Easy recipe for 5-Step Instant Pot Homestyle Chicken & Veggies
Craving a quick dinner? Make our Instant Pot Homestyle Chicken & Veggies! A simple one-pot meal that's healthy & fast. Try this easy recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1.5-inch chunks
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 lb baby potatoes halved or quartered if large
- 2 large carrots peeled and sliced into 1-inch rounds
- 1.5 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 1 cup frozen green beans or peas
- 2 tbsp cornstarch for slurry
- 2 tbsp cold water for slurry
Instructions
- Step 1: Sauté the Chicken. Season the chicken chunks with salt and pepper. Set your Instant Pot to the 'Sauté' function on high. Add the olive oil. Once hot, add the chicken in a single layer (work in batches if necessary) and brown on all sides for 2-3 minutes per side. Remove the chicken from the pot and set it aside on a plate.
- Step 2: Sauté Aromatics. Add the chopped onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Step 3: Deglaze & Add Ingredients. Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. Press 'Cancel' to turn off the Sauté function. Stir in the dried thyme and rosemary. Add the halved potatoes and sliced carrots to the pot. Place the browned chicken on top of the vegetables.
- Step 4: Pressure Cook. Secure the lid on the Instant Pot and turn the steam release valve to the 'Sealing' position. Select 'Pressure Cook' (or 'Manual') and set the timer for 8 minutes on high pressure. When the cooking time is complete, perform a quick pressure release by carefully turning the valve to 'Venting'.
- Step 5: Thicken Sauce & Serve. Carefully open the lid. Remove the chicken and vegetables to a serving platter. Select the 'Sauté' function again. Stir the frozen green beans or peas into the liquid and let them cook for 1 minute. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly whisk the slurry into the bubbling liquid in the pot. Continue to stir until the sauce thickens, about 1-2 minutes. Pour the homestyle gravy over the chicken and vegetables and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes may soften slightly upon reheating.
Variations: Feel free to add other hearty vegetables like celery or mushrooms along with the onions. For a creamier sauce, stir in a splash of heavy cream at the very end after turning off the heat.
Pro Tip: Don't skip the step of browning the chicken! It adds a deep, rich flavor to the final dish that you won't get from just pressure cooking.
