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.
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?
- Chicken Breast: we like to get local chicken from the farm down the road
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onion
- Carrots
- Garlic: I like to use fresh garlic when I can, and this amazing jarred organic garlic when I don’t have fresh. It’s actually super convenienent to have pre-minced garlic ready in the fridge!
- Green Beans
- Sweet Potato
- Low Sodium Chicken Stock or Bouillon: I like Better than Bouillon’s Chicken Base for this soup, they have a nice reduced sodium version which is amazing!
- Thyme
- Garlic Salt: I like to add a little extra garlic flavor in this dish with some super flavorful garlic salt!
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Peas
- Corn
- Red Pepper Flakes to taste.
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?
- 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.
Instant Pot for the Easiest Meal Prep Chicken Stew Ever!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
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)
Get the Same Ingredients I Use For My Dairy Free Chicken Stew Recipe:
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 @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Instant Pot Chicken Vegetable Stew (Dairy Free, GF)
Ingredients
- 2 lbs chicken breast thawed and cubed
- 2 tablespoons coconut oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 3 carrots sliced
- 2 cups green beans chopped
- 1 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 sweet corn
- 1/2 teaspoon Crushed 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.
Always welcome new chicken ideas