Instant Pot Ground Chicken and Sweet Potato Veggie Stew

Why this?
This Instant Pot Ground Chicken and Sweet Potato Veggie Stew is a comforting and nutritious dinner option that balances lean protein with fiber-rich sweet potatoes and a medley of vegetables. The use of simple spices enhances the natural flavors without overpowering the dish, making it perfect for a wholesome, easy-to-make meal in under 30 minutes.

Ingredients:

1 lb ground chicken

2 cups frozen mixed vegetables (carrots, peas, corn, green beans)

2 medium sweet potatoes, peeled and diced (about 2 cups)

1 small onion, finely chopped

3 cloves garlic, minced

1 cup low sodium chicken broth

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 tablespoon olive oil

Preparation Steps:

Set the Instant Pot to 'Sauté' mode and heat olive oil.
Add chopped onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
Add ground chicken, breaking it up with a spoon, and cook until no longer pink, about 5 minutes.
Add diced sweet potatoes, frozen mixed vegetables, dried thyme, smoked paprika, salt, and pepper. Stir to combine.
Pour in the chicken broth and mix everything well.
Close the Instant Pot lid and set the valve to sealing position.
Select 'Pressure Cook' or 'Manual' mode and set the timer for 8 minutes.
Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid, stir the stew, and adjust seasoning if needed.
Serve warm.

Cooking Time: 25 minutes (including pressure build and release time)

Diet Types: gluten-free, dairy-free, high-protein, low-carb option (if veggies adjusted)

Serving Size: 1 bowl (approximately 1.5 cups)

Servings: 4

Nutritional Facts Per Serving:

Calories: 280 kcal

Total Fats: 9 g

Sodium: 450 mg

Dietary Fiber: 5 g

Total Sugars: 7 g

Proteins: 28 g

Calcium: 40 mg