This Instant Pot Chicken Stew Recipe is hearty, healthy, and perfect for a chilly evening. Ready in about 30 minutes, it’s an easy, comforting keto-friendly dinner when time is short.
This Instant Pot chicken stew is full of flavor and very satisfying. It works well any time of year and is especially welcome when you need a warming, low-carb meal on the table quickly.
Keto/Low Carb Instant Pot Chicken Stew Recipe
This stew delivers bright paprika and tomato notes, tender shredded chicken, and a creamy finish from Greek yogurt or sour cream. It’s simple to make in the Instant Pot and keeps well for leftovers.
Ingredients
- 1 tablespoon olive oil (or oil of choice)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3 boneless chicken thighs
- 2 bell peppers, chopped
- 2 tablespoons paprika
- Salt and pepper, to taste
- 1 1/2 cups water or stock
- 1 tablespoon tomato paste
- 2 tablespoons Greek yogurt or sour cream
- Parsley, optional garnish
Note: you can chop the chicken in advance or shred it after cooking; shredding after is easiest.
Instructions
- Set the Instant Pot to the sauté setting and heat the oil.
- Add the chopped onion and sauté for about 2 minutes, then add the garlic and cook 1 minute until fragrant.
- Turn off sauté. Add the chicken thighs, chopped bell peppers, paprika, salt, and pepper.
- In a small bowl, mix the tomato paste with the water or stock and stir in the Greek yogurt or sour cream until smooth. Pour this mixture over the chicken and vegetables.
- Secure the lid and select the soup/stew or high-pressure setting for 10 minutes.
- Allow a natural pressure release, then open the lid and shred the chicken with two forks. Stir the stew to combine and adjust seasoning if needed.
- Serve hot in bowls with a dollop of sour cream or extra Greek yogurt, and a sprinkle of parsley. Mashed cauliflower makes a great low-carb side.
Serving and Storage
This recipe makes about six servings. The flavors improve after resting, so it’s ideal for meal prep. Store cooled leftover stew in an airtight container in the refrigerator for up to 3–4 days, or freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
Nutrition
Serves 6. Approximate per-serving nutrition: 137 calories, Total Carbs 4.5 g, Fiber 1.6 g, Net Carbs 2.9 g, Sugars 1.6 g, Fat 6.3 g, Protein 15.8 g. Nutrition facts are estimates and can vary depending on ingredient brands and portion sizes.
Tips: Use bone-in thighs for extra flavor (remove bones before shredding) or swap in cooked rotisserie chicken for an even faster version. Adjust the paprika level for milder or smokier results, and replace water with chicken stock for a richer broth.
You may also like these keto chicken recipes
- Keto Chicken Parmesan Recipe
- Low Carb Cajun Stuffed Chicken Recipe