Herb Roasted Instant Pot Chicken and Vegetables

Instant Pot chicken and vegetables is a quick weeknight meal packed with flavorful chicken, carrots, broccoli, and red potatoes. Fresh rosemary gives it the perfect amount of fresh flavor.

We love easy instant pot chicken recipes. You may also want to try instant pot Hawaiian chicken, instant pot buffalo chicken, and instant pot chicken and dumplings. If you are craving beef, try Instant Pot Italian Beef or Instant Pot Pot Roast.

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How to make instant pot chicken and vegetables?

1. Add olive oil, chicken, onion, salt, and pepper to instant pot set on sauté.
2. Cook, stirring occasionally, until chicken is browned. About 5 minutes.
3. Mix in garlic and cook until fragrant, 30 seconds.
4. Deglaze bottom of pot with chicken broth.
5. Mix in carrots, red potatoes, broccoli, and rosemary.
6. Cook on high pressure for 5 minutes.
7. Natural pressure release for 10 minutes.
8. Remove lid and serve.

You may also like: Sheet Pan Chicken and Potatoes

Can I use different vegetables?

Yes. You can switch out the carrots and broccoli for other hearty vegetables. Here are some other vegetables you could try:

• Sweet potato
• butternut squash
• cauliflower
• zucchini

Does the broccoli get too soft?

The broccoli does get very soft when cooking alongside the chicken in this recipe. However, we like the way it turns out because it melds into the other flavors of chicken, carrot, and potato. If you prefer a less cooked broccoli, you could mix it in at the end and let it cook on sauté for 2-3 minutes.

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Can I use chicken breasts instead of chicken thighs?

Yes, chicken breasts can be used in place of chicken thighs in this recipe. If you have not cooked with chicken thighs before, I do encourage you to try it as they have a slightly higher fat content that keeps them juicy. Either way, make sure your chicken is boneless for this recipe.

What to serve with instant pot chicken and vegetables?

Instant pot chicken and vegetables is really a one pot meal because it has protein, veggies, and starch all together! If you do want to make something extra, try cauliflower rice or 30 minute dinner rolls.

You could also just make dessert to follow. We recommend instant pot pineapple upside down cake.

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Instant Pot Chicken and Vegetables Recipe

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 20 minutes

Total Time: 35 minutes

Instant Pot chicken and vegetables is a quick weeknight meal packed with flavorful chicken, carrots, broccoli, and red potatoes. Fresh rosemary gives it the perfect amount of fresh flavor.

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Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken thighs, cut into (1-inch) pieces
• 1 cup chopped red onion
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 cup chicken broth
• 2 cups peeled and chopped carrots
• 1 1/2 pounds baby red potatoes, halved
• 1 head broccoli, chopped
• 3 sprigs rosemary

Instructions

1. Press saute button on instant pot.
2. Add olive oil, chicken, onion, salt, and pepper.
3. Cook, stirring occasionally, until chicken is browned. About 5 minutes.
4. Mix in garlic and cook until fragrant, 30 seconds.
5. Turn instant pot off.
6. Pour in chicken broth and deglaze bottom of the pot.
7. Add in carrots, potatoes, broccoli, and rosemary.
8. Close lid and set pressure release valve to sealing.
9. Press manual or pressure cook button and set to 5 minutes.
10. Natural pressure release for 10 minutes.
11. Quick pressure release remaining pressure.

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Nutrition Information

Yield 4 Serving Size 1.5 cups
Amount Per Serving Calories 554Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 209mgSodium 736mgCarbohydrates 47gNet Carbohydrates 0gFiber 7gSugar 8gSugar Alcohols 0gProtein 47g

Nutrition information is an estimate.

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