Instant Pot Grilled Vegetable Taco Stew
Instant Pot Grilled Vegetable Taco Stew
I’ve been using my Instant Pot as much as I possibly can (and you’ll notice most of my recent posts are from the IP) because it’s been requested over and over that I do!
This recipe is a little unique in that I threw in vegetables that I had previously grilled and frozen. I also feel the photo does not do it justice compared to the smell and taste!Â
I tend to grill everything and anytime my grill is on, I love to load it up. One particular day I was grilled Parmesan Turkey Burgers and noticed I had bell peppers and zucchini in my produce stash with no particular plans to use them. So I added them to the grill and then wrapped them in foil and put them in my deep freezer.
A few weeks later, I knew I wanted to make something in the Instant Pot and I had fresh chicken but didn’t know what else to do. I opened the deep freezer, remember my veggies and tossed in Taco Seasoning and Salsa.
I LOVED the Mexican Chicken Stew that came out as a result! Full of flavor and the chicken was not too dry. I wouldn’t say the Instant Pot is completely Instant, however, it does have lots of PASSIVE time when you don’t need do anything. So I can play with my kids or do some dishes while dinner is working itself out!
I would recommend putting this on your meal plan after a grill recipe a day or so beforehand. Load up your grill with slices veggies and then toss them in the freezer until you need them for this recipe! So much prep work DONE because you sliced/diced/grilled beforehand!
However, if you do not have the veggies grilled in advance, you could slice them up and use the saute function of your Instant Pot and then finish this recipe!
Instant Pot Grilled Vegetable Taco Stew
Ingredients
- 1 lb boneless, skinless chicken breast
- 1/4 cup chicken broth
- 1/4 cup salsa of choice
- 1 package taco seasoning
- 2 cups grilled vegetables bell peppers, onions, zucchini
Instructions
- Note: This recipe uses previously grilled recipes that were frozen. Either plan ahead in your week OR you can use the saute function in your Instant Pot for veggies before adding other ingredients!
- Add broth to bottom of the pot. Add trivet to the pot and spread chicken over it, then vegetables and then seasonings. Spread salsa over top next. Close the lid and seal the vent.
- Select the soup setting for 8 minutes. Allow to naturally release for 10 minutes and then quick release.
- Remove chicken to a cutting board and dice. Add back to stew and serve.