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Mediterranean Diet Recipes

Instant Pot Chicken And Potato Stew

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 1 lb chicken breast, cubed
  • 3 russet potatoes, large dice
  • 3 medium carrots, thick slices
  • 4 cloves garlic, chopped
  • 1 yellow onion, cubed
  • 14.5 oz can whole peeled tomatoes in water
  • 1 cup vegetable broth
  • ½ lemon, juiced
  • 1 tbsp kosher salt
  • 1 tsp lemon pepper
  • ½ tsp ground cardamom
  • 1 tsp garlic powder
  • 1 tsp turmeric

Instructions:

  1. In the Instant Pot, sauté the onions and garlic with a dash of all the spices and cook for 3 minutes.
  2. Add the cubed chicken breasts and the diced potatoes, and carrots to the pot with some more of the seasonings and half a lemon.
  3. Add the can of whole peeled tomatoes and the vegetable broth
  4. Cover and pressure cook for 40 minutes.
  5. Serve with brown rice, could be fantastic with couscous or quinoa as well
  6. Enjoy!

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