This hearty and comforting low FODMAP chicken vegetable stew is perfect for a cozy meal. The recipe is made with simple, wholesome ingredients and is ideal for those following a low FODMAP diet. The use of garlic-infused olive oil adds a subtle garlic flavor without the FODMAPs, and the almond milk slurry thickens the soup beautifully. Serve it with sourdough bread for a complete meal.
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Season the chicken with some thyme, rosemary, dill, paprika, salt, and black pepper.
Set the Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chicken breasts and sear both sides for approximately 3 to 5 minutes on each side. Once seared to your liking, remove the chicken from the pot and place it on a plate.
Add the chicken broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
Add the frozen vegetables, potatoes, green onion, parsley, and seasonings. Stir to combine. Place the chicken breasts on top of the vegetables.
Seal the pressure release valve and set the pressure cooker to high pressure for 10 minutes.
Once done, let the pressure cooker rest for 10 minutes before releasing the pressure.
Remove the chicken breasts, shred them and add back to the pot and stir to combine.
Warm the almond milk in the microwave and whisk in the corn starch until smooth to create a slurry. Add the slurry to the stew and stir until well incorporated. It should thicken almost immediately.
Serve the low FODMAP chicken vegetable stew with sourdough bread and enjoy.
For a richer flavor, you can use bone-in chicken breasts and remove the bones before shredding.
If you don't have an Instant Pot, you can make this recipe on the stovetop by simmering the ingredients until the chicken is cooked through and the vegetables are tender.
Feel free to customize the vegetables based on your preference or what you have on hand.
Can I use regular milk instead of almond milk?
Yes, you can use regular milk, but it will not be considered low FODMAP, since it's not lactose free.
Can I make this recipe without an Instant Pot?
Yes, you can prepare this recipe on the stovetop by simmering the ingredients until the chicken is cooked through and the vegetables are tender.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Can I freeze this stew?
Yes, you can freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this stew?
This stew pairs well with sourdough bread, gluten-free rolls, or a simple side salad.
