Instant Pot Chicken and Vegetables is a quick way to get a hearty, healthy dinner on the table fast! Juicy herb-seasoned chicken thighs are cooked in broth with nourishing, fresh veggies.
I guarantee this one-pot wonder will satisfy the most demanding appetites! Serve with a tossed salad and a side of garlic bread for a hearty and delicious meal.
Can You Cook Chicken From Frozen In An Instant Pot
One of the best reasons to keep an Instant Pot in your kitchen arsenal is that pressure cooking is both a convenient and safe way to take meat and poultry straight from the freezer to the table in well under an hour.
There are a couple of ways to prepare chicken from frozen. You can skip the searing step and add a couple of minutes to the cooking time. Or, pre-thaw like this:
- At the bottom of the Instant Pot, place chicken thighs on a trivet and add a cup of water.
- Set to high for one minute.
- Quick-release, discard the water and proceed with the recipe immediately.
How To Cook Instant Pot Chicken
Home-cooked comfort doesn’t get much easier than this! This recipe is as easy as 1, 2, 3!
- Sear chicken in the Instant Pot.
- Add trivet and layer veggies on the bottom, top with chicken.
- Cover and cook for the allotted time.
To Get Crispy Skin
This chicken is browned before cooking which adds flavor. Once it pressure cooks, the skin isn’t crispy so I place it on a foil lined pan and broil it to get it nice and crispy. (While it’s broiling, this is a great time to make a gravy out of the juices if you’d like).
Variations
- Meat: Chicken thighs and drumsticks provide the most flavor, but you can substitute breasts if you prefer. White or dark meat turkey is another option. Chicken breasts are leaner and can dry out (they also vary in size) so be sure not to overcook them.
- Seasonings: Swap out seasonings for your favorites or what you have on hand. Or, spice things up with fajita seasoning.
What to Serve with Instant Pot Chicken?
This is a full meal in one pot. Serve with a side cheesy biscuits or pull-apart bread drizzled with garlic butter.
For a touch of green on the side, consider making a peppery arugula salad drizzled with balsamic vinaigrette.
Leftovers?
Leftovers will keep in the fridge, tightly covered for four days, or in the freezer for up to four months. Use your Instant Pot or microwave to reheat frozen or refrigerated leftovers.
Thanks to Instant Pot chicken, it’s easy to make low-fat and healthy fast food at home!
Delicious Instant Pot Recipes
- Instant Pot Ham & Bean Soup – no soaking required!!
- Instant Pot Spaghetti – classic comfort food!
- Instant Pot Pork Tenderloin – 30 min meal
- Instant Pot Chicken and Rice – ultimate comfort food!
- Instant Pot Chili – great for a crowd
- Instant Pot Whole Chicken – simple & easy
Instant Pot Chicken and Vegetables
Equipment
Ingredients
- 2 pounds bone in chicken thighs, drumsticks, breasts
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 ½ pounds baby potatoes
- ½ red onion cut into pieces
- 2 carrots cut into large pieces
- 8 mushrooms halved
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Turn a 6QT Instant Pot to saute. Season chicken skin with salt & pepper.
- Add olive oil to the Instant Pot and brown chicken on both sides, about 5 minutes per side or until browned. This may need to be done in a few batches.
- Pour broth into the bottom of the Instant Pot and scrape up any brown bits in the bottom to avoid the burn notice. Add the trivet to the bottom.
- Toss vegetables with 2 teaspoons olive oil, Italian seasoning and garlic powder. Place in the bottom of the Instant Pot.
- Place chicken on top of the vegetables.
- Set instant pot to high pressure and cook for 13 minutes. Natural release 5 minutes and quick release pressure any remaining pressure.
- Sprinkle with parmesan cheese and serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
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Is there a video of this? Also, I only have boneless chicken thighs, would that mess up the cooking time. And can I use other vegetables? Thanks! I can’t wait to make this.
Hi Celeste, I don’t have a video of this recipe at this time. Chicken thighs with no bone will slightly reduce the cooking time. I would reduce the cooking time by 2 minutes, but be sure that the chicken cooks to 165 F. You can swap the vegetables to your preference. I like to use heartier ones, like root vegetables such as carrots, that will hold up with the amount of cook time. I hope this helps!
