Instant Pot Red Wine Chicken “Stoup” (Dairy-Free, Egg-Free, Gluten-Free, Nut-Free) (Edit recipe)

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A soup or a stew, depending on how much broth fills your bowl, this cozy, comforting, and delicious "stoup" is ready when you want it to be. Healthy, heartwarming, and Whole 30; the perfect recipe to add to your weekly winter dinner rotation.

30 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	335
Fat:	13 g
Carbohydrates:	10 g
Protein:	46 g
Cholesterol:	170 g
Sodium:	316 mg
Fiber:	2 g
Sugars:	6 g
Calculated for total recipe.

Serves: 8-10

Ingredients

0.25 cup Extra Virgin Olive Oil
1 whole Yellow Onion, medium size; peeled and chopped
2 lb Baby Carrots, roughly chopped
3 lb Baby Dutch Yellow Potatoes, halved
4 whole Celery, stalks; sliced
2 whole Zucchini, cut into bite-size pieces
8 cloves Garlic, peeled & roughly chopped
2 tsp fresh Thyme, chopped
1 Tbsp Sage, fresh sage; chopped
2 tsp Primal Palate Kosher Flake Salt
4 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
0.333 cup Cabernet Sauvignon Red wine
32 oz Chicken Stock, or broth (I used low-sodium)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil to Instant Pot. Set Instant Pot to "Saute" mode for 5 minutes.
Immediately add onions, carrots, potatoes & celery; stirring frequently for 2 minutes.
Add zucchini and garlic; stirring 1 minute.
Stir in fresh herbs and salt.
Add chicken; stirring constantly for 1 minute.
Add red wine; stir.
Add chicken stock. Give a quick stir. Turn off "Saute" mode. Close with Instant Pot lid.
Select "Pressure Cook" mode, then select "Stew" (or use "Custom" mode on high for 20 minutes if you do not have a "Stew" mode). Make sure the "Keep Warm" mode is on if making ahead and serving later.
To serve as a soup, simply add more hot broth when ladling it into bowls, or less hot broth to enjoy as a stew. Serves 8-10+ depending on portion size.

Notes

I used an 8-Qt Instant Pot for this recipe. The quantities should work in a 6-Qt Instant Pot: you may need to slightly adjust amounts of vegetables & chicken to less so your Instant Pot won't be overfilled. If you don't have an instant pot, you can also make this recipe in an 8-Qt slow cooker/crock pot. With this method, cook on low for 8-10 hours, or high setting for 4-6 hours. The red wine adds a wonderful depth of flavor that is subtle yet delicious; the alcohol cooks off so you're just left with the flavor. Can omit if you abstain from alcohol. Reheats well in microwave as leftovers.