Go Back
–+ servings

Instant Pot Chicken Stew (Cuban Chicken Stew)

Jenni Cole
Instant pot chicken stew that's Cuban inspired is a delicious blend of sweet and zesty flavors like green olives, capers, sweet potatoes, and raisins.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Course Instant Pot
Cuisine Cuban
Servings 6
Calories 301 kcal

Equipment

Ingredients
  

  • 1.5 lb chicken thighs boneless skinless
  • ½ teaspoon fine sea salt
  • ½ teaspoon coarse ground black pepper
  • ¼ teaspoon cumin
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 1 large sweet potato peeled and cut into 1 ½" cubes
  • 4 teaspoon garlic cloves
  • ¼ teaspoon dried oregano
  • 1 14 oz can diced tomatoes
  • ⅓ cup sliced green olives with pimientos
  • 2 tablespoon capers drained
  • ¼ cup raisins
  • 1 cup chicken broth
  • ¼ cup fresh cilantro chopped
  • 2 tablespoon red wine or balsamic vinegar

Instructions
 

  • Trim any big fat pieces from the chicken. Cut the boneless skinless chicken thighs into thirds if they're large chicken thighs, and cut into half if they're smaller chicken thighs.
  • Put the chicken into a medium-sized bowl and mix in the salt, pepper, and cumin.
  • Turn the pressure cooker to Saute, and let it heat up. Add the olive oil and the onion. Saute the chopped onion until it's starting to soften, about 4-5 minutes. Turn the saute function off.
  • Add the cubed sweet potato to the pot. Layer the chicken pieces over the sweet potatoes. Add the remaining ingredients (except the cilantro) to the pot which includes the canned tomatoes, salt, pepper, dried oregano, minced garlic, chicken broth, sliced olives, capers, and raisins.
  • Set on high and pressure cook for 10 minutes. Natural release for 10 minutes before pressing the valve and opening the lid. 
  • Add the red wine or balsamic vinegar, if desired (optional). Garnish with fresh chopped cilantro. Serve over cauliflower rice to keep the entire meal Whole30/paleo, or serve over your favorite white or brown rice. Enjoy!

Video

Notes

Cubed chicken breast can be used instead of chicken thighs.
The soup freezes well and can be frozen for up to 3 months in a freezer-safe container or freezer bag.
You can make Cuban chicken soup on the stovetop! Simply saute onions and peppers in a large pot or dutch oven, then add the remaining ingredients (except cilantro). Bring the soup to a boil then simmer for 45 minutes. Add optional wine or balsamic vinegar. Serve with a garnish of cilantro.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 18gProtein: 30gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 139mgSodium: 860mgFiber: 3gSugar: 9g
Tried this recipe?Please consider Leaving a Review!