Instant Pot Chicken and Vegetables

I love how this Instant Pot Chicken and vegetables dinner feels like magic. No more chaos in the kitchen, no more frustrated decisions about what to cook without heating the house. Just an effortless one-pot meal that delivers big flavors in just 30 minutes. Most importantly, my whole family loves it, even the kiddos.

You’ve got potatoes, chunky carrots, and meaty mushrooms rounding out the meal. And best of all, you can have it on the table in less than half an hour. All I have to do is sear the meat, add the veggies, seasoning, and herbs, and pressure cook everything to perfection. Easy peasy, served with a grilled zucchini salad and a peach sangria, this makes the coziest weeknight dinner, without turning on the stove.

What I like the most about this recipe is the versatility and meal-prep convenience. I use whatever veggies I have on hand; sometimes I add corn and sweet potatoes. I usually double the recipe to have leftovers for the next day. The chicken and veggies combination is timeless and comforting, that’s why it never fails to satisfy the bellies of everyone in my family.

Why you will love this recipe 

• It’s a one-pot meal with meat and veggies. One-pot meals are my favorites because they are so easy to make and require fewer dishes. 
• Feed the whole family in under 30 minutes: My Instant Pot chicken and vegetables can feed a family of four, and it only takes me about 30 minutes from start to finish. 
• It is very inexpensive: I can buy all the ingredients I need to make this dish for less than 10 bucks. That is an excellent price for feeding a family nowadays. 
• Freeze it and save it for meal prep: I like to make extra for future meals or snacks. It freezes beautifully for up to three months. 

What you will need

• Chicken – For this recipe, I use bone-in, skin-on thighs and drumsticks as well as boneless, skinless breasts. I prefer dark meat, but others like white meat, so I make both. 
• Chicken broth – For the least salt, I always use low-sodium chicken broth. It still tastes rich and delicious, but it does not make the meat overly salty. If I want more salt, I can always add it myself. I also recommend organic because it has no antibiotics or additives. 
• Veggies – Peeled and cut into halves, baby red potatoes are ideal because they hold their shape and have a buttery texture that is perfect for this dish. Russets tend to get mushy. I also like using red onions, carrots, and mushrooms.
• Aromatics, herbs, and seasoning – Fresh minced garlic has the best flavor and texture for this recipe, and the Instant Pot brings out the umami taste that is robust but not overpowering. I also use my homemade Italian seasoning, which is made from scratch, along with dried oregano, dried basil, smoked paprika, fresh rosemary, salt, and pepper.
• Olive oil

How to make

Brown the chicken: First, I set the Instant Pot to sauté, pat the chicken pieces dry, and season them with salt and pepper. Then, I add two tablespoons of olive oil to the pot and wait for it to get hot before browning the chicken on both sides. This typically takes about four to five minutes per side. I work in batches, so the chicken does not get overcrowded. 

Deglaze the pot: After it is done, I add the broth and scrape the brown bits from the bottom to avoid a burn notice. Then, I place a trivet in the pot. 

Add the vegetables: Next, in a large bowl, I toss the vegetables with the remaining oil, garlic, basil, oregano, paprika, and Italian seasoning. Pour the mixture over the trivet and place the chicken pieces on top of the vegetables. The rosemary sprigs go on top. 

Cook and serve: Finally, I close the lid and set it to cook on high pressure for 13 minutes, followed by a natural release for 5 minutes. Then, I do a manual pressure release and let the chicken rest for 10 minutes before serving. 

Expert tip

How long to cook chicken in the Instant Pot

Because different cuts of chicken cook to varying lengths of time, it can be confusing when preparing more than one type in a single meal, as in this case. For instance, I am using both bone-in thighs and legs, as well as boneless chicken breasts, in this recipe. However, I adjusted the sizes so that it would not be a big deal. Because bone-in meat takes longer to cook, I use smaller legs and thighs, while reserving larger breasts for use. 

Now, it usually takes about 10 to 15 minutes to cook a boneless chicken breast in the instant pot, while a chicken thigh takes about 12 minutes, and legs take about 13 to 14 minutes. I get chicken breasts that are about six ounces, along with smaller thighs and legs, so that I can cook them all for about 13 minutes. Of course, I will still check the internal temperature to make sure, but it usually turns out perfectly. 

More tips to consider:

• Don’t skip the searing. Browning the chicken locks in the juices and the flavor. 
• Be sure to deglaze the pot after searing. Scrape those bits from the bottom of the pot to prevent the BURN notice. 
• Let the chicken rest for at least 10 minutes after removing it from the pot. This will allow the juices to soak back into the meat.
• Cut the potatoes and carrots into big chunks so they do not turn into mush as they cook. 
• I remove my chicken when it is 150 to 155 degrees F. After letting it rest for 10 minutes, the internal temperature is usually 165 degrees F.
• Allowing the chicken to cook for longer than that can cause it to become tough, dry, chewy, or rubbery. 

Recipe variations and add-ins:

• Other veggies: Instead of potatoes and carrots, I sometimes use a variety of vegetables, such as broccoli, green beans, squash, cauliflower, and sweet potatoes. 
• Spicy chicken: For a spicy chicken dinner, I like to add some red pepper flakes and jalapenos.
• Boneless chicken: If I decide to go boneless, I deduct five minutes from the cooking time. 
• Crack chicken and vegetables: When I add chopped bacon, my ranch seasoning, and shredded cheddar cheese, this dish is addictive. Everyone wants seconds when I make it this way, so I usually make extra.
• Cajun chicken: To make this a Cajun dish, I like to replace the Italian seasoning with my Cajun seasoning and use red and green bell peppers, okra, celery, sun-dried tomatoes, and dried chiles to the mix. 
• Slow cooker: You can follow the searing step for the meat, or skip it altogether. Put everything in the slow cooker, and set for 3 to 4 hrs. (low setting) or 7 to 8 hrs. (high setting).

Serving suggestions:

I serve this with an easy side dish, like my Instant Pot stick of butter rice. It also pairs well with my tangy and creamy homemade coleslaw, made with green and purple cabbage. It’s incredibly easy to make, and it can be done in just 20 minutes. Looking for the perfect wine pairing? My favorites are Sauvignon Blanc and Riesling. 

I also like to serve it with some bread, like my Amish potato dinner rolls, which are delicious with a buttery-sweet taste.  For dessert, anything decadent and delicious will work, from brownies to ice cream. Try my rich, indulgent chocolate mousse brownies, or grab a Dubai chocolate pistachio cup from the fridge. For something light and summery, try this peaches and cream ice cream.

How to store leftovers

• Reheating: I reheat leftovers in the oven at 375°F for 10-15 minutes or in the microwave for 60-90 seconds.  
• Refrigerate: I pack the chicken and vegetables in an airtight container and store them in the fridge for up to four days.  
• Freezing: To keep leftovers longer than that, I put them in freezer bags for up to three months.   
• Defrost: For optimal texture and taste, I thaw them overnight in the refrigerator. 

Frequently asked questions

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