Name: Instant Pot Homestyle Chicken and Vegetables Recipe
Ingredients: 2 lbs Chicken Breast (or Thighs): The Protein PowerhouseChicken is the star of this dish, providing a lean and excellent source of protein. Protein is crucial for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied. You have the flexibility to use either chicken breasts or thighs for this recipe, each offering a slightly different texture and flavor profile. Chicken Breast: Chicken breasts are leaner and cook up to be tender and juicy in the Instant Pot. They are a fantastic choice if you are watching your fat intake. For this recipe, boneless, skinless chicken breasts are recommended for ease of preparation and cooking. Cut them into even-sized pieces, about 1-2 inch chunks, to ensure they cook evenly and absorb the flavors of the seasonings and broth.; Chicken Thighs: Chicken thighs, on the other hand, are richer in flavor and tend to be more forgiving in the Instant Pot, staying moist even if slightly overcooked. They contain a bit more fat than breasts, which contributes to their juiciness and deeper flavor. You can use boneless, skinless thighs or bone-in, skin-on thighs. If using bone-in, skin-on thighs, be sure to increase the cooking time slightly to ensure they are cooked through.; 4 Cups Mixed Vegetables (Carrots, Potatoes, Green Beans): A Rainbow of NutrientsThis recipe is a fantastic way to load up on your daily dose of vegetables. The combination of carrots, potatoes, and green beans provides a variety of textures, flavors, and essential vitamins and minerals. Feel free to customize the vegetable mix to your liking and what you have on hand. Carrots: Carrots add a touch of sweetness and vibrant color to the dish. They are packed with beta-carotene, which the body converts to vitamin A, important for vision, immune function, and skin health. Use about 1-2 large carrots, peeled and chopped into bite-sized pieces. Baby carrots can also be used for convenience; just halve or quarter them depending on their size.; Potatoes: Potatoes provide a hearty and satisfying element to the meal. They are a good source of carbohydrates for energy and also contain potassium and vitamin C. Yukon Gold or red potatoes are excellent choices as they hold their shape well during pressure cooking. Use about 2-3 medium potatoes, peeled (or unpeeled for extra fiber) and cubed into 1-inch pieces.; Green Beans: Green beans add a fresh, slightly grassy flavor and a satisfying crunch. They are a good source of fiber, vitamins K and C, and folate. Use about 1 cup of fresh green beans, trimmed and snapped or cut into bite-sized pieces. Frozen green beans can also be used; add them directly to the Instant Pot without thawing.; Celery: Adds a subtle savory flavor and aromatic element.; Peas: Frozen peas can be added at the very end for a pop of sweetness and color.; Corn: Frozen or fresh corn kernels add sweetness and texture.; Broccoli or Cauliflower Florets: Add these towards the end of the cooking time to prevent them from becoming mushy.; Mushrooms: Sauté mushrooms with the onions and garlic for an earthy depth of flavor.; 1 Onion, Chopped: The Aromatic BaseOnion is a fundamental aromatic ingredient that forms the flavor base of countless dishes. When sautéed, onions release their sweet and savory compounds, adding depth and complexity to the overall flavor profile. Yellow or white onions work well in this recipe. Chop the onion into small dice so it cooks down nicely and becomes fragrant during the sautéing process.; 3 Cloves Garlic, Minced: Flavor BoosterGarlic is another essential aromatic that adds pungent and savory notes to the dish. Minced garlic releases its flavor more readily than whole cloves. Fresh garlic is always preferred for its robust flavor, but jarred minced garlic can be used in a pinch. For a milder garlic flavor, add it later in the sautéing process; for a stronger garlic flavor, sauté it longer with the onions.; 1 Cup Low-Sodium Chicken Broth: The Cooking Liquid and Flavor EnhancerChicken broth provides the necessary liquid for pressure cooking and infuses the dish with even more chicken flavor. Using low-sodium chicken broth is crucial to control the salt content of the dish. You can also use homemade chicken broth or vegetable broth for a vegetarian option. The broth helps to steam the vegetables and chicken to perfection while also creating a delicious sauce.; 2 tsp Dried Thyme: Earthy HerbaceousnessDried thyme adds a warm, earthy, and slightly minty herbaceousness to the chicken and vegetables. It complements the chicken beautifully and enhances the savory flavors of the dish. Dried thyme is convenient and readily available, but fresh thyme can also be used – use about 1 tablespoon of fresh thyme leaves.; 1 tsp Paprika: Smokiness and ColorPaprika, especially smoked paprika, adds a subtle smoky flavor and a beautiful reddish hue to the dish. It enhances the savory notes and adds a touch of warmth. Sweet paprika can also be used for a milder flavor and just color. For a spicier kick, try using a pinch of hot paprika or cayenne pepper.; Salt and Pepper to Taste: Essential SeasoningSalt and pepper are fundamental seasonings that enhance the natural flavors of all the ingredients. Season generously with salt and freshly ground black pepper to taste, adjusting as needed throughout the cooking process. Taste the broth before pressure cooking and adjust the seasoning accordingly.; 2 tbsp Olive Oil: For Sautéing and FlavorOlive oil is used for sautéing the onions and garlic and adds a healthy fat to the dish. Olive oil has a pleasant flavor that complements the other ingredients. You can also use avocado oil or coconut oil as alternatives. The oil helps to prevent the onions and garlic from sticking to the bottom of the Instant Pot and also helps to develop their flavors.

