This delightful Instant Pot Chicken and Vegetables recipe is a wholesome dish that pairs the succulent flavors of chicken with the hearty goodness of fresh vegetables. It's a simple, one-pot meal that's perfect for weeknight dinners or feeding a crowd. With the Instant Pot, you can have this comforting meal ready in no time, and the best part is the minimal cleanup afterwards.
The ingredients for this recipe are easily found in most homes. However, if you're unfamiliar with the seasonings used, you may need to look for Italian seasoning and garlic powder. These are usually available in the spices and herbs aisle of any supermarket. Also, if you don't usually have fresh vegetables on hand, you will need to pick up some baby potatoes, a red onion, carrots, and mushrooms for this recipe.
Ingredients for the Instant Pot Chicken and Vegetables
Chicken pieces: The star of this recipe, providing a hearty and protein-rich base.
Olive oil: Used to brown the chicken and to toss the vegetables in for extra flavor.
Chicken broth: Adds moisture and enhances the flavor of the chicken and vegetables.
Baby potatoes: A hearty and filling vegetable that pairs well with chicken.
Red onion: Adds a pop of color and a sweet, tangy flavor to the dish.
Carrots: Brings a touch of sweetness and a lot of nutrition.
Mushrooms: Adds a meaty texture and rich flavor.
Italian seasoning: A blend of herbs that gives the dish a delicious Italian flair.
Garlic powder: Adds a kick of savory flavor.
One reader, Ailee Mccarty says:
This instant pot chicken and vegetables recipe is a game-changer! The chicken turns out so tender and juicy, and the veggies are perfectly cooked. It's a quick and easy meal that's packed with flavor. I love how versatile it is, and it's become a go-to in my weekly meal rotation.
Techniques Required
How to brown chicken: Heat the instant pot to sauté and add olive oil. Brown the chicken on both sides for about 5 minutes per side or until browned. Do this in batches if necessary.
How to avoid the burn notice: After pouring the broth into the instant pot, scrape up any brown bits from the bottom to avoid the burn notice.
How to set instant pot to high pressure: Once the chicken and vegetables are in the pot, set the instant pot to high pressure and cook for 13 minutes.
How to natural release: After cooking, allow the instant pot to naturally release for 5 minutes before quick releasing any remaining pressure.
How to serve: Sprinkle with parmesan cheese and serve immediately.
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!
Serves:
Ingredients
- 2lbchicken pieces,thighs, drumsticks, and breasts, with bone
- 2tbspolive oil,plus 2 tsp
- ½cupchicken broth
- 1½lbbaby potatoes
- ½red onion ,cut into pieces
- 2carrots,cut into large pieces
- 8mushrooms,halved
- 1tspItalian Seasoning
- ½tspgarlic powder
Equipments
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6-QT Instant Pot
Instructions
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Turn a 6-quart Instant Pot to Saute. Season chicken skin with salt and pepper.
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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.
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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.
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Toss vegetables with 2 teaspoons of olive oil, Italian seasoning, and garlic powder. Place in the bottom of the Instant Pot.
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Place chicken on top of the vegetables.
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Set Instant Pot to High Pressure and cook for 13 minutes. Natural release for 5 minutes and quick release pressure any remaining pressure.
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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.
Nutrition
- 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
Technique Tip for Making Instant Pot Chicken and Vegetables
When browning the chicken pieces in the Instant Pot, make sure not to overcrowd the pot. This could lead to the chicken steaming instead of browning, which would result in less flavor. If needed, brown the chicken in batches to ensure each piece gets a nice, flavorful sear.
Time-Saving Tips for Making Instant Pot Chicken and Vegetables
Plan ahead: Prepare all your ingredients and utensils before you start cooking to streamline the process.
Use pre-cut vegetables: Save time by using pre-cut vegetables from the store or prepping them ahead of time.
Multi-task: While the chicken is cooking, use that time to prepare other components of the meal to maximize efficiency.
Instant Pot: Utilize the Instant Pot for its quick cooking capabilities, allowing you to prepare a delicious meal in less time.
One-pot meals: Opt for recipes that require minimal cleanup by cooking everything in one pot, reducing time spent on washing dishes.
Batch cooking: Prepare larger quantities and store leftovers for future quick and easy meals, saving time in the long run.
