Instant Pot Chicken and Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Additional Time
5 mins
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Total Time
33 mins
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Servings
4 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken and Vegetables
Description
The recipe begins by browning seasoned chicken pieces in the Instant Pot on Saute mode, creating a browned exterior for flavor. After removing the chicken, chicken broth is added to deglaze the pot, preventing burning during pressure cooking. Vegetables tossed with olive oil and dried herbs like oregano, basil, Italian seasoning, smoked paprika, and garlic are placed on a trivet, topped with chicken, and fresh rosemary sprigs.
Pressure cooking at high setting for 13 minutes followed by a natural then quick release cooks the chicken fully and softens the vegetables while preserving their texture. Fresh rosemary adds an aromatic finish. The dish can be served with a sprinkle of parsley.
This meal combines protein and vegetables in an efficient method minimizing hands-on cooking time, suitable for family dinners or batch cooking.
Ingredients
- 2 pounds chicken thighs and if you prefer breasts as well, bone-in
- 2 pounds chicken drumsticks and if you prefer breasts as well, bone-in
- 4 tablespoons olive oil
- 1 1/2 cup chicken broth
- 1 1/2 pounds baby potato peeled and cut in half
- 1 red onion roughly diced
- 2 carrot 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 oregano dried
- 1/2 teaspoon basil dried
- 3 rosemary sprigs, fresh
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 140mg | 47% |
| Sodium | 302mg | 13% |
| Potassium | 1408mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5411IU | 108% |
| Vitamin C | 41mg | 46% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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