Instant Pot Chicken and Vegetables

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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.

Instant Pot Chicken and Vegetables on a white plate

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.

Ingredients for Instant Pot Chicken and Vegetables in a glass bowl and an instant pot

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!

  1. Sear chicken in the Instant Pot.
  2. Add trivet and layer veggies on the bottom, top with chicken.
  3. 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).

White plate with Instant Pot Chicken and Vegetables

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 Chicