Instant Pot Boneless Chicken Breast And Vegetables Recipe
Description
This Instant Pot Boneless Chicken Breast and Vegetables Recipe is a delicious, healthy, and simple meal you can make in no time. It’s packed with lean protein, fresh vegetables and herbs, and perfectly cooked chicken that’s full of flavor. It’s a great meal for family dinners, weeknight meals, or meal prepping. It’s also a great way to use up leftovers and have a delicious meal in minutes.
This Instant Pot Chicken Breast and Vegetables Recipe is both easy and delicious. It can be made in less than 30 minutes and is full of flavor. The chicken is perfectly cooked, the vegetables are flavorful, and the herbs give it a fragrant aroma. Plus, the Instant Pot makes the chicken so tender it almost melts in your mouth. This is a must-try meal for anyone who loves quick and easy weeknight dinners.
Prep Time, Cook Time, and Equipment
Prep time: 10 minutes
Cook time: 12 minutes
Equipment: Instant Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 boneless, skinless chicken breasts, diced into cubes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1 cup diced onion
- 2 tablespoons fresh parsley, chopped
Instructions
1. Turn the Instant Pot to the “Sauté” setting and add the olive oil. When the oil is hot, add the garlic, oregano, basil, red pepper flakes, and black pepper and cook for 1 minute.
2. Add the chicken cubes and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
3. Add the chicken broth, carrots, celery, potatoes, and onion. Stir to combine.
4. Secure the lid on the Instant Pot and turn the valve to “Sealing”. Cook on High Pressure for 10 minutes.
5. When the cooking is finished, carefully turn the valve to “Venting” and quick release the pressure.
6. Open the lid and stir in the parsley. Serve hot.
Notes
If the vegetables are not cooked to your desired doneness, you can close the lid and cook on High Pressure for an additional 2-3 minutes.
Nutrition: Per Serving
Calories: 143
Fat: 5.5g
Carbohydrates: 8.5g
Protein: 15.5g
Recipe Tips
- Try adding other vegetables to this dish, such as bell peppers, zucchini, or mushrooms.
- If you don’t have fresh herbs, you can substitute with dried herbs.
- If you don’t have an Instant Pot, you can make this recipe with a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
- You can also double the recipe and freeze leftovers for an easy meal later. To freeze, let the dish cool completely before transferring to an airtight container or freezer bag. When ready to eat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
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