Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: about 1 1/3 cups)
Look for bags of cubed butternut squash in the produce section to save you the trouble of peeling and dicing a whole squash. Find Castelvetrano olives either jarred in the olive and pickle section or fresh at most specialty market antipasti bars. If you can’t find them, use any green olive you like. Want to make it in a slow cooker? Get the recipe here.
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs (about 4 chicken thighs)
- 4 cups chopped peeled butternut squash
- 4 cups unsalted chicken stock (such as Swanson)
- 1 cup chopped yellow onion
- 2garlic cloves, chopped
- 1bay leaf
- 1 1/4 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon black pepper
- 1/2 cup uncooked quinoa
- 1 ounce pitted Castelvetrano olives, sliced
Nutritional Information
- Calories 243
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 25g
- Carbohydrate 24g
- Fiber 4g
- Sugars 4g
- Added sugars 0g
- Sodium 658mg
- Calcium 7% DV
- Potassium 15% DV
- Calories 243
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 25g
- Carbohydrate 24g
- Fiber 4g
- Sugars 4g
- Added sugars 0g
- Sodium 658mg
- Calcium 7% DV
- Potassium 15% DV
How to Make It
Step 1
Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 8 minutes.
Step 2
Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Stir quinoa into stew. Turn to sauté, and cook, stirring occasionally, until quinoa is tender, about 15 minutes. Shred chicken, and stir into stew. Discard bay leaf. Divide soup evenly among 6 bowls. Sprinkle evenly with olives.
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