Instant Pot Chicken Vegetable Recipes
Description
This Instant Pot Chicken Vegetable Recipes is a flavorful and healthy meal that will definitely keep your family happy. The chicken is cooked together with fresh vegetables, making it a complete one-pot meal. The result is a savory and satisfying meal that is perfect for weeknight dinners. This dish is easy to make and can be served with a variety of side dishes. The Instant Pot pressure cooker makes cooking this dish even easier and quicker, so you can have a delicious, home-cooked meal on the table in no time.
Prep Time
This Instant Pot Chicken Vegetable Recipes takes only 10 minutes of preparation time. You will need to gather the ingredients and chop the vegetables before you begin cooking. This is a great meal to make ahead of time, so all the ingredients are already prepped and ready to go when you’re ready to cook.
Cook Time
Cooking the Instant Pot Chicken Vegetable Recipes in the Instant Pot pressure cooker only takes about 20 minutes. This is a very quick cooking time, perfect for a busy weeknight. The Instant Pot pressure cooker locks in the flavor and makes sure that the chicken and vegetables are cooked to perfection.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup sliced mushrooms
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan cheese
Instructions
1. Set the Instant Pot to the “Sauté” setting. Add the olive oil and heat until shimmering. Add the chicken cubes and cook until lightly browned on all sides, about 5 minutes. Add the onion, garlic, bell pepper, and mushrooms and cook until the vegetables are softened, about 3 minutes.
2. Add the Italian seasoning, paprika, salt, and pepper and stir to coat the chicken and vegetables. Pour in the chicken broth and stir to combine. Cover and seal the Instant Pot. Set the Instant Pot to “Manual” setting and cook at high pressure for 10 minutes.
3. When the cooking time is finished, do a quick release of the pressure. Open the lid and stir in the frozen peas and Parmesan cheese. Cover and let the dish sit for a few minutes before serving.
Equipment
You will need an Instant Pot pressure cooker to make this Instant Pot Chicken Vegetable Recipes. You may also need a cutting board, knife, and measuring spoons.
Notes
This Instant Pot Chicken Vegetable Recipes is a great way to use up extra vegetables in your fridge. Feel free to substitute any of the vegetables listed for other vegetables, such as carrots, zucchini, or squash. You can also add more spices or herbs, such as oregano or thyme, to suit your tastes.
Nutrition: Per Serving
Calories: 218, Fat: 8g, Carbohydrates: 11g, Protein: 24g, Sodium: 535mg, Fiber: 2g
Recipe Tips
If you want to make this Instant Pot Chicken Vegetable Recipes even healthier, try using a low-sodium chicken broth. You can also swap out the Parmesan cheese for a vegan cheese alternative, such as nutritional yeast. For an extra boost of protein, try adding a can of chickpeas or white beans to the dish.
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. This dish can also be frozen in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and then heat in the microwave or on the stovetop.
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