This chicken stew is hearty with a rich, smoky flavor from the adobo chiles. You can make it with shredded chicken, pork or even beef – it’s a wonderful recipe for cold weather!
The soup mixes chipotle chiles with a few potatoes, a carrot, red bell pepper and onion, along with a cup of chopped pineapple – if you have leftover chipotle chiles in adobo sauce from making this amazing bean dip, it’s an amazing way to put them to use!
You can make this stew on the stove in your dutch oven, or… if you have an Instant Pot, give it a whirl there – we used our Instant Pot and it truly made it a breeze. We started with frozen chicken, and finished off the soup in less than an hour.
Without my Instant Pot, I would have had to heat up the oven, bake the chicken….and drag out a myriad of dishes – have I ever told you how much I love our Instant Pot? It’s truly one of the best investments we have ever made in our kitchen!
Garnish the soup with some green onions, diced avocado, or even cilantro and enjoy!
- 2 boneless skinless chicken breasts
- 1 small white onion, chopped
- 1 carrot, chopped
- 1 red bell pepper (stemmed and seeded), diced
- 1 C. chopped fresh or canned pineapple
- 4 cloves garlic, minced
- 2 canned chipotles in adobo sauce
- 4 Yukon gold potatoes, peeled and diced
- 1 can 15 oz stewed tomatoes
- 5 C. chicken broth
- 1/4 C. cilantro, chopped
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 1/2 tsp sea salt
- Optional: sliced Lemons or Limes, diced avocado and/or green onions
- In your Instant Pot, add 1 C. chicken broth and both chicken breasts.
- Place the lid on the pot and close the valve; set the timer for manual (high) for 14 minutes. At the end of 14 minutes when the pot beeps, release the pressure, and drain the liquid.
- Shred the chicken right in the pot.
- Once chicken is shredded, keep it in the pot and add the 4 C. chicken broth, onion, carrot, pepper, pineapple, garlic, chipotles, diced potatoes, & stewed tomatoes.
- Give it a good mix to combine, and then add the cumin.
- Place the lid on the instant pot, close the valve, and set the pot for 4 minutes on manual (high) pressure. The pot will take a few minutes to come to pressure, then will count down from 4 minutes.
- Once the pot beeps, allow it to release naturally for 5-6 minutes, then do a manual release.
- Add the thyme, salt and black pepper (more or less to taste).
- Ladle into bowls and garnish with cilantro, and serve with green onions, sliced lemons or limes and diced avocado.