Instant Pot Bobo de Frango (Brazilian Chicken Stew)

This creamy chicken stew is a big favorite of mine. I serve it with white rice and potato sticks! Some like to add chile peppers to make this a bit spicier but I prefer a salty, more savory stew. You can also add more broth or coconut milk to adjust the consistency. It should be thick but creamy. It should not be gummy. The use of table cream or creme de leite is not always traditional, but I love it!

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 25 mins


  • 1 pound chicken tenders

  • salt to taste

  • 1 medium lime, juiced

  • 3 tablespoons olive oil, divided

  • 1 medium yellow onion, diced

  • 1 yellow bell pepper, diced

  • 4 cloves garlic, minced

  • 2 cups low-sodium chicken broth

  • 2 cups yuca (cassava) roots, peeled and cut into 1-inch cubes

  • 1 medium tomato, seeded and diced

  • 1 cup coconut milk

  • cup table cream

  • 1 cup evaporated milk

  • 2 tablespoons chopped cilantro, plus more for garnish

  • 1 tablespoon dende oil (palm oil)


  1. Season chicken with salt and lime juice, and set aside to marinate while prepping the vegetables.

  2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons olive oil and saute chicken tenders until browned, about 5 minutes. Remove and set aside. Add remaining tablespoon olive oil and saute onion and bell pepper until soft and translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Turn off Saute function.

  3. Return chicken tenders to the Instant Pot®. Add chicken broth, yuca, and tomato, making sure chicken tenders are completely submerged in broth. Season lightly with salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  5. Remove chicken tenders, shred with 2 forks, and set aside. Turn on the Instant Pot® and select low Saute function. Using an immersion blender, blend stew in the pot. Add coconut milk and table cream while blending. Season with salt and stir in shredded chicken chopped cilantro and palm oil.

  6. Serve garnished with additional cilantro.

Cook's Note:

You can use chicken breast instead of chicken tenders. Any color bell pepper can be used.

Nutrition Facts (per serving)

514 Calories
30g Fat
38g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 514
% Daily Value *
Total Fat 30g 39%
Saturated Fat 16g 82%
Cholesterol 62mg 21%
Sodium 157mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 23g
Vitamin C 60mg 298%
Calcium 152mg 12%
Iron 2mg 13%
Potassium 675mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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