Mediterranean Chicken Stew, Instant Pot

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Ingredients

1. 2 T extra virgin olive oil
2. 1 yellow onion, thickly sliced
3. 1 red onion, thinly sliced
4. 2 medium carrots, peeled and diced
5. 3 cloves garlic, minced
6. 2 lbs boneless, skinless chicken thighs, cut into 1/4 in strands
7. 1 T paprika
8. 1 T curry powder
9. 2 t cumin
10. 2 t pepper
11. 1 1/2 t seasoned salt, or salt alternative
12. 1 t cinnamon
13. 1 t tumeric
14. 1 t celery seed
15. 1 t Italian seasoning
16. 1 t crushed red pepper flakes
17. 1/2 t cayenne pepper
18. juice of 1 lemon
19. 4 c chicken broth, low sodium
20. 1 (14.5 oz) diced tomatoes, no salt added
21. 2 (15.5 oz) cans chickpeas, drained and rinsed
22. 2 c shredded cabbage, or 10 oz bag coleslaw mix
23. 1 (6 oz) can tomato paste, no salt added
24. 1 (10 oz) bag frozen corn
25. optional toppings: tzatziki dip, cilantro, diced dill or sour pickles

Instructions

1. Add the oil to the Instant Pot, set to saute and heat for 3 minutes.
2. Add onions and carrots and saute for 5 minutes, or until softened.
3. Add garlic, saute for 1 minute.
4. Add the chicken and saute for about 3 minutes, until it turns pinkish-white.
5. Add the paprika, curry powder, cumin, black pepper, seasoned salt, cinnamon, tumeric, celery seed, Italian seasoning, crushed red pepper flakes, and cayenne pepper. Stir well.
6. Add the lemon juice and saute for 1 more minutes.
7. Add the broth, diced tomatoes, chickpeas, and cabbage. Stir very well, scraping the bottom of the pot to deglaze.
8. Secure the lid, cook on high for 5 minutes.
9. Quick release when done.
10. Add the tomato paste, crushed tomatoes and corn. Stir until the tomato paste is melded into the stew, then let sit for 5 minutes.
11. Ladle into bowls and top with a dollop of tzatziki, Some fresh cilantro, and some diced pickles.

Picture of Recipe