Instant Pot Homestyle Chicken and Vegetables Recipe

There’s something incredibly comforting about a hearty dish of chicken and vegetables simmering together in one pot, don’t you think? That’s why I want to share this Instant Pot Homestyle Chicken and Vegetables recipe with you. Picture a busy weeknight when you crave something warm and satisfying. This dish comes together effortlessly and fills your kitchen with a delightful aroma that’ll have everyone flocking to the dinner table.

Whether you’re coming home from work or wrapping up a weekend project, this recipe is a game-changer: it’s quick, nutritious, and so easy to adjust based on what you have on hand. So, grab your apron, and let’s dive into these flavors!

What Makes This Recipe Special

You know how some meals make you feel right at home, even if you’re not? This dish does just that. First off, chicken is the star here, providing a lean protein source that’s not only satisfying but also incredibly versatile. You can choose between breasts for a lighter bite or thighs for that rich, juicy flavor that holds up beautifully in the Instant Pot.

And we’re not just talking chicken! The mixture of colorful vegetables—carrots, potatoes, and green beans—adds a rainbow of nutrients to your plate. Each bite bursts with textures and flavors, making it hard to resist. Plus, this one-pot meal means easy clean-up after dinner!

Gather These Ingredients

• 2 lbs Chicken Breast (or Thighs): Lean, protein-packed goodness. Choose boneless, skinless breasts for a lighter dish, or thighs for more flavor and juiciness.

• 4 Cups Mixed Vegetables (Carrots, Potatoes, Green Beans): A vibrant mix! Carrots bring a hint of sweetness, potatoes add heartiness, and green beans contribute a satisfying crunch.

• 1 Onion, Chopped: This aromatic base is key. It will caramelize beautifully, adding depth of flavor.

• 3 Cloves Garlic, Minced: A classic flavor enhancer. Garlic elevates the dish and adds that beloved aromatic quality.

• 1 Cup Low-Sodium Chicken Broth: Essential for the pressure cooking process. It not only provides moisture but enriches the dish with delicious chicken flavor.

• 2 tsp Dried Thyme: Its earthy notes round out the savory profile of the meal.

• 1 tsp Paprika: Adds a beautiful color and a hint of smokiness.

• Salt and Pepper to Taste: Simple but crucial for enhancement.

• 2 tbsp Olive Oil: Used for sautéing the aromatics, helping layer those rich flavors.

Feel free to mix in any veggies you have in your fridge or pantry—it’s all about making this dish your own!

The Cooking Process Explained

1. Sauté the Aromatics: Set your Instant Pot to “Sauté.” Once it says “Hot,” add the olive oil. Let it shimmer, then toss in the onions. Sauté for 3-5 minutes until they’re soft and translucent. Next up, add the minced garlic and let it sauté for another minute. Keep an eye on the garlic, you don’t want it to burn; that bitterness is a no-go!

2. Add the Chicken: Sprinkle your seasoned chicken pieces (cut into 1-2 inch chunks) right over the sautéed onions and garlic. No need to brown them just yet.

3. Layer the Vegetables: Pile on the chopped carrots, cubed potatoes, and trimmed green beans over the chicken. Don’t mix; we want those layers for even cooking.

4. Pressure Cook: Press the “Pressure Cook” or “Manual” button and set the timer for 10 minutes. It’ll take a few minutes to come to pressure, so sit back and relax.

5. Release the Pressure: After the 10 minutes is up, allow for a natural pressure release for 10 minutes. Then, carefully switch the vent to “Venting” for a quick release. Watch out! That steam is hot!

6. Serve: Dish out generous portions of that tender chicken and vibrant veggies. It’s gorgeous! Garnish with some fresh parsley or thyme for a pop of color if you like.

Best Way to Enjoy It

This meal shines on its own, but if you’re looking to elevate it a bit more, serve it alongside some warm crusty bread. A fresh salad adds a nice crunch and balances the flavors perfectly. If you’re feeling adventurous, try adding a dollop of your favorite pesto on top for extra depth!

How to Store and Reheat

Leftovers? Yes, please! Store any extras in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems dry. If you want to freeze it, make sure to let it cool completely before transferring to a freezer-safe container. It will keep well for up to 3 months—perfect for busy nights!

