#healthystew

A hearty and healthy chicken and vegetable stew cooked in the Instant Pot, perfect for a Weight Watchers-friendly meal. Packed with protein and colorful veggies, this stew is a satisfying and low-point option for the whole family.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cubed. 1 cup carrots, sliced. 1 cup celery, chopped. 1 cup onion, diced. 2 cloves garlic, minced. 1 cup green beans, trimmed and cut into 1-inch pieces. 1 cup corn kernels. 1 cup peas. 4 cups low-sodium chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Put the chicken cubes into the Instant Pot. Carrots, celery, onion, and garlic should be put on top of the chicken. Season the food with salt, pepper, paprika, rosemary, thyme, and rosemary. Put the chicken broth in the Instant Pot. Put the lid back on the Instant Pot and set it to high pressure for 8 minutes. Do a quick pressure release after the cooking is done. Put the corn, peas, and green beans in after opening the lid. After 5 minutes, close the lid again and set the Instant Pot to high pressure on its own. Do a quick pressure release and stir the stew before serving after it's done cooking.

Prep Time: 15 minutes

Cook Time: 13 minutes

A hearty and flavorful Keto beef stew packed with tender meat and low-carb vegetables, perfect for a cozy meal on a chilly day.

Ingredients: 1.5 lbs beef stew meat. 2 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 cup diced tomatoes. 1 cup chopped celery. 1 cup chopped carrots. 1 cup sliced mushrooms. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Put the beef stew meat in the pot and brown it all over. Add beef broth and tomato chunks, and then bring to a simmer. Add the chopped mushrooms, celery, carrots, thyme, and rosemary, along with the dried herbs. Add pepper and salt to taste. Cover and let it cook on low heat for 1.5 to 2 hours, stirring every now and then, until the vegetables are fully cooked and the beef is tender.

Prep Time: 15 minutes

Cook Time: 120 minutes

A quick and simple way to prepare the classic Vietnamese beef stew, Bo Kho, using a pressure cooker that is Paleo-friendly. Tender grass-fed beef, flavorful spices, and wholesome veggies come together in this filling stew that's perfect for any occasion.

Ingredients: 2 lbs grass-fed beef stew meat, cubed. 2 tablespoons coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon tomato paste. 2 carrots, sliced. 1 daikon radish, peeled and sliced. 1 can 14 oz diced tomatoes. 2 cups beef broth. 1 cinnamon stick. 3 star anise pods. 3 cloves. 1 tablespoon fish sauce. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Heat the coconut oil and switch the pressure cooker to saute. Add the minced garlic, grated ginger, and diced onion. Saut until aromatic. Brown the cubed beef stew meat on all sides after adding it. Cook for an additional minute after adding the tomato paste. Add the cloves, cinnamon stick, star anise pods, diced tomatoes, carrots, daikon radish, and fish sauce. To taste, add salt and pepper for seasoning. After shutting off the pressure cooker, leave it on high pressure for half an hour. When finished, carefully let go of the pressure and lift the cover. Top the Paleo Pressure Cooker Bo Kho with freshly chopped cilantro and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

This hearty and healthy stew is full of protein from the quinoa and different kinds of vegetables. This dish is great for busy days when you need something healthy and comforting.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 cups chopped kale or spinach.

Instructions: In a slow cooker, combine quinoa, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, cumin, paprika, turmeric, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and quinoa is cooked. Stir in chopped kale or spinach during the last 30 minutes of cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This hearty and flavorful stew is perfect for a meatless Monday meal. Packed with sweet potatoes, black beans, and kale, it's nutritious and satisfying. The slow cooker makes it incredibly easy to prepare, allowing the flavors to meld together beautifully.

Ingredients: 4 cups sweet potatoes, peeled and cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 cups kale, chopped.

Instructions: Put black beans, diced tomatoes, onion, garlic, cumin, paprika, chili powder, salt, and pepper in a slow cooker. Along with vegetable broth. Make sure to stir everything together well. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. The sweet potatoes should be soft after that time. Just before the end of the cooking time, add the chopped kale. When the kale is soft and wilted, check the seasoning and make any necessary changes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes

A filling and healthy stew with the subtle notes of flageolet and the strength of green kidney beans. A hearty and filling supper for any occasion is this stew.

Ingredients: 1 cup Flageolet beans. 1 cup Green kidney beans. 1 onion, diced. 2 carrots, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse and soak Flageolet beans overnight. Rinse again before use. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, saut until fragrant. Add carrots and saut for another 2 minutes. Stir in soaked Flageolet beans and green kidney beans. Pour in vegetable broth and diced tomatoes. Bring to a boil. Reduce heat to simmer, add dried thyme, rosemary, salt, and pepper. Cover and let it simmer for 45-60 minutes or until beans are tender. Adjust seasoning if needed. Serve hot and enjoy your Flageolet Stew with Green Kidney Beans!

Prep Time: 15 minutes

Cook Time: 60 minutes

A hearty and healthy stew made with vegetables and lentils that is spiced up with fragrant herbs.

Ingredients: 1 cup dry lentils. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up the garlic, onion, carrots, and celery and add them. For about 5 minutes, or until softened, saut. Tomato dices, cumin, paprika, turmeric, salt, and pepper should all be added. Turn down the heat and let it simmer for 25 to 30 minutes, or until the lentils are soft. If you need to, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 30 minutes