This Instant Pot chicken stew with butternut squash is full of flavor and nutrition and is gluten free and dairy free. This creamy stew is full of chicken, squash, carrots and spinach with a spicy curry flavor.
Add the chicken broth and stir everything to deglaze the Instant Pot. Scrape the bottom of the Instant Pot to make sure there are no browned onion bits stuck to the bottom.
1 1/2 cups chicken broth
If you are using uncooked chicken add it to the Instant Pot now. If you are using leftover cooked chicken wait until after pressure cooking to add the chicken.
2 chicken thighs
Put the lid on the Instant Pot and make sure it is sealed. Set it on Manual, high pressure, for 5 minutes. It will take about 10 minutes to reach pressure. Once it has finished let the pressure release naturally for 5 minutes, then release the remaining pressure.
Take the lid off and use a hand held potato masher to gently mash about half the stew. This will thicken the stew.
Add the coconut milk, chopped spinach and chicken if you are using already cooked chicken. Stir, then put the lid back on the Instant Pot and let it rest for 5 minutes.
1 can coconut milk, 2 cups spinach
Notes
I like to make stews with lots of vegetables and less meat. Increase the amount of chicken to 3 or 4 chicken thighs if you want more chicken in your stew.
I don't like the texture of chicken breast after pressure cooking, but you could substitute it for thighs if you prefer white meat.
This can also be made with kabocha squash or pumpkin for a very similar taste.