My family can't get enough of this vegan chicken stew. It's packed with veggies and is so simple to make in the Instant Pot or on the stove!
Servings 4
Author Becky Striepe
Ingredients
2 ½cupsvegan chicken brothIf you're cooking on the stove, use 3 ½ cups.
½cupminced celery
15ounce canchickpeas
2cupscubed red potatoes
1 ½cupssliced carrots(½" coins)
1cupcornfresh or frozen
8ounceschicken-style seitan
1teaspoondried thyme
1teaspoongarlic powder
1teaspoononion powder
4packed cupsbaby spinachor 1 to 1 ½ cups frozen spinach
Instructions
Instant Pot Directions
Combine all of the ingredients, except for the spinach, in your Instant Pot (If you're using the frozen spinach, it can go in now instead of at the end). Cook at high pressure for 5 minutes, then let the pressure come down naturally for 10 minutes. You can quick release the pressure after that 10 minutes is up.
Add the spinach to the pot, and stir. The heat from the stew should be enough to cook the spinach. If you feel like it's not cooking, though, you can turn on the saute function to cook the spinach fully.
Stovetop Directions
Combine all of the ingredients, except for the spinach, in a soup pot. Bring to a boil, then reduce the heat and simmer, covered, for 10 to 15 minutes. You're done cooking when the potato pieces are tender.
Add the spinach to the pot, and stir until it fully wilts into the stew.
Video
Notes
Leftovers will keep for 3 to 4 days in the refrigerator. You can also freeze it for up to 6 months. Thaw overnight in the fridge or for a couple of hours on the countertop, and reheat on the stove or in the microwave.