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Imagine this - I'm home after a long day, hungry but tired. What to do? I whip out my trusty Instant Pot and magic happens. Diced chicken, an array of veggies, and simple seasonings transform into a satisfying, hearty meal. This Instant Pot Chicken and Vegetables recipe is my secret weapon. It's quick, it's delicious, and best of all, cleanup's a breeze. Give it a spin, folks. You won't be disappointed.
Ingredients for Instant Pot Chicken and Vegetables
- Chicken breast: Lean protein source, adds flavor and texture to the dish, essential for a hearty and satisfying meal.
- Mixed vegetables: Provides essential vitamins and minerals, adds color and freshness, complements the chicken for a balanced and nutritious dish.
- Onion: Adds depth of flavor, sweetness when caramelized, and aroma to the dish, enhancing overall taste and complexity.
- Garlic: Infuses a rich, savory flavor, adds depth to the dish, complements the chicken and vegetables for a delicious taste.
- Chicken broth: Adds moisture and flavor, enhances the savory profile of the dish, creates a delicious base for the chicken and vegetables.
- Soy sauce: Adds umami richness, depth of flavor, and a touch of saltiness, enhances the overall taste of the dish.
- Olive oil: Provides a rich flavor, prevents sticking, and helps distribute heat evenly for cooking the chicken and vegetables.
Read more: Instant Pot Chicken Vegetable Soup Recipe
Essential Tools for Making This Recipe
- Instant Pot: Essential for pressure cooking the chicken and vegetables quickly while keeping them tender and flavorful.
- Knife: Needed for dicing the chicken breast, chopping the onion, and mincing the garlic for the recipe.
- Cutting board: Provides a stable surface for cutting and preparing the ingredients safely and efficiently.
- Measuring cup: Ensures accurate measurement of chicken broth, soy sauce, and other liquids for the perfect balance of flavors.
Instant Pot Chicken and Vegetables Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (carrots, broccoli, bell peppers)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp olive oil
- Salt and pepper to taste
Read more: Instant Pot Vegetable Stock Recipe Guide
Instructions:
- Set the Instant Pot to sauté mode and heat olive oil.
- Add diced chicken and cook until browned.
- Add onions and garlic, sauté for 2 minutes.
- Pour in chicken broth and soy sauce, then add mixed vegetables.
- Close the Instant Pot lid, set to high pressure for 5 minutes.
- Quick release the pressure, season with salt and pepper.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Vegetable Beef Soup Recipe
Tips for Making Instant Pot Chicken and Vegetables Ahead of Time
Make Ahead Instructions
- Cook the instant pot chicken and vegetables recipe as directed.
- Allow the dish to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the instant pot chicken and vegetables recipe as directed.
- Let it cool down to room temperature.
- Place in a freezer-safe container or bag, ensuring all air is removed.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of apple cider vinegar to this instant pot chicken and vegetables recipe can enhance the flavors and give the dish a subtle tangy kick.
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