Vegan Chicken Stew
Y'all, my family can't get enough of this Vegan Chicken Stew. It's packed with veggies, beans, and hearty potatoes and is so simple to make in the Instant Pot or on the stove.
Servings 4
Ingredients
- 2 ½ cups water (If you're cooking on the stove, use 3 ½ cups.)
- 2 cubes Not-Chick'n Bouillon (Use a third cube, for stovetop.)
- ½ cup minced celery
- 1 15 ounce can chickpeas
- 2 cups cubed red potatoes
- 1 ½ cups carrots (½" coins)
- 1 cup corn fresh or frozen
- 8 ounces chicken-style seitan
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 packed cups baby spinach
Instructions
Instant Pot Directions
- Combine all of the ingredients, except for the spinach, in your instant pot. 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 10-15 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.
Nutrition
Calories: 300kcal