front view of two bowls of low histamine soup
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Low Histamine Instant Pot Chicken & Sweet Potato Stew (Paleo & AIP)

Low Histamine Instant Pot Chicken & Sweet Potato Stew is a delicious Gluten-free, Paleo or AIP dinner. A one-pot dump & cook recipe — easy and fast to make!
Course DInner
Cuisine American, Indian, Thai
Keyword aip, gluten-free, instant pot, low-histamine, paleo, stew
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 449kcal
Author Megan
Cost $12

Equipment

Ingredients

  • 1-1/2 pounds chicken thighs , whole or cubed, boneless, skinless (about 5)
  • 2 cups broccoli florets chopped bite-size
  • 1 pound sweet potatoes peeled and cubed (about 2)
  • 1 can coconut milk no guar gum
  • 1 lime juiced (optional for low histamine)
  • 2 Tablespoons coconut butter , or if not AIP: you can use tahini
  • 5 cloves garlic crushed or minced
  • 1 Tablespoon coconut oil
  • 1-1/4 teaspoons sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon ginger powder
  • 1 teaspoon dried parsley + optional fresh parsley for garnish

Instructions

  • Place coconut oil and sweet potato in Instant Pot insert. Press "Sauté" button. When coconut oil is melted, add turmeric, ginger, parsley and sea salt. Sauté for about 5 minutes, until spices are very fragrant.
  • Add coconut milk, fresh garlic and coconut butter, and give it a stir. Press "Cancel". Add chicken. Use sauté spatula to push each piece below the liquid line. Seal lid, shut steam valve and press "Poultry" button. Time will go to 15 minutes (if it doesn't, adjust to 15 minutes).
  • When timer sounds, allow 25 minutes for pressure to release naturally. Slowly open steam valve to allow last little bit of steam to escape. The liquid in the pot will still be simmering.
  • Add the broccoli right away, and cover (with the clear Instant Pot lid if you have one). Press the "Keep Warm" button. This allows the broccoli to gently steam. When the timer reads 20 minutes, the broccoli will be nicely tender without being overcooked. (You can also, at this time if you prefer, just leave the IP on "Keep Warm" setting for longer, until you're ready to serve.)
  • When ready to serve, add the lime juice, and stir. If you used whole chicken thighs, use your serving spoon to break each thigh into a few pieces (the chicken is super tender at this point and will break up very easily). Serve as soup or over cauliflower rice (or Basmati white rice for Gluten-free).
  • Top with fresh cilantro, mint or parsley if desired.

Notes

Looking for more great soup and stew recipes? Find my delicious soups cookbook HERE, full of Paleo, AIP, Low Histamine and Instant Pot recipes designed to be gentle and delicious for wellness.

soups and stews cookbook information with text and link to more information

Nutrition

Calories: 449kcal | Carbohydrates: 34g | Protein: 11g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 20mg | Sodium: 694mg | Potassium: 829mg | Fiber: 7g | Sugar: 6g | Vitamin A: 16409IU | Vitamin C: 51mg | Calcium: 87mg | Iron: 5mg