Vegan, GF)

Vegan Instant Pot Ratatouille (Paleo, Whole30, GF, Dairy Free)

Chicken Marbella in the Instant Pot (Keto, Paleo, Whole30, Gluten Free)

As always, if you make this Dairy Free Chicken Stew in the Instant Pot be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Instant Pot Chicken Vegetable Stew (Dairy Free, GF)

This  Dairy Free Instant Pot Chicken Vegetable Stew is creamy, hearty, and loaded with veggies - dairy free, gluten free, and so simple.  This is a fantastic fall or winter pressure cooker chicken dinner recipe everyone will love.  Warm & cozy comfort food.
5 from 2 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Dinner
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 lbs chicken breast thawed and cubed
  • 2 tablespoons coconut oil
  • 1 onion sliced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 2 cups green beans chopped
  • 1 medium sweet potato
  • 3 cups chicken stock no salt added
  • 2 tablespoons fresh thyme or 1 teaspoon dried
  • 1 teaspoon garlic salt or regular salt
  • 1 13.5 ounce can unsweetened coconut milk, full fat
  • 2 cups frozen peas
  • 1 cup frozen corn
  • 1/2 teaspoon red pepper flakes optional

Instructions
 

  • In the Instant Pot, add the chicken, coconut oil, onion, garlic, carrots, green beans, sweet potato, chicken stock, thyme, and garlic salt.
  • Seal lid and set to Pressure Cook for 12 minutes.
  • Quick release the steam taking care not to have your hands or face near the steam vent.
  • Once float valve has lowered, open the lid. Add the coconut milk, peas, corn, and red pepper flakes if using.  Stir well and serve over rice or pasta.

Notes

Notes: Try to use a No Salt Added chicken stock.  If your stock does have salt, then cut back the garlic salt to 1/2 teaspoon.
Keyword Dairy Free Chicken Recipes Instant Pot, Dairy Free Instant Pot Chicken Recipes, Instant Pot Chicken Dairy Free Gluten Free, Instant Pot Chicken Paleo No Dairy, Instant Pot Chicken Vegetable Stew
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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