Best Chicken And Vegetables Instant Pot Recipes To Try Today

There’s nothing quite like a hearty, home-cooked meal that comes together quickly and with minimal fuss. If you’ve been searching for the ultimate solution to weeknight dinners, chicken and vegetables in the Instant Pot might just be your new best friend.

This versatile cooking method locks in flavor, tenderizes meat perfectly, and cooks veggies to just the right texture — all in a fraction of the time it usually takes. Whether you’re a busy parent, a novice cook, or simply someone who loves a wholesome meal, these recipes promise convenience without sacrificing taste.

In this post, I’ll share the best Instant Pot chicken and vegetable recipes that you can whip up with simple ingredients. From classic herb-infused chicken to vibrant Mediterranean flavors, there’s something here for everyone.

Ready to transform your dinner routine? Let’s get cooking!

Why You’ll Love This Recipe

Instant Pot chicken and vegetable recipes are beloved for their efficiency and flavor. Using the Instant Pot not only saves you time but also enhances the taste and nutritional value of your meal.

The pressure cooking seals in juices and nutrients, making your chicken tender and your veggies perfectly cooked.

Plus, these recipes are incredibly flexible. You can customize the vegetables based on what’s in season or what you have on hand.

Whether you prefer spicy, savory, or herby flavors, the Instant Pot adapts effortlessly to your preferences. And cleanup?

Minimal! A true win for busy weeknights or meal prepping enthusiasts.

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 3 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli florets, or green beans)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth or stock
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp chili powder (optional for a mild kick)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional, for brightness)

Equipment

• Instant Pot or any electric pressure cooker
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or silicone spatula for stirring
• Serving dish or plates

Instructions

1. Prepare the ingredients: Rinse and chop the chicken into bite-sized pieces. Wash and cut your vegetables into uniform sizes to ensure even cooking. Dice the onion and mince the garlic.
2. Set your Instant Pot to sauté mode: Add olive oil and let it heat up. Once hot, add the onions and garlic, sautéing for about 2-3 minutes until fragrant and translucent.
3. Add the chicken pieces: Brown them lightly on all sides (about 4-5 minutes). This step adds flavor but can be skipped if you’re in a rush.
4. Season the chicken: Sprinkle in dried thyme, smoked paprika, salt, black pepper, and chili powder if using. Stir well to coat the chicken evenly with the spices.
5. Pour in the chicken broth: Scrape the bottom of the pot with a wooden spoon to deglaze and get all those flavorful bits off the bottom.
6. Add the mixed vegetables: Spread them evenly over the chicken. Do not stir after adding the veggies to avoid burning.
7. Seal the Instant Pot lid: Ensure the valve is set to sealing. Select the manual or pressure cook mode and set the timer for 8 minutes for chicken thighs or 6 minutes for breasts.
8. Once cooking is complete: Let the pressure release naturally for 5 minutes, then carefully release any remaining pressure manually.
9. Open the lid and stir gently: Add lemon juice if desired and garnish with fresh parsley.
10. Serve hot: Enjoy your perfectly cooked chicken and vegetables with your favorite side or on its own for a wholesome meal.

Tips & Variations

“For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.”

Feel free to swap out the vegetables based on what you have available. Sweet potatoes, mushrooms, or green peas work wonderfully in this dish.

If you want a creamier texture, add a splash of coconut milk or cream cheese after cooking and stir until combined.

For a spicy twist, increase the chili powder or add a dash of cayenne pepper. You can also experiment by adding Mediterranean flavors such as olives, sun-dried tomatoes, and oregano.

To make it a one-pot meal, add cooked rice or quinoa after pressure cooking and use the sauté function to warm through.

Nutrition Facts

Serving Suggestions

This Instant Pot chicken and vegetable dish pairs beautifully with a variety of sides. Consider serving it over fluffy mashed potatoes, creamy polenta, or even a bed of steamed brown rice for extra fiber.

A fresh green salad or crusty whole-grain bread also complements the meal perfectly, adding texture and freshness. For a Mediterranean flair, add a dollop of tzatziki or hummus on the side.

Conclusion

These Instant Pot chicken and vegetable recipes are a game-changer for anyone looking to prepare quick, nutritious, and flavorful meals. The pressure cooker does all the hard work while you enjoy tender chicken and perfectly cooked vegetables bursting with flavor.

The flexibility of ingredients and seasonings means you can tailor the dish to your taste preferences or dietary needs.

Whether you are cooking for your family, meal prepping for the week, or simply want a delicious dinner with minimal cleanup, this recipe has you covered. Don’t forget to explore other wholesome recipes like Chicken Veg Salad Recipe Easy and Healthy Meal Ideas or to expand your culinary horizons with some exciting vegetarian options like A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Chicken and Vegetables Instant Pot Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and healthy one-pot meal featuring tender chicken and fresh vegetables cooked quickly in the Instant Pot. Perfect for a nutritious weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1.5 lbs boneless, skinless chicken thighs, cut into chunks”, “2 cups baby carrots”, “1 cup broccoli florets”, “1 cup diced potatoes”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “1 cup low-sodium chicken broth”, “2 tbsp olive oil”, “1 tsp dried thyme”, “1 tsp paprika”, “Salt and pepper to taste”, “1 tbsp fresh parsley, chopped (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 mode and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until fragrant, about 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chicken pieces, paprika, thyme, salt, and pepper; saut\u00e9 until lightly browned.”}, {“@type”: “HowToStep”, “text”: “Add carrots, potatoes, broccoli, and chicken broth.”}, {“@type”: “HowToStep”, “text”: “Close lid and set valve to sealing; cook on high pressure for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Quick release pressure, open lid carefully.”}, {“@type”: “HowToStep”, “text”: “Stir and garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “35 g”, “fatContent”: “12 g”, “carbohydrateContent”: “20 g”}}