Instant Pot Homestyle Chicken and Vegetables Recipe

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Author: Dorothy Miler

Ingredients

Scale

2 lbs Chicken Breast (or Thighs): The Protein PowerhouseChicken is the star of this dish, providing a lean and excellent source of protein. Protein is crucial for building and repairing tissues, supporting muscle growth, and keeping you feeling full and satisfied. You have the flexibility to use either chicken breasts or thighs for this recipe, each offering a slightly different texture and flavor profile. Chicken Breast: Chicken breasts are leaner and cook up to be tender and juicy in the Instant Pot. They are a fantastic choice if you are watching your fat intake. For this recipe, boneless, skinless chicken breasts are recommended for ease of preparation and cooking. Cut them into even-sized pieces, about 1-2 inch chunks, to ensure they cook evenly and absorb the flavors of the seasonings and broth.
Chicken Thighs: Chicken thighs, on the other hand, are richer in flavor and tend to be more forgiving in the Instant Pot, staying moist even if slightly overcooked. They contain a bit more fat than breasts, which contributes to their juiciness and deeper flavor. You can use boneless, skinless thighs or bone-in, skin-on thighs. If using bone-in, skin-on thighs, be sure to increase the cooking time slightly to ensure they are cooked through.
4 Cups Mixed Vegetables (Carrots, Potatoes, Green Beans): A Rainbow of NutrientsThis recipe is a fantastic way to load up on your daily dose of vegetables. The combination of carrots, potatoes, and green beans provides a variety of textures, flavors, and essential vitamins and minerals. Feel free to customize the vegetable mix to your liking and what you have on hand. Carrots: Carrots add a touch of sweetness and vibrant color to the dish. They are packed with beta-carotene, which the body converts to vitamin A, important for vision, immune function, and skin health. Use about 1-2 large carrots, peeled and chopped into bite-sized pieces. Baby carrots can also be used for convenience; just halve or quarter them depending on their size.
Potatoes: Potatoes provide a hearty and satisfying element to the meal. They are a good source of carbohydrates for energy and also contain potassium and vitamin C. Yukon Gold or red potatoes are excellent choices as they hold their shape well during pressure cooking. Use about 2-3 medium potatoes, peeled (or unpeeled for extra fiber) and cubed into 1-inch pieces.
Green Beans: Green beans add a fresh, slightly grassy flavor and a satisfying crunch. They are a good source of fiber, vitamins K and C, and folate. Use about 1 cup of fresh green beans, trimmed and snapped or cut into bite-sized pieces. Frozen green beans can also be used; add them directly to the Instant Pot without thawing.
Celery: Adds a subtle savory flavor and aromatic element.
Peas: Frozen peas can be added at the very end for a pop of sweetness and color.
Corn: Frozen or fresh corn kernels add sweetness and texture.
Broccoli or Cauliflower Florets: Add these towards the end of the cooking time to prevent them from becoming mushy.
Mushrooms: Sauté mushrooms with the onions and garlic for an earthy depth of flavor.
1 Onion, Chopped: The Aromatic BaseOnion is a fundamental aromatic ingredient that forms the flavor base of countless dishes. When sautéed, onions release their sweet and savory compounds, adding depth and complexity to the overall flavor profile. Yellow or white onions work well in this recipe. Chop the onion into small dice so it cooks down nicely and becomes fragrant during the sautéing process.
3 Cloves Garlic, Minced: Flavor BoosterGarlic is another essential aromatic that adds pungent and savory notes to the dish. Minced garlic releases its flavor more readily than whole cloves. Fresh garlic is always preferred for its robust flavor, but jarred minced garlic can be used in a pinch. For a milder garlic flavor, add it later in the sautéing process; for a stronger garlic flavor, sauté it longer with the onions.
1 Cup Low-Sodium Chicken Broth: The Cooking Liquid and Flavor EnhancerChicken broth provides the necessary liquid for pressure cooking and infuses the dish with even more chicken flavor. Using low-sodium chicken broth is crucial to control the salt content of the dish. You can also use homemade chicken broth or vegetable broth for a vegetarian option. The broth helps to steam the vegetables and chicken to perfection while also creating a delicious sauce.
2 tsp Dried Thyme: Earthy HerbaceousnessDried thyme adds a warm, earthy, and slightly minty herbaceousness to the chicken and vegetables. It complements the chicken beautifully and enhances the savory flavors of the dish. Dried thyme is convenient and readily available, but fresh thyme can also be used – use about 1 tablespoon of fresh thyme leaves.
1 tsp Paprika: Smokiness and ColorPaprika, especially smoked paprika, adds a subtle smoky flavor and a beautiful reddish hue to the dish. It enhances the savory notes and adds a touch of warmth. Sweet paprika can also be used for a milder flavor and just color. For a spicier kick, try using a pinch of hot paprika or cayenne pepper.
Salt and Pepper to Taste: Essential SeasoningSalt and pepper are fundamental seasonings that enhance the natural flavors of all the ingredients. Season generously with salt and freshly ground black pepper to taste, adjusting as needed throughout the cooking process. Taste the broth before pressure cooking and adjust the seasoning accordingly.
2 tbsp Olive Oil: For Sautéing and FlavorOlive oil is used for sautéing the onions and garlic and adds a healthy fat to the dish. Olive oil has a pleasant flavor that complements the other ingredients. You can also use avocado oil or coconut oil as alternatives. The oil helps to prevent the onions and garlic from sticking to the bottom of the Instant Pot and also helps to develop their flavors.

