• First start off by prepping the onions, garlic, and ginger by peeling them and chopping them well. Wash and dry the potato and cut it into bite sized pieces as well. Also chop the chicken breasts into bite sized pieces.
• Then, add olive oil to the Instant Pot and set it to saute for 10 minutes at medium heat.
• At this point, add the onions and saute about 5 minutes, giving the chopped onion a stir from time to time.
• Add in the chopped garlic and ginger and saute the rest of the 5 minutes.
• Then add in the chopped chicken, chopped potato, frozen veggies, canned fire roasted tomatoes, coriander, smoked paprika, turmeric, chili powder, and water and set Instant Pot to stew for 20 minutes on medium heat.
• Secure the IP lid and relax while the Instant Pot works it’s magic.
• When done, season with salt and pepper and serve garnished with parsley, chili flakes, and diced avocado.

Stove-top option to make this Chicken Stew:

• Follow the prep steps as above.
• Then add 2 tablespoons olive oil to a deep pan and saute the onions for 10 minutes over medium heat.
• Then add in the garlic and ginger and saute another 5 minutes.
• Add in the chopped chicken, chopped potato, frozen veggies, canned fire roasted tomatoes, coriander, smoked paprika, turmeric, chili powder, and water and stir well. Cover and let simmer over low heat for 30 minutes.
• Season with salt and pepper and serve garnished garnished with parsley, chili flakes, and diced avocado.