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Chicken and Vegetables Crockpot

Instant Pot Homestyle Chicken and Vegetables Recipe

A quick and wholesome meal for busy weeknights, this Instant Pot Homestyle Chicken and Vegetables combines tender chicken with a colorful medley of vegetables and savory seasonings for the perfect comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Instant Pot
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts or thighs, boneless, skinless
  • 4 cups mixed vegetables carrots, potatoes, green beans
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 2 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

  1. Set the Instant Pot to Sauté mode and heat olive oil.
  2. Sauté the onion for 3-5 minutes until softened. Add garlic and sauté for 1 more minute.
  3. Season chicken with thyme, paprika, salt, and pepper, then add to the Instant Pot on top of onions and garlic.
  4. Pour in the chicken broth, then layer in the mixed vegetables.
  5. Close the lid, set the valve to Sealing, and cook on Pressure Cook for 10 minutes.
  6. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
  7. Stir everything together and serve hot.

Notes

  • You can use frozen chicken, but increase the pressure cook time to 15-20 minutes.
  • Feel free to add other vegetables like broccoli, peas, or sweet potatoes.
  • For a thicker sauce, add a cornstarch slurry after pressure cooking.

Nutritional Facts (Per Serving):

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 30g
  • Fat: 10g
  • Fiber: 5g