Instant Pot Chicken and Vegetables Recipe

Instant Pot Chicken and Vegetables Recipe

How To Make Instant Pot Chicken and Vegetables

Got frozen chicken in the freezer? No need to thaw! Make a quick healthy meal with this Instant Pot Chicken and Vegetables Recipe. Toss in the pot and done!

Preparation: 20 minutes
Cooking: 23 minutes
Total: 43 minutes



  • 2lbchicken pieces,thighs, drumsticks, and breasts, with bone
  • 2tbspolive oil,plus 2 tsp
  • ½cupchicken broth
  • lbbaby potatoes
  • ½red onion ,cut into pieces
  • 2carrots,cut into large pieces
  • 8mushrooms,halved
  • 1tspItalian Seasoning
  • ½tspgarlic powder


  • 6-QT Instant Pot


  1. Turn a 6-quart Instant Pot to Saute. Season chicken skin with salt and pepper.

  2. Add olive oil to the Instant Pot and brown chicken on both sides, about 5 minutes per side or until browned. Do this in batches.

  3. Pour broth into the bottom of the Instant Pot and scrape up any brown bits in the bottom to avoid the burn notice. Add the trivet to the bottom.

  4. Toss vegetables with 2 teaspoons of olive oil, Italian seasoning, and garlic powder. Place in the bottom of the Instant Pot.

  5. Place chicken on top of the vegetables.

  6. Set Instant Pot to High Pressure and cook for 13 minutes. Natural release for 5 minutes and quick release pressure any remaining pressure.

  7. Sprinkle with parmesan cheese and serve immediately.

Recipe Notes


After releasing pressure, you can broil the chicken for 2 to 3 minutes to get a crispy skin.



  • Calories: 478.47kcal
  • Fat: 27.77g
  • Saturated Fat: 7.26g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 12.84g
  • Polyunsaturated Fat: 5.51g
  • Carbohydrates: 24.51g
  • Fiber: 3.57g
  • Sugar: 3.09g
  • Protein: 32.02g
  • Cholesterol: 114.00mg
  • Sodium: 157.23mg
  • Calcium: 44.06mg
  • Potassium: 945.25mg
  • Iron: 2.74mg
  • Vitamin A: 232.29µg
  • Vitamin C: 27.36mg
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