Instant Pot Homestyle Chicken and Vegetables Recipe

This Instant Pot homestyle chicken and vegetables recipe is a comforting, one-pot meal that combines tender chicken, flavorful vegetables, and a savory broth. It’s the perfect dish for when I’m craving a hearty, wholesome meal but don’t want to spend too much time in the kitchen. With the Instant Pot, everything comes together quickly, and the result is a flavorful, satisfying dinner that feels like home.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s so easy to make and delivers a warm, hearty meal in no time. The Instant Pot does all the hard work, turning simple ingredients into something special. The chicken is always moist and tender, and the vegetables soak up all the delicious flavors from the broth. It’s a full meal with protein, veggies, and a flavorful base, and I can serve it as is or with some crusty bread to soak up the juices. It’s perfect for a cozy family dinner or meal prepping for the week.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil

• Salt and pepper to taste

• 3 cups chicken broth

• 2 cups baby carrots

• 3 medium potatoes, diced

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• ½ cup frozen peas (optional)

• Fresh parsley, chopped (for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Set the Instant Pot to “Sauté” mode and add the olive oil. Season the chicken breasts (or thighs) with salt and pepper.

2. Once the oil is hot, add the chicken to the pot and sear for 2-3 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.

3. Add the chopped onion and minced garlic to the Instant Pot. Sauté for 1-2 minutes, until fragrant and softened.

4. Add the diced potatoes, baby carrots, chicken broth, thyme, rosemary, and bay leaf to the pot. Stir to combine.

5. Return the chicken to the Instant Pot and place it on top of the vegetables. Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 12 minutes.

6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.

7. Carefully remove the chicken from the pot and shred it with two forks. If using, stir in the frozen peas and let them heat through for 2-3 minutes.

8. Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning with more salt and pepper if needed.

9. Garnish with freshly chopped parsley and serve immediately.

Servings and Timing

This recipe serves 4 people and takes approximately 30-40 minutes from start to finish, including prep and cooking time in the Instant Pot.

Variations

If I want to switch things up, I sometimes use bone-in chicken thighs or drumsticks for added flavor and richness. For a lower-carb version, I’ll skip the potatoes and add extra cauliflower or zucchini for some variety. I’ve also used different vegetables like parsnips, sweet potatoes, or green beans to change the flavor profile. If I want a creamier version, I’ll stir in a bit of heavy cream or sour cream before serving.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I like to warm it in the microwave or on the stovetop, adding a little bit of chicken broth to keep everything moist. The dish can also be frozen for up to 3 months; just be sure to store it in a freezer-safe container. To reheat from frozen, I’ll thaw it overnight in the fridge and then warm it up.

FAQs

Can I use frozen chicken for this recipe?

Yes, frozen chicken works well in the Instant Pot! Just add a few extra minutes to the cooking time—about 15-17 minutes instead of 12 minutes.

Can I use other vegetables besides carrots and potatoes?

Absolutely! I’ve used a variety of vegetables like parsnips, turnips, sweet potatoes, or even green beans. Just keep in mind that some vegetables may require slightly different cooking times.

Can I make this recipe with bone-in chicken?

Yes, if I use bone-in chicken, I’ll need to increase the cooking time to 15-17 minutes to ensure the chicken is fully cooked. Bone-in chicken adds extra flavor, so it’s a great choice!

Can I add cream to this dish for a richer flavor?

Definitely! If I want a creamier dish, I stir in some heavy cream or half-and-half at the end of cooking, right before serving. It adds a lovely richness to the broth.

Can I make this recipe in advance?

This recipe works great for meal prepping! I often make a big batch and store the leftovers in the fridge or freezer for a quick, easy meal throughout the week.

Conclusion

Instant Pot homestyle chicken and vegetables is the kind of meal that makes me feel warm and cozy inside. It’s packed with flavor, super easy to prepare, and requires minimal cleanup, thanks to the one-pot method. The chicken comes out tender, the vegetables are perfectly cooked, and the broth is savory and comforting. Whether I’m cooking for the family or prepping meals for the week, this recipe is always a hit. It’s simple, wholesome, and absolutely delicious!

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