Chicken Tomato Stoup
Bariatric friendly Instant Pot (Pressure Cooker) recipe with chicken, tomato and fresh veggies
If you own a pressure cooker, here is a recipe worth your time!
If you do not have a pressure cooker, you can adapt this for a slow cooker (or shop sales for a pressure cooker!)
I really enjoy the warm and hearty flavors of this “stoup.” If you aren’t familiar with that term, I believe it was Rachael Ray who create the word to show that it is a chili + soup. Thicker than a soup but not exactly a chili either!
I really love stoup type of recipes. They are perfect for bariatric surgery patients because the dense and filling protein is the main focus of the recipe. The liquid helps bring flavor and moisture to the meats and veggies, however keeping the liquid out of the meal itself keeps the food in your pouch longer and hunger at bay.
My recommendation is to eat your stoup with a fork. (Unless you have a spork because how awesome would it be to eat stoup with a spork.)
Chicken and Tomato Stoup
Equipment
- Pressure Cooker
Ingredients
- 1 lb chicken breast
- 1 zucchini diced
- 1 small onion diced
- 1 cup carrots diced
- 1 clove garlic pressed or diced
- 2 tsp Italian seasoning
- 3.5 tbsp tomato paste
- 1 can diced tomatoes
- 10 oz riced cauliflower
- 1 tsp basil dried
- 2 wedges spreadable cheese ex: The Laughing Cow®
- parmesan cheese optional topping
Instructions
- To a pressure cooker add chicken, vegetables, seasonings, 2 tbsp tomato paste and diced tomatoes. Cook on poultry option or on high pressure for 15 minutes. Allow to naturally release 10 minutes. Remove chicken and shred. Return to the pot.
- Steam cauliflower per package instructions. Add to a small blender. To the blender add 1.5 tbsp tomato paste, 1 tsp dried basil, 2 wedges of spreadable cheese and 1/4 of liquid from the cooked chicken.
- Add the blended tomato mixture to the pot. Serve with grated parmesan cheese.