Substitute Ingredients For Instant Pot Chicken and Vegetables Recipe
chicken pieces - Substitute with boneless, skinless chicken thighs: Chicken thighs are more forgiving and won't dry out as easily as chicken breast when cooked under pressure.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a great alternative for high-heat cooking.
chicken broth - Substitute with vegetable broth: Vegetable broth can add a rich flavor to the dish and works well as a substitute for chicken broth in this recipe.
baby potatoes - Substitute with sweet potatoes: Sweet potatoes can add a slightly sweet and creamy texture to the dish, complementing the savory flavors of the chicken and vegetables.
red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor compared to red onions and work well in a variety of dishes, including this one.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots, making them a great substitute in this recipe.
mushrooms - Substitute with zucchini: Zucchini can add a similar texture and absorb flavors well, making it a suitable substitute for mushrooms in this recipe.
Italian seasoning - Substitute with herbs de Provence: Herbs de Provence blend contains similar herbs such as thyme, rosemary, and oregano, adding a fragrant and savory flavor to the dish.
garlic powder - Substitute with minced garlic: Fresh minced garlic can provide a more intense and aromatic flavor compared to garlic powder in the recipe.
Best Way to Present Chicken and Vegetables
Elevate the plating: Arrange the chicken and vegetables in a visually appealing manner, ensuring each component is showcased beautifully on the plate.
Incorporate vibrant colors: Utilize the natural colors of the vegetables to create a visually striking and appetizing presentation.
Garnish with fresh herbs: Sprinkle the dish with freshly chopped parsley or chives to add a pop of color and a touch of freshness.
Utilize elegant serving dishes: Choose sophisticated and elegant serving dishes that complement the dish and enhance the overall presentation.
Focus on precision: Pay attention to the placement of each component, ensuring that every element is meticulously arranged for a polished presentation.
Create a harmonious composition: Arrange the chicken and vegetables in a way that creates a balanced and visually appealing composition on the plate.
Add a drizzle of sauce: Finish the dish with a delicate drizzle of reduced chicken broth or a flavorful jus to add a touch of elegance and depth of flavor.
Consider the plate shape and size: Select the appropriate plate shape and size to frame the dish and create a visually stunning presentation.
Incorporate texture: Introduce elements of texture, such as crispy chicken skin or tender vegetables, to add complexity to the dish and elevate the dining experience.
Emphasize the art of plating: Approach the presentation as an art form, paying attention to detail and creating a visually captivating dish that reflects culinary expertise.
Essential Tools for Making This Recipe
Instant Pot: A versatile electric pressure cooker that can be used for sautéing, steaming, slow cooking, and more.
Olive oil: A heart-healthy oil used for cooking and adding flavor to dishes.
Chicken broth: A flavorful liquid made by simmering chicken and vegetables, used as a base for soups, stews, and sauces.
Trivet: A metal rack used to elevate food from the bottom of the Instant Pot, allowing for even cooking and preventing burning.
Mixing bowl: A bowl used for combining and tossing the vegetables with oil and seasonings.
Food processor: A kitchen appliance used for chopping, slicing, and shredding vegetables and other ingredients.
Grater: A tool used for grating cheese or vegetables.
Measuring spoons: Utensils used to measure small amounts of ingredients accurately.
Tongs: Used for flipping and transferring the chicken pieces during the browning process.
Instant-read thermometer: A tool used to check the internal temperature of the chicken to ensure it is fully cooked.
Serving platter: A dish used for presenting and serving the cooked chicken and vegetables.
How To Store and Freeze This Recipe
Let the instant pot chicken and vegetables cool completely before storing or freezing. This will prevent condensation from forming and maintain the quality of the dish.
To store in the refrigerator, transfer the chicken and vegetables to an airtight container. It will keep well for up to 3-4 days in the fridge.
If you have leftovers and want to freeze them, follow these steps:
- Place the cooled chicken and vegetables in a freezer-safe container or resealable bag.
- Remove as much air as possible from the bag to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Freeze for up to 2-3 months for optimal flavor and texture.
To reheat frozen instant pot chicken and vegetables:
- Thaw the frozen portion in the refrigerator overnight.
- Transfer the thawed contents to a microwave-safe dish or a saucepan.
- Reheat in the microwave or on the stovetop until the chicken and vegetables are heated through and steaming hot.
- Stir occasionally to ensure even heating and prevent drying out.
- Add a splash of chicken broth or water if needed to maintain moisture.
For best results, consume the reheated instant pot chicken and vegetables immediately. Avoid refreezing previously frozen and reheated portions to maintain food safety and quality.
