Ingredients

The following ingredients have 4 Servings
  • Instant Pot Pressure Cooker
  • Hand Blender
  • 1 Small Red Onion
  • 1 Tbsp Garlic Puree
  • 1 Tbsp Olive Oil
  • 100 ml White Wine
  • 100 ml Chicken Stock
  • 100 g Tinned Tomatoes
  • 4 Large Chicken Breasts (diced)
  • 1 Kilo Baby Potatoes (halved)
  • 100 g Frozen Spinach
  • 250 g Mixed Frozen Vegetables
  • 100 g Frozen Peas
  • 1 Handful Fresh Basil (thinly shredded)
  • 300 g Grated Parmesan Cheese
  • 2 Tbsp Italian Seasoning
  • Salt & Pepper

Instruction

  • Peel and dice your red onion and add it to the Instant Pot along with the garlic puree. Using the extra virgin olive oil sauté it for a few minutes or until the red onion is soft.
  • Deglaze your Instant Pot with your white wine.
  • Add in all ingredients apart from the cheese, stir and place the lid on your Instant Pot.
  • Set the valve to sealing and cook for 6 minutes on manual.
  • Use quick pressure release (QPR) to release pressure once it has beeped.
  • Using a hand blender, blend about ¼ of the stew as this will thicken it up.
  • Mix in the cheese and serve.