Skip to content Skip to sidebar Skip to footer
Home / breast / chicken / instant / recipes / veggies

Instant Pot Chicken Breast And Veggies Recipes

Post a Comment

THE BEST INSTANT POT CHICKEN BREAST RECIPE {USING FRESH OR FROZEN CHICKEN}
THE BEST INSTANT POT CHICKEN BREAST RECIPE {USING FRESH OR FROZEN CHICKEN} from foodhunting03.blogspot.com

Description

This Instant Pot Chicken Breast and Veggies Recipes is a perfect meal for busy weeknights. This quick and easy one-pot meal is packed with flavor, and the whole family will love it! The tender and juicy chicken breasts are cooked with a mix of fresh vegetables and herbs for a delicious, nutritious dinner that’s ready in no time. Serve with rice, pasta, or potatoes for a complete meal.

Prep Time

This Instant Pot Chicken Breast and Veggies Recipes takes about 5 minutes to prep. The recipe calls for a mix of fresh vegetables, herbs, and spices, which you can customize to your taste. You’ll also need a few simple pantry staples, such as olive oil, chicken broth, and garlic.

Cook Time

This Instant Pot Chicken Breast and Veggies Recipes takes just 20 to 25 minutes to cook. The pressure cooker cooks the chicken and veggies quickly and evenly, so you get tender, juicy chicken and flavorful veggies in every bite. You can adjust the cooking time if you prefer your chicken cooked longer or shorter.

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/2 cup frozen peas

Instructions

1. Turn on the Instant Pot and select the “Sauté” setting. Once the pot is hot, add the olive oil. Add the chicken breasts and cook for about 3 minutes per side. Remove the chicken and set aside.

2. Add the onion and garlic to the pot and cook for about 2 minutes. Add the carrots, bell pepper, chicken broth, thyme, oregano, and basil. Stir to combine.

3. Place the chicken back into the pot and season with salt and pepper. Secure the lid and select the “Manual” or “Pressure Cook” setting. Cook the chicken and veggies for 20 to 25 minutes.

4. Once the cooking time is up, carefully release the pressure and remove the lid. Add the frozen peas to the pot and stir to combine. Serve the chicken and veggies with rice, pasta, or potatoes.

Equipment

  • Instant Pot
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon

Notes

You can customize this Instant Pot Chicken Breast and Veggies Recipes to your taste. Feel free to use your favorite vegetables, such as mushrooms, zucchini, or squash. You can also swap out the herbs for your favorite seasonings. You can also use boneless, skinless chicken thighs instead of chicken breasts, if desired.

Nutrition: Per Serving

Calories: 300; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 85mg; Sodium: 310mg; Carbohydrates: 10g; Fiber: 3g; Sugar: 4g; Protein: 35g.

Recipe Tips

  • Cook the chicken breasts for a few minutes before adding the vegetables. This will help to get a golden-brown exterior on the chicken.
  • To make this a complete meal, serve the chicken and veggies with cooked rice, pasta, or potatoes.
  • This recipe is a great way to use up any leftover vegetables you have in your fridge.
  • To make it a heartier meal, add a can of drained beans or chickpeas.
  • This recipe can easily be doubled or tripled to serve a crowd.
  • To make this recipe gluten-free, use a gluten-free chicken broth.

Post a Comment for "Instant Pot Chicken Breast And Veggies Recipes"