How To Reheat Leftovers
The best way to reheat leftover instant pot chicken and vegetables is to use the pot-in-pot method. Place the leftovers in a heat-safe dish, cover it with foil, and place it on the trivet inside the instant pot. Add 1 cup of water to the bottom of the pot, close the lid, and set it to manual high pressure for 5 minutes. Once done, do a quick release and enjoy your perfectly reheated meal.
If you prefer a crispier texture for your chicken, you can reheat it in the oven. Preheat your oven to 400°F (200°C). Place the leftover chicken and vegetables in a baking dish, cover it with foil, and bake for 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to crisp up the chicken skin.
For a quick and easy reheat, you can use the microwave. Place the leftovers in a microwave-safe dish, cover it with a damp paper towel, and microwave on high for 2-3 minutes or until heated through. Stir the vegetables halfway through to ensure even heating.
If you want to add a new twist to your leftovers, consider shredding the chicken and using it as a filling for tacos, burritos, or sandwiches. Reheat the shredded chicken and vegetables in a skillet over medium heat, stirring occasionally, until warmed through. Add your favorite toppings and enjoy a delicious new meal.
For a comforting and hearty option, transform your leftovers into a soup. Shred the chicken and place it in a pot along with the vegetables and any remaining liquid from the instant pot. Add some chicken broth, bring it to a boil, and then simmer for 10-15 minutes. Season with salt, pepper, and your favorite herbs for a cozy and satisfying meal.
Random Fact about Instant Pot Chicken and Vegetables
The Instant Pot Chicken and Vegetables recipe is a convenient and healthy meal option that can be easily customized with different vegetables and seasonings. It's a great way to incorporate a variety of nutrients into your diet while enjoying a delicious and satisfying dish.
Is This Recipe Economical for Home Cooking?
The cost-effectiveness of this instant pot chicken and vegetables recipe is quite high. The ingredients, such as chicken pieces, baby potatoes, carrots, and mushrooms, are generally affordable and readily available. The use of an instant pot also helps in saving energy costs. With an approximate cost of $20, this recipe can feed a household of 4 people, making it a budget-friendly option. The overall verdict for this recipe would be an 8, considering its simplicity, nutritional value, and cost-effectiveness.
Is This Recipe Healthy or Unhealthy?
The instant pot chicken and vegetables recipe is a relatively healthy dish, as it includes lean protein from the chicken and a variety of nutritious vegetables like potatoes, onions, carrots, and mushrooms. The use of olive oil provides healthy monounsaturated fats, and the Italian seasoning and garlic powder add flavor without relying on excessive salt or unhealthy additives.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Opt for skinless chicken to reduce the overall fat content, especially saturated fat
- Use low-sodium chicken broth to control salt intake
- Increase the variety and quantity of vegetables to boost fiber, vitamins, and minerals
- Consider using sweet potatoes instead of regular potatoes for added nutritional benefits
To make this recipe even more nutritious, you could:
- Add leafy greens like spinach or kale during the last few minutes of cooking for an extra nutrient boost
- Experiment with different herbs and spices, such as rosemary, thyme, or smoked paprika, to enhance flavor without adding calories
- Serve the dish with a side of quinoa or brown rice for a complete, well-rounded meal
- Include a sprinkle of nuts or seeds, like almonds or pumpkin seeds, for added healthy fats and texture
Editor's Thoughts on This Instant Pot Recipe
This Instant Pot chicken and vegetables recipe is a delightful combination of tender chicken and flavorful vegetables. The use of Italian seasoning and garlic powder adds a depth of flavor, while the baby potatoes, red onion, carrots, and mushrooms provide a satisfying and wholesome base. The cooking method ensures that the chicken remains juicy and succulent, and the addition of parmesan cheese at the end adds a delightful finishing touch. It's a simple yet satisfying dish that is sure to please the whole family.
Why trust this Instant Pot Chicken and Vegetables Recipe:
This recipe guarantees a delicious and wholesome meal, featuring high-quality chicken and a variety of fresh vegetables. The use of olive oil and Italian seasoning enhances the flavors, while the addition of garlic powder adds depth to the dish. The baby potatoes and mushrooms provide a satisfying and nutritious base, ensuring a well-balanced meal. The cooking method in the Instant Pot ensures that the flavors are locked in, resulting in a tender and succulent chicken. Trust in this recipe for a delightful and convenient meal that will surely impress your taste buds.
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