Instant Pot, Recipes, Weekly Meal Preps, Whole 30/Paleo

Chicken Primavera

This is one of the 300 recipes you’ll find in my new cookbook that’s releasing on January 16, 2018. Click on “Order my Cook Book” for the link to pre-order!

I took the same recipe and turn it into an InstantPot friendly version because I am legally a #PotHead now!

This recipe is so easy and tasty, and takes less than 30 minutes in total cook time!


 Serves 6


  • 2 pounds boneless skinless chicken thighs, cubed
  • 2 chicken breasts, cubed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon ground thyme
  • 1/2 teaspoon cayenne
  • 1 tablespoon coconut oil
  • 1 cup onion, chopped
  • 5 cloves garlic, minced
  • 3 cups butternut squash, peeled and cubed
  • 1 cup celery, diced
  • 3 cups crushed canned tomatoes
  • 1 cup chicken broth
  • 10 kale leaves, stem removed, chopped
  • 2 tablespoons fresh basil, chopped


  1. In a large mixing bowl, add chicken and all of the seasoning above and mix until well combined.
  2. On sauté mode on your InstantPot, add coconut oil. Once oil is hot, add onions. Stir for about 2 minutes, add in chicken and garlic and keep stirring for about 2-3 minutes.
  3. Add in squash, celery and continue stirring for 2 minutes. Add in tomatoes, and broth, bring it to a boil then add kale and mix until well combined.
  4. Cover the lid, press manual mode and reduce time to 10 minutes (on high pressure).
  5. Remember to release all of the pressure before opening.
  6. Garnish with basil and serve with rice or alone.
  7. Store in food containers and refrigerate for up to 5 days.

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