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Instant Pot Chicken Breast With Vegetables Recipe

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Instant Pot Chicken Breast Recipe Perfect for LastMinute Meals
Instant Pot Chicken Breast Recipe Perfect for LastMinute Meals from healthyrecipes101.com

This delicious Instant Pot Chicken Breast with Vegetables recipe is the perfect meal for busy weeknights. With a few simple ingredients, you can have a nutritious and flavorful dinner ready in no time. The Instant Pot makes it easy to cook up this tasty dish with just one pot. The chicken is juicy and flavorful, and the vegetables are cooked to perfection. This recipe is sure to be a family favorite!

Description

This Instant Pot Chicken Breast with Vegetables recipe is an easy and delicious meal for busy weeknights. The one-pot meal is full of flavor and nutrition. The chicken is juicy and tender, and the vegetables are cooked to perfection. This meal is sure to be a hit with the whole family.

Prep Time

This recipe takes about 10 minutes of prep time and a few minutes to assemble the ingredients. All you need to do is chop the vegetables, season the chicken, and assemble the ingredients in the Instant Pot. Then you’re ready to cook!

Cook Time

This Instant Pot Chicken Breast with Vegetables recipe takes about 30 minutes to cook. The Instant Pot does all the work for you and cooks the meal quickly and conveniently. You’ll have a delicious meal ready in no time!

Ingredients

  • 4 chicken breasts
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bell pepper, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil

Instructions

  1. Season the chicken breasts with the garlic powder, onion powder, paprika, salt, and pepper. Set aside.
  2. In the Instant Pot, heat the olive oil on the sauté setting. Add the onion, carrots, and bell pepper. Sauté for 3-4 minutes, or until the vegetables are tender.
  3. Add the chicken broth and stir to combine. Place the chicken breasts on top of the vegetables. Close the lid and make sure the valve is set to sealing.
  4. Set the Instant Pot to High Pressure for 8 minutes. When the cooking time is finished, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining steam.
  5. Carefully open the lid and remove the chicken breasts. Serve with the vegetables.

Equipment

You will need an Instant Pot to make this recipe. You will also need a cutting board and knife to chop the vegetables, as well as measuring spoons and cups to measure out the ingredients.

Notes

If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply assemble the ingredients in the slow cooker and cook on low for 6-8 hours. You can also make this recipe in the oven. Preheat the oven to 350 degrees F and bake for 25-30 minutes or until the chicken is cooked through.

Nutrition: Per Serving

Calories: 315, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 99mg, Sodium: 466mg, Potassium: 641mg, Carbohydrates: 8g, Fiber: 2g, Sugar: 3g, Protein: 39g.

Recipe Tips

  • If you don’t have chicken broth, you can use water or vegetable broth instead.
  • You can use any type of vegetables you like in this recipe. Try adding mushrooms, zucchini, or squash.
  • If you like a little more spice, try adding some cayenne pepper or red pepper flakes to the seasoning mix.
  • This recipe is great served over rice, quinoa, or mashed potatoes.
  • You can also serve this dish with a side salad or steamed vegetables.

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