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Instant Pot Grilled Vegetable Taco Stew

Cook Time8 minutes
Total Time33 minutes
Course: Main Dish
Cuisine: Mexican, Pressure Cooker
Keyword: Dairy Free, Instant Pot
Servings: 4 servings
Calories: 149kcal
Author: Steph Wagner

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.

Nutrition

Calories: 149kcal | Carbohydrates: 6g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1049mg | Potassium: 671mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5554IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg