Instant Pot Southern-Style Chicken and Pork Stew

Name: Instant Pot Southern-Style Chicken and Pork Stew
Total time: 65 min
Yield: 2 servings
Ingredients: 2 (14.5 oz) cans whole peeled tomatoes; 2 russet potatoes, peeled and diced; 2 cups chicken broth; 1 cup diced onion; 0.25 cup Worcestershire sauce; 0.25 cup apple cider vinegar; 3 tbsp ketchup; 0.5 tsp red pepper flakes; 2 (6 oz) bone-in chicken breast halves; 0.25 tsp seasoned salt; 1 dash ground thyme; ground black pepper to taste; 1 (10 oz) package frozen corn; 1 (10 oz) package frozen baby lima beans; 1 (10 oz) package frozen sliced okra; 0.75 cup shredded cooked pork

A flavorful fusion of chicken, pork, and Southern comfort veggies in a tangy sauce, perfect for an instant dinner.

Recipe Info

Prep Time

65 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories312kcal

carbohydrates45g

fat5g

fiber7g

protein24g

sugar11g

Dinner Southern

Ingredients

2 (14.5 oz) cans whole peeled tomatoes

2 russet potatoes, peeled and diced

2 cups chicken broth

1 cup diced onion

0.25 cup Worcestershire sauce

0.25 cup apple cider vinegar

3 tbsp ketchup

0.5 tsp red pepper flakes

2 (6 oz) bone-in chicken breast halves

0.25 tsp seasoned salt

1 dash ground thyme

ground black pepper to taste

1 (10 oz) package frozen corn

1 (10 oz) package frozen baby lima beans

1 (10 oz) package frozen sliced okra

0.75 cup shredded cooked pork

Directions

Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Unlock and remove lid.

Remove chicken from the pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.

Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.