Instant Pot Chicken and Veggies Perfection
This Instant Pot Chicken and Veggies recipe is a quick and easy way to get a comforting, home-cooked meal on the table. Tender chicken and perfectly cooked vegetables are pressure-cooked in a flavorful broth, making it a perfect weeknight dinner.
Equipment
- Instant Pot (Pressure Cooker)
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Small bowl
- Whisk
- Spatula or wooden spoon
Ingredients
- 2 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
- 1 tbsp Olive Oil
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Paprika
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- 1 lb Baby Potatoes, halved or quartered
- 1 lb Carrots, peeled and chopped into 1-inch pieces
- 1 lb Green Beans, trimmed
- 1 Yellow Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken Broth, low-sodium
- 1 tbsp Cornstarch optional
- 2 tbsp Water for cornstarch slurry
Instructions
- Turn the Instant Pot to the "Sauté" setting. Once hot, add the olive oil.
- Season the chicken cubes with salt, pepper, paprika, garlic powder, and onion powder.
- Add the chicken to the Instant Pot in a single layer (you may need to do this in batches) and sear for about 2-3 minutes per side, until lightly browned. Remove the chicken from the Instant Pot and set aside.
- Add the chopped onion to the Instant Pot and sauté for 2-3 minutes, until softened.
- Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in about 1/2 cup of the chicken broth and scrape the bottom of the Instant Pot to deglaze, removing any browned bits that may have stuck to the bottom.
- Add the potatoes, carrots, and green beans to the Instant Pot.
- Pour in the remaining chicken broth.
- Return the seared chicken to the Instant Pot, placing it on top of the vegetables.
- Close the Instant Pot lid and set the valve to "Sealing."
- Cook on "Manual" or "Pressure Cook" for 8 minutes.
- Once the cooking time is up, let the Instant Pot naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
- Open the Instant Pot lid and check the chicken and vegetables for doneness. The chicken should be cooked through and the vegetables should be tender.
- If you want a thicker sauce, whisk together the cornstarch and water in a small bowl.
- Turn the Instant Pot back to the "Sauté" setting.
- Slowly pour the cornstarch slurry into the Instant Pot, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Turn off the "Sauté" setting.
- Serve the Instant Pot Homestyle Chicken & Veggies hot, garnished with fresh parsley or your favorite herbs, if desired.
Notes
For best results, use low-sodium chicken broth to control the saltiness of the dish. Deglazing the pot thoroughly prevents the 'burn' error. Chicken thighs can be substituted for chicken breasts for a richer flavor; add 1-2 minutes to the cooking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. To prevent sticking when reheating on the stovetop, add a splash of chicken broth or water.