Chicken, Butternut & Apple Stew

Running late? why not trying this super easy, low fat, low calorie chicken stew? It will be on the table in less than half an hour! Skinless and boneless chicken thighs or turkey breast work just as well as
chicken breasts for this recipe. Boost the apple flavour by splitting 1⁄2 stock and 1⁄2 cider.

Details

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 12 minutes

Kcal per serve: 400

Ingredients

• 4 (approx. 1lb.) skinless, boneless chicken breasts
• 1 tbsp. olive oil
• salt and black pepper, to taste
• 1 medium sweet potato, peeled and cubed
• 5 cups (approx. 2lb.) butternut squash, peeled and cubed
• 1 granny smith apple, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1⁄4 tsp. kosher salt
• 1⁄4 tsp. black pepper
• 1 cup chicken stock
• 5 tbsp. fresh basil, chopped
• 5 tbsp. fresh parsley, chopped

• 2 bay leaves

Preparation

1. Season the chicken breasts with salt and pepper to taste. Set the InstantPot to Sauté (More/High), add the oil and when hot sauté the chicken breasts for a minute on each side to brown.
2. Add all the remaining ingredients to the InstantPot, stir to combine and secure the lid with the steam vent off. Select Manual (More/High) or Poultry and set for 10 minutes.
3. When done allow the pressure to release naturally for 5 minutes before doing a quick release of the remaining pressure. Remove the lid.
4. Taste and adjust the seasoning with salt and pepper if desired.

Cooking Tips

Butternut squash has a really tough skin that can be really

difficult to peel. Here is a great tip to make the task easier.

Slice the top and bottom off the butternut. Microwave it for 3

– 5 minutes. Allow to cool and peel. Simple!