Instructions

Once the Instant Pot display reads “Hot,” add 2 tablespoons of olive oil to the pot. Let the oil heat up for a few seconds. You’ll know it’s ready when it shimmers slightly.
Add the chopped onion to the hot oil and sauté for 3-5 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onions and garlic first releases their aromatic compounds and creates a flavorful base for the entire dish. This step adds depth of flavor that you wouldn’t get if you skipped it.
Add the seasoned chicken to the Instant Pot on top of the sautéed onions and garlic. You don’t need to brown the chicken at this stage, as it will cook perfectly under pressure. Arranging the chicken in a single layer, if possible, will help it cook more evenly.
Add the chopped carrots, potatoes, and green beans to the pot. Layer the vegetables on top of the chicken. There’s no need to stir at this point. Layering helps to ensure even cooking, as the vegetables closer to the bottom will cook slightly faster.
Press the “Pressure Cook” or “Manual” button (depending on your Instant Pot model) and set the cooking time to 10 minutes. The Instant Pot will now begin to pressurize. This process can take about 5-10 minutes, depending on the amount of food in the pot.
After 10 minutes of natural pressure release, carefully do a quick release by moving the pressure release valve to the “Venting” position. Be cautious of the steam that will be released. Use a kitchen towel or utensil to move the valve to avoid getting burned by the hot steam. Quick release stops the cooking process immediately and is necessary after natural release to prevent overcooking the vegetables.
Serve the Instant Pot Homestyle Chicken and Vegetables hot. Garnish with fresh parsley or thyme, if desired. The chicken should be tender and juicy, and the vegetables should be cooked through but still slightly firm – not mushy.

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