Is there a way to do this with a whole chicken?
Hi Heather, we have this delicious Instant Pot Whole Chicken recipe that you could follow. Hope you enjoy it!
Can you convert this recipe for stovetop or oven bake please.
Hi Randy, we don’t have this exact recipe for the stovetop or oven but we do have this similar roast chicken and vegetables recipe or a slight variation with this Balsamic Roast Chicken recipe.
Hi! I halved this recipe in my 3qt Instant Pot, and it was delicious! The veggies were a bit overcooked, any suggestions? Thanks!
Sorry to hear that Mollie, maybe try cutting them into larger pieces next time.
Can anyone tell me what “Natural release 5 minutes and quick release pressure any remaining pressure.” means? do I wait for 5 mins after the food stopped cooking and it’s on the “keep warm cycle?” and then release the pressure myself? Thank you. I’m new to crockpot.
Yes, that’s exactly correct Lena, once the time is up, leave the Instant Pot to rest for 5 minutes. After the 5 minutes, release the remaining pressure. You can find info on Instant Pot release here.
It’s yummy recipe
I haven’t tried but it seems yummy
Looks yummy! I’m making tonight but with boneless skinless thighs. And I’m at 7300 feet. Change time?? I usually increase 20%. But no bones.
I haven’t tried this recipe at a high elevation, so can’t say for sure. I’d suggest starting out with the time listed, and check that the internal temperature of the chicken has reached 165F after cooking. If not, you could bring back to pressure for about 2 minutes, or if very close, just close the lid and let it rest for about 5 minutes. Let us know how it goes!
Made this for dinner following the thawing instructions and the recipe exactly. Excellent! Husband loved it!
I’m so glad you loved it, this is a favorite cool weather recipe for us too!
bland.
Feel free to add additional seasoning to suit your personal taste.
Came out delicious! The chicken skin burnt when searing and stuck to the bottom… but we salvaged them at the end.
I don’t understand what the trivet is for if you put the veggies at the bottom of the pot and the chicken on top of the veggies.
The trivet holds the veggies up so they aren’t in the liquid.
What would be your recommendation for this recipe for an 8qt IP with the Ingredients?
Hi Chastity, we have only tested this recipe in a 6qt Instant Pot so I am not sure of exactly what should be altered for an 8qt pot. The only thing you should need to adjust is the amount of liquid required to properly pressurize your Instant Pot though. It may also take longer to come to pressure but once pressurized it should take the same cook time. I would try adding about a cup of broth but it may require some additional adjusting from there.
I’m wanting to make this dish but I have a 10qt insta pot. Can you give me a little help with what I need to change if anything.
Hi Jean, we have only tested this recipe in a 6qt Instant Pot so it may take some trial and error to get perfect. But the only thing you should need to adjust is the amount of liquid adding to this recipe. It may also take longer to come to pressure but once pressurized it should take the same cook time. I would try adding about a cup of broth but it may require some adjusting from there.
Hi Holly thank you ❤for given us a great app and the recipes.Thank you for the e-book planer for savings you give me,for me I’m sorry i live on a fix income from social security,so to purchase much.AGAIN THANK you ❤very much.I love your app
Thank you so much Christian, I’m so happy you’ve enjoyed the recipes! Happy Cooking!
Hi, looks amazing, but concerned that 1/2 cup of broth isn’t enough. Could I use 1 cup without changing it too much?
We have only made this recipe as listed Joanna, and 1/2 cup of liquid was perfect for our 6 QT Instant Pot. If you do try it with additional liquid let us know how it turns out!
So I used 3/4 cup but found out there was plenty of liquid at the end. First time having the instant pot full. It was amazing and will definitely make again and again. Thanks for this recipe.
So happy to hear it worked for you Joanna! Thanks for sharing.
Can I put this in a crock pot to?
Hi Justine, we haven’t tried this recipe in the crockpot but I think it would work great!
Can I make this meal on stove ?
Hi Connie, you definitely could. Roasted potatoes and carrots will take longer in the oven so I would start those first then add in the chicken thighs. Enjoy!