Instant Pot Chicken Breast And Vegetables Recipe
Description
This Instant Pot Chicken Breast and Vegetables recipe is a hearty and delicious meal that is sure to satisfy family and friends alike. This one-pot meal includes a combination of lean protein, colorful vegetables, and flavorful herbs that come together to create a complete meal. The Instant Pot makes it easy to cook the chicken and vegetables in one pot, so there’s no need to dirty up multiple pots and pans. The combination of chicken and vegetables also makes this a great way to get in a good balance of nutrients. This recipe is also great for meal prepping, as it reheats wonderfully and can be stored in the refrigerator for up to 4 days.
Prep Time
This Instant Pot Chicken Breast and Vegetables recipe is a fairly quick and easy meal to prepare. The prep time for this recipe is about 10 minutes, and that includes gathering all of the ingredients, washing and chopping the vegetables, and measuring out the spices. The Instant Pot makes it easy to quickly cook the chicken and vegetables together in one pot, so the prep time is not too long.
Cook Time
The cook time for this Instant Pot Chicken Breast and Vegetables recipe is only 10 minutes. The Instant Pot is able to quickly cook the chicken and vegetables in one pot, so there’s no need to wait for the chicken to cook in one pot and the vegetables to cook in another. This makes this recipe a great choice for a quick weeknight meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 4 cups vegetables (such as carrots, onions, celery, and bell peppers)
- 1 tablespoon chopped fresh parsley
Instructions
1. Place the chicken breasts in the Instant Pot and season with garlic powder, onion powder, oregano, paprika, salt, and pepper. Add the olive oil and chicken broth.
2. Place the vegetables on top of the chicken. Do not stir.
3. Place the lid on the Instant Pot and set it to the “Manual” setting. Cook for 10 minutes.
4. When the cooking time is complete, carefully release the pressure. Open the lid and stir in the parsley.
5. Serve the chicken and vegetables with your favorite sides.
Equipment
The only equipment you will need for this recipe is an Instant Pot. The Instant Pot makes it easy to cook the chicken and vegetables quickly and in one pot, so there’s no need to dirty up multiple pots and pans.
Notes
This recipe is great for meal prepping, as it reheats wonderfully and can be stored in the refrigerator for up to 4 days. You can also use any combination of vegetables you like in this recipe. Feel free to add in any other vegetables you may have on hand.
Nutrition: Per Serving
Calories: 275, Fat: 7 g, Cholesterol: 66 mg, Sodium: 496 mg, Carbohydrates: 12 g, Protein: 29 g
Recipe Tips
If you’d like to make this recipe a little lighter, you can use skinless, boneless chicken thighs instead of chicken breasts. You can also use low-sodium chicken broth and reduce the amount of salt you use in the recipe. To make the recipe even heartier, you can add in some cooked quinoa or brown rice.
You can also add in other herbs and spices if you’d like. Some good options are Italian seasoning, thyme, cumin, or cayenne pepper. Adding in some diced tomatoes and/or sliced mushrooms would also be a delicious addition to this recipe.
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