Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is a Whole 30®-compliant dish! Very hearty for a cold winter day. It is full of flavor and very nutritious. Top with fresh cilantro and avocado! Yum!

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot. Add onion and cook until softened and translucent, about 5 minutes. Add chicken; cook and stir until nearly browned, 3 to 5 minutes.

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  • Stir in sweet potato, mushrooms, and celery, followed by tomatoes, tomato sauce, broth, chili powder, cumin, mustard seeds, garlic powder, salt, and pepper. Add whole jalapeno peppers. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Note:

Use no-salt-added chicken broth if preferred.

Nutrition Facts

301 calories; protein 30.8g; carbohydrates 28.1g; fat 8.2g; cholesterol 69.2mg; sodium 198.6mg. Full Nutrition
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