Instant Pot Chicken Thigh, Butter Bean and Chickpea Stew
A heart-warming pressure-cooked stew packed with chicken thighs, creamy butter beans, chickpeas, and fresh vegetables. Batch-cooked into 6 satisfying, high-fiber lunch portions perfect for easy workweek reheating.
Prep
15 min
Cook
25 min
Total
50 min
Makes
6 servings
Created together. Shared with you.
Made by Lu + Lila
Lu created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Saucepan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 13 steps complete
Next: Turn on the Instant Pot Sauté setting…
- 01
Turn on the Instant Pot Sauté setting…
Turn on the Instant Pot Sauté setting to medium high.
Tap card to mark done - 02
Heat olive oil in the pot liner…
Heat olive oil in the pot liner until shimmering, about 1 minute.
Look for: shimmering
Tap card to mark done - 03
Season chicken thighs with salt
Season chicken thighs with salt, black pepper, and ground turmeric.
Tap card to mark done - 04
Add chicken thighs to the pot and…
Add chicken thighs to the pot and sear for 3 minutes per side until lightly browned, then transfer to a plate.
Look for: lightly browned, then transfer to a plate
Tap card to mark done - 05
Add minced garlic clove
Add minced garlic clove, chopped carrot, and sliced celery stalk to the remaining oil in the pot. Cook for 3 minutes, stirring continuously, until vegetables begin to soften.
Look for: vegetables begin to soften
Tap card to mark done - 06
Pour chicken broth into the pot and…
Pour chicken broth into the pot and use a wooden spoon to scrape up all browned bits from the bottom of the liner to prevent a burn notice.
Tap card to mark done - 07
Stir in butter beans
Stir in butter beans, chickpeas, canned diced tomatoes, chopped zucchini, and return the seared chicken thighs to the pot.
Tap card to mark done - 08
Cancel Sauté mode
Cancel Sauté mode, secure the Instant Pot lid, and seal the pressure release valve.
Tap card to mark done - 09
Set to Manual High Pressure for 12…
Set to Manual High Pressure for 12 minutes.
Allow: 12 minutes
Tap card to mark done - 10
Let the pressure release naturally for 10…
When the timer finishes, let the pressure release naturally for 10 minutes before carefully performing a quick release for remaining steam.
Allow: 10 minutes
Tap card to mark done - 11
Remove the lid and gently shred chicken…
Remove the lid and gently shred chicken thighs with two forks directly in the stew.
Tap card to mark done - 12
Divide evenly into 6 heat-safe glass lunch…
Divide evenly into 6 heat-safe glass lunch containers (approx 1.5 cups per serving). Allow to cool completely before sealing with lids.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 13
Store in the refrigerator for up to…
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat thoroughly in a microwave or saucepan until hot throughout.
Look for: hot throughout
Tap card to mark done
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