Instant Pot Chicken Thigh and Mixed Bean Stew
A heart-warming pressure-cooked stew with tender chicken thighs, creamy butter beans, chickpeas, and fresh vegetables. Meal prep 6 balanced portions with high protein and high fiber.
Prep
15 min
Cook
25 min
Total
40 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
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
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
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Basic kitchen utensils
Time saver
When reheating from the fridge, microwave for 2 to 3 minutes or warm on the stovetop over medium heat with a splash of water.
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 10 steps complete
Next: Set your Instant Pot to Sauté mode…
- 01
Set your Instant Pot to Sauté mode…
Set your Instant Pot to Sauté mode on medium heat. Add the olive oil and allow it to heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add the chopped yellow onion
Add the chopped yellow onion, diced carrots, and chopped celery. Sauté for 4 to 5 minutes until the vegetables begin to soften.
Look for: the vegetables begin to soften
Tap card to mark done - 03
Stir in the minced garlic and cook…
Stir in the minced garlic and cook for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 04
Add the boneless skinless chicken thighs
Add the boneless skinless chicken thighs, rinsed butter beans, rinsed chickpeas, diced tomatoes with their juices, and chicken broth to the pot. Stir gently to combine.
Tap card to mark done - 05
Secure the Instant Pot lid and ensure…
Secure the Instant Pot lid and ensure the pressure release valve is set to Sealing.
Tap card to mark done - 06
Cancel Sauté mode
Cancel Sauté mode, select Pressure Cook (or Manual) on High, and set the timer for 12 minutes.
Allow: 12 minutes
Tap card to mark done - 07
Allow a natural pressure release for 10…
When the cooking time completes, allow a natural pressure release for 10 minutes before carefully turning the valve to quick release any remaining steam.
Allow: 10 minutes
Tap card to mark done - 08
Open the lid carefully away from your…
Open the lid carefully away from your face. Using two forks, shred the chicken thighs directly in the pot or on a clean cutting board before returning to the stew.
Tap card to mark done - 09
Stir in the fresh spinach and allow…
Stir in the fresh spinach and allow it to wilt in the residual heat for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 10
Portion the stew evenly into 6 meal…
Portion the stew evenly into 6 meal prep containers (approximately 400g per serving). Allow to cool completely before covering and refrigerating for up to 4 days, or freeze for up to 3 months.
Tap card to mark done
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