NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup pumpkin

1 cup zucchini

1 cup cauliflower

1 cup broccoli

1 cup chicken bone broth

1 tbsp tomato paste

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Set the Instant Pot to the Sauté function. Add the olive oil and cubed chicken breast, searing until the edges are golden brown.

• 2

  Add the diced yellow onion, minced garlic, and cubed pumpkin to the pot. Sauté for another 3 minutes to develop a roasted flavor profile.

• 3

  Stir in the tomato paste, dried oregano, sea salt, and black pepper, ensuring the chicken and pumpkin are evenly coated.

• 4

  Pour in the chicken bone broth and stir to deglaze the bottom of the pot, scraping up any browned bits.

• 5

  Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 4 minutes.

• 6

  Once the timer ends, perform a Quick Release of the pressure to prevent the pumpkin from overcooking.

• 7

  Remove the lid and add the zucchini slices, cauliflower florets, and broccoli florets. These delicate vegetables should not be pressure cooked.

• 8

  Select the Sauté function again and simmer the stew uncovered for 5 to 7 minutes. This will steam the green vegetables to a tender-crisp texture while reducing the broth into a thick, rich sauce.

• 9

  Serve immediately over high-fiber toast or your favorite pasta, or portion into containers for freezing.