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.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

30 mins
15 mins
Serves 6 (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

243 calories; fat 6g; saturated fat 1g; protein 25g; carbohydrates 24g; fiber 4g; sugars 4g; sodium 658mg.