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–+ servings
GAPS Instant Pot chicken and winter squash coconut stew with bright broccoli in a ceramic bowl

GAPS Instant Pot Chicken and Winter Squash Coconut Stew

A Full GAPS pressure-cooker stew with chicken thighs, winter squash, broccoli, homemade coconut milk, coconut butter, garlic, turmeric, ginger and lime.
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Prep Time 10 minutes
Cook Time 40 minutes
Pressurizing and Natural Release 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Chicken And Winter Squash Coconut Stew
  • 1 tablespoon coconut oil
  • 1 pound winter squash peeled, seeded, and cut into about 3/4-inch cubes
  • 1 teaspoon ground turmeric pure and additive-free
  • 1 teaspoon ground ginger pure and additive-free
  • 1 teaspoon dried parsley pure and additive-free
  • 1 1/4 teaspoons natural sea salt
  • 13.5 fluid ounces prepared homemade coconut milk additive-free
  • 5 cloves garlic crushed or minced
  • 2 tablespoons homemade coconut butter made from coconut only
  • 1 1/2 pounds fresh boneless skinless chicken thighs about 5, whole or cut into large cubes
  • 2 cups broccoli florets cut bite-size
  • 1 lime juiced
  • fresh cilantro, mint, or parsley optional, for serving

Equipment

  • Electric pressure cooker with an uncoated stainless-steel inner pot
  • Pressure lid and steam valve made for the cooker
  • Heat-safe clear lid
  • Chef's knife and stable cutting board
  • Stainless-steel or wooden spatula and serving spoon
  • Liquid measuring cup
  • Covered freezer-suitable glass containers

Method
 

  1. Put the coconut oil and cubed winter squash in the stainless-steel pressure-cooker insert. Select Sauté.
  2. When the coconut oil melts, add the turmeric, ginger, dried parsley, and sea salt. Sauté for about 5 minutes, stirring, until the spices smell fragrant and the squash is glossy and yellow-gold with slightly softened edges.
    Winter squash coated with turmeric, ginger, parsley and sea salt in a supported stainless pressure-cooker insert
  3. Add the homemade coconut milk, garlic, and homemade coconut butter. Stir across the bottom until the coconut butter begins to disperse, then select Cancel.
  4. Add the chicken thighs. Push every piece below the liquid line with a stainless-steel or wooden spatula.
  5. Lock the pressure lid and close the steam valve. Select Poultry, Pressure Cook, or Manual on High and set it to 15 minutes.
  6. When the cooking cycle ends, allow a 25-minute natural pressure release. Slowly open the steam valve to release any remaining pressure, then open the lid only after the cooker indicates that pressure is gone.
  7. Add the broccoli immediately while the stew is hot. Cover with a heat-safe lid, select Keep Warm, and steam for about 20 minutes, until tender but still bright green.
    Tender chicken, winter squash and bright broccoli in coconut stew after pressure cooking
  8. Stir in the lime juice. If the thighs were cooked whole, break each into a few irregular pieces with the serving spoon; the chicken should separate with very light pressure.
  9. Serve as soup or over Full GAPS steamed cauliflower rice. Add a small amount of fresh cilantro, mint, or parsley if desired.

Notes

Full GAPS: Use after every ingredient in this formula has been introduced. This is not an Introduction Diet recipe.
Frozen chicken: Increase the pressure cycle from 15 to 30 minutes. The winter squash will become much softer and may partially mash into the broth.
Coconut components: Use the measured prepared homemade coconut milk and homemade coconut butter. Do not replace the milk with coconut cream.
Cookware: Use an uncoated stainless-steel inner pot.
Scaling: Numeric ingredients scale. Confirm the pressure cooker's safe fill line before making 2x.

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