Chicken Instant Pot Recipes Recipes

Instant Pot Chicken and Vegetables [Video]

Instant Pot Chicken and Vegetables is a hearty medley of veggies and meat flavored with herbs and garlic. A delicious and satisfying meal ready in less than 30 minutes!

Tired and hungry after a busy day? You don’t have to settle for take-out! Try my other 30-minute recipes such as Skillet Pork Chops, Lemon Pepper Chicken, and Hamburger Steak with Mushroom Gravy – fast, satisfying, and cannot be easier.

Pressure Cooker Chicken and Vegetables Recipe

Instant Pot Chicken and Vegetables is one of those meals that everyone just loves. The chicken turns out unbelievably juicy, and it tastes amazing with all the herbs, spices, and garlic. 

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. It really is the perfect dish!

Aside from being super tasty, this dish is very healthy too. We barely use any oil, and the pressure cooker is fantastic at preserving nutrients. Most importantly, the flavors are familiar and always a hit with kids and adults alike.

What is an Instant Pot?

It’s a pressure cooker brand, and also known as a multicooker. While it’s most well-known as a pressure cooker, it’s also a yogurt maker, rice cooker, and slow cooker in one.

What is an Instant Pot trivet?

It’s used to elevate anything – such as food, bowls, and pans – above the liquid in the IP. This way, the food doesn’t cook in the liquid but basically steams above it.

Want to cook two things at once? Use your trivet! For instance, meat goes at the bottom, then place the trivet over that to cook a bowl of rice. It’s a really handy accessory!

Can you cook meat and vegetables together in the Instant Pot?

Yes! The key is to pair meat and vegetables with very similar cook times. For instance, the chicken cooks very quickly in the IP.

This means you can cook the potatoes together with the poultry because they will be done at the same time. No mushy veggies here!

Can you put raw chicken in the Instant Pot?

Yes, that’s fine. The intense pressure and heat inside the IP will cook it perfectly.

How long do you cook chicken in the Instant Pot?

It depends on several factors: whether you’re cooking from frozen or fresh. Also, how big the cut of meat is, whether it’s boneless or not, and what other ingredients you’re cooking it with.

But on average, this how long you cook each cut in the pressure cooker:

  • Breasts: Do 10 mins for firm meat (easy to dice), and about 15 mins for very tender meat that’s easy to shred. Here is a quick post on how to cook frozen breasts in the IP
  • Thighs: 12 mins for bone-in, about 10 mins for boneless, and 14 from frozen.
  • Legs: 15 mins on average.
  • Quarters: These bigger pieces will require around 20 mins.

How do you make Instant Pot Chicken and Vegetables?

  1.  Sear the chicken. Rub the skin with pepper and salt, then sear both sides in the IP until nice and golden.
  2. Cook. Next, deglaze the bottom of the IP using stock. Then, carefully place the trivet. Toss the veggies in garlic, herbs, spices, and oil, then arrange in the pot. Top with the meat. Place rosemary sprigs on top. Pressure cook for 13 minutes, with 5 minutes natural release before venting completely.
  3. Serve. Plate it up with chopped fresh parsley on top and serve hot.

 Recipe Variations:

  • Use other vegetables: Try this with other hardy vegetables such as parsnips or sweet potatoes.
  • Go boneless: You can use thigh or breast fillets for this recipe. Just reduce cooking time to 10 mins.
  • Mix-in other seasonings: Try rubbing the meat with some Ranch seasoning or  Cajun seasoning!

Can you make this recipe using frozen chicken?

Sure! You can definitely cook frozen chicken in the IP, which is such a time-saver when you’re in a rush or forgot to thaw it.

But for this recipe, I highly recommend that you plan ahead a little. The searing step gives this dish amazing meaty flavors and beautiful colors.

It also allows the seasonings to stick better to the meat. I promise it’s worth it!

Can you make this recipe in the slow cooker?

Yes, and the slow cooker significantly reduces the prep! However, it does take longer, so be sure you have enough time before dinner.

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).

How to not overcook the veggies in the Instant Pot?

ALWAYS follow the cooking times indicated in the recipe. Those are specifically calculated to produce tender veggies. Not doing so can give you veggies turned to a dull pulp instead of vibrant, delicious vegetables.

Another way to avoid overcooking them is to do a quick pressure release. Remember, the heat and pressure in the IP remain even after the timer has gone off.

Releasing the pressure manually allows you to get the veggies out of there immediately. Finally, you may also dunk the veggies in an ice bath so they’ll stop cooking after being in the IP.

How to store leftovers?

Once the leftovers are completely cool, transfer to an air-tight container or a freezer-friendly one if you’re planning to freeze it.

For best taste and texture, consume it within 2 days or less if kept in the fridge. It will last longer frozen, up to a month. Thaw and microwave until hot to reheat.

More easy pressure cooker recipes:

Recipe Tips:

  • Use homemade stock for the meatiest flavor.
  • It is important to follow the IP cook times precisely.

Instant Pot Chicken and Vegetables

Instant Pot Chicken and Vegetables is a hearty medley of veggies and meat flavored with herbs and garlic.

instant pot chicken and vegetables
  • Prep Time15 MIN
  • Cook Time13 MIN
  • Servings 4 servings

Ingredients

  • 2 pounds chicken bone-in thighs, drumsticks and if you prefer breasts as well
  • 4 tablespoons olive oil
  • 1 1/2 cup chicken broth
  • 1 1/2 pounds baby potatoes peeled and cut in half
  • 1 red onion roughly diced
  • 2 carrots cut into large pieces
  • 8 oz mushrooms cleaned and halved
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 sprigs fresh rosemary

Instructions

  • Using a 6-quart Instant Pot, turn on Saute mode to High.
  • Pat dry chicken pieces and season them with salt and pepper.
  • Add 2 tablespoons of olive oil to the Instant Pot and once hot, brown the chicken on both sides, about 4-5 minutes per side. Work in batches not to overcrowd the IP.
  • Once done, set the chicken aside and add the broth, using a wooden spoon scrape up any brown bits from the bottom to avoid the burn notice.
  • Add the trivet to the bottom.
  • In a large bowl, toss the vegetables with the remaining 2 tablespoons olive oil, Italian seasoning, paprika, oregano, basil, and minced garlic. Add on top of the trivet.
  • Add chicken pieces on top of the vegetables.
  • Top with fresh rosemary sprigs.
  • Set IP to high pressure and cook for 13 minutes, followed by Natural Release of 5 minutes and after that a quick release.
  • Sprinkle with parsley and serve.

Nutrition Facts

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Comments

(25)
Jaquala

Jaquala

Great and simple recipe! A hearty meal for the family tonight. Thanks for the step by step!

Jacinta Mistry

Jacinta Mistry

I haven’t tried this yet as I’m a novice!! I cook a lot for my elderly parents and need to cook everything super soft as they can’t chew well. Question 1 Will I need to cook it longer to get it softer and if so from t how long Question 2 Plus how can they they warm it in the over, again not going hard! Thanks


Catalina Castravet

Catalina Castravet

The instant pot makes the chicken and the veggies very soft, if you want them even softer, and almost mushy I would say, you just have to add 1-2 more minutes to the cookie time. They can put everything in a baking dish and warm it in a preheated oven to 350 degrees for 15 minutes. Also, they can use the microwave if they own one.

Kelly

Kelly

I have used a metal vegetable steamer instead of the trivet supplied by instant pot.

Mere

Mere

I follow you from East Africa. Absolutely loved this recipe. I don’t have a trivet so the veggies sat in the broth (with chicken on top of veggies). And it totally worked. The chicken was tender and the veggies were done to perfection. I even used the liquid and made gravy from it to put on the dinner. So good!!!

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