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INSTANT POT HOMESTYLE CHICKEN AND VEGETABLES comforting stew in a warm inviting overhead hero photo
Yesica Andrews

Instant Pot Homestyle Chicken and Vegetables: Easy Comfort Meal

This Instant Pot Homestyle Chicken and Vegetables recipe is a delicious and wholesome comfort meal that's perfect for busy weeknights. Featuring tender chicken breasts or thighs cooked with a colorful mix of carrots, potatoes, and green beans, this easy pressure cooker chicken dish brings hearty flavors and essential nutrients to your table. A perfect Instapot idea for dinner that is both flavorful and nourishing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-2 inch pieces
  • 4 cups mixed vegetables (carrots peeled and chopped, potatoes cubed, green beans trimmed and cut)
  • 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. Add chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add minced garlic and sauté for another 1 minute until fragrant.
  4. Add chicken pieces to the pot and lightly brown for 2-3 minutes.
  5. Sprinkle dried thyme, paprika, salt, and pepper over the chicken and stir to combine.
  6. Add the mixed vegetables and pour in the chicken broth.
  7. Secure the lid and set the Instant Pot to pressure cook on high for 8 minutes.
  8. Once cooking is complete, allow natural pressure release for 5 minutes, then quick release any remaining pressure.
  9. Open the lid carefully and check that chicken is cooked through and vegetables are tender.
  10. Adjust seasoning to taste and serve hot.

Notes

  • Feel free to customize the vegetables based on what's available. For richer flavor, use chicken thighs. To prevent overcooking delicate vegetables like broccoli or cauliflower, add them after pressure cooking and sauté briefly. Leftovers store well in the refrigerator for up to 3 days.