Pro Chef Tips

• Don’t Skimp on Sautéing: The onions and garlic should be nicely caramelized to enhance the flavor of your dish. It’s worth the extra couple of minutes!

• Cut Uniform Sizes: Ensure your chicken and vegetables are cut into even pieces. This guarantees everything cooks evenly.

• Watch the Steam: When quick-releasing steam, use a towel or utensil to prevent steam burns. Safety first!

Creative Twists

Feeling like mixing things up? Try adding different herbs like rosemary or dill for a fun flavor shift. Want a hint of spice? A pinch of red pepper flakes could wake it right up! You can also swap out vegetables based on seasonal availability—zucchini, bell peppers, or mushrooms could all work beautifully.

FAQs

• Can I use frozen chicken? Yes! You can certainly adapt this recipe with frozen chicken; just increase the cooking time by a few minutes.

• How many servings does this make? Typically, this recipe yields about 4-6 servings.

• What can I substitute for chicken broth? Vegetable broth works great if you want to make it vegetarian!

• How long does it take to cook? Including prep time, you’re looking at roughly 30-40 minutes to get everything done.

• Can I double this recipe? Absolutely! Just be aware that this might require a longer pressurizing time depending on your Instant Pot size.

This hearty, homestyle Chicken and Vegetables recipe doesn’t just fill the belly; it feeds the soul. With such a simple process and customizable ingredients, you have the freedom to make it your own every time. Plus, it’s a fantastic way to sneak in those veggies. I hope you try it—and feel free to sprinkle in your personal twists. Happy cooking!

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Instant Pot Homestyle Chicken and Vegetables Recipe

Cooking Method: Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Free Gluten Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Rest Time 10 mins Total Time 30 mins

Servings: 4-6 Calories: 450

Best Season: Suitable throughout the year

Description

This Instant Pot Homestyle Chicken and Vegetables dish combines juicy chicken and colorful vegetables for a quick and nutritious meal, perfect for busy weeknights.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 lbs Chicken Breast (or Thighs) (Choose boneless, skinless for lighter dish or thighs for flavor.)
• 4 Cups Mixed Vegetables (Carrots, Potatoes, Green Beans.)
• 1 Onion, Chopped (Aromatic base for flavor.)
• 3 Cloves Garlic, Minced (Enhances the flavor.)
• 1 Cup Low-Sodium Chicken Broth (Provides moisture and flavor.)
• 2 tsp Dried Thyme (For earthy notes.)
• 1 tsp Paprika (For color and smokiness.)
• Salt and Pepper to Taste (Crucial for enhancement.)
• 2 tbsp Olive Oil (Used for sautéing.)

Cooking Instructions

Preparation

1. Sauté the Aromatics

   Set the Instant Pot to 'Sauté.' Add olive oil and sauté chopped onion for 3-5 minutes until soft. Add minced garlic and sauté for an additional minute.
   Be careful not to burn the garlic.
   Mark as complete

2. Add the Chicken

   Add the seasoned chicken pieces over the sautéed onions and garlic. Do not brown.
   Mark as complete

3. Layer the Vegetables

   Add chopped carrots, cubed potatoes, and trimmed green beans on top. Do not mix.
   This helps with even cooking.
   Mark as complete

4. Pressure Cook

   Select the 'Pressure Cook' or 'Manual' button and set for 10 minutes.
   It will take some time to come to pressure.
   Mark as complete

5. Release the Pressure

   After cooking, allow for natural pressure release for 10 minutes. Carefully switch to vent for quick release.
   Use caution as steam is hot.
   Mark as complete

6. Serve

   Plate generous portions and garnish with parsley or thyme if desired.
   Mark as complete

Nutrition Facts

Servings 4-6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 300mg13%

Potassium 800mg23%

Total Carbohydrate 40g14%

Dietary Fiber 6g24%

Sugars 5g

Protein 40g80%

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Vitamin A 800 IU

Vitamin C 30 mg

Calcium 50 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to incorporate different vegetables or herbs.

Keywords: chicken, vegetables, Instant Pot, one-pot meal, easy dinner