Instant Pot Chicken and Vegetables Recipe
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.
Servings: 4 servings
Calories: 554kcal
Equipment
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
- Press saute button on instant pot.
- Add olive oil, chicken, onion, salt, and pepper.
- Cook, stirring occasionally, until chicken is browned. About 5 minutes.
- Mix in garlic and cook until fragrant, 30 seconds.
- Turn instant pot off.
- Pour in chicken broth and deglaze bottom of the pot.
- Add in carrots, potatoes, broccoli, and rosemary.
- Close lid and set pressure release valve to sealing.
- Press manual or pressure cook button and set to 5 minutes.
- Natural pressure release for 10 minutes.
- Quick pressure release remaining pressure.
Nutrition
Serving: 1.5 cups | Calories: 554kcal | Carbohydrates: 47g | Protein: 47g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 209mg | Sodium: 736mg | Fiber: 7g | Sugar: 8g