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Instant Pot Homestyle Chicken & Veggies

A quick and easy, comforting meal featuring juicy chicken and hearty vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Chicken thighs or breasts Thighs are juicier.
  • 2 cups Carrots, chopped Feel free to add green beans or celery.
  • 2 cups Potatoes, diced You can swap for sweet potatoes if desired.
  • 1 cup Onions, chopped
  • 1 cup Chicken broth Store-bought or homemade.
  • 3 cloves Garlic, minced
  • 1 tbsp Olive oil
  • 1 tsp Thyme, dried or fresh
  • 1 tsp Parsley, dried or fresh
  • to taste Salt & pepper
  • 1 tbsp Cornstarch (optional) Use to thicken sauce if desired.

Method
 

Preparation
  1. Turn on the Instant Pot’s sauté function and add olive oil.
  2. Brown the chicken in the pot for a few minutes, then remove.
  3. Add onions and garlic to the pot, cooking until golden.
  4. Return the chicken to the pot, layering carrots and potatoes on top.
  5. Season with salt, pepper, thyme, and parsley, then pour in the chicken broth.
  6. Lock the lid and set to manual mode on high pressure for 8-10 minutes for breasts, and 12 minutes for thighs.
  7. Allow the pot to naturally release pressure for a few minutes, then quick release the rest.
  8. Optionally whisk in cornstarch to thicken the sauce.

Notes

Layering the veggies on top ensures even cooking. Taste the broth before serving and adjust seasoning as needed. For firmer veggies, cook them for a couple of minutes after the chicken has been removed.