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Instant Pot Chicken and Vegetables
Instant Pot Chicken and Vegetables is a hearty medley of veggies and meat flavored with herbs and garlic.
Prep Time 15 minutes
Cook Time 13 minutes
NPR 5 minutes
Total Time 33 minutes
Servings 4 servings
Calories 547 kcal
Ingredients
- 2 pounds chicken bone-in thighs, drumsticks and if you prefer breasts as well
- 4 tablespoons olive oil
- 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
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Using a 6-quart Instant Pot, turn on Saute mode to High.
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Pat dry chicken pieces and season them with salt and pepper.
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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.
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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.
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Add the trivet to the bottom.
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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.
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Add chicken pieces on top of the vegetables.
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Top with fresh rosemary sprigs.
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Set IP to high pressure and cook for 13 minutes, followed by Natural Release of 5 minutes and after that a quick release.
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Sprinkle with parsley and serve.
Nutrition Facts
Instant Pot Chicken and Vegetables
Amount Per Serving
Calories 547
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 140mg47%
Sodium 302mg13%
Potassium 1408mg40%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 5g6%
Protein 33g66%
Vitamin A 5411IU108%
Vitamin C 41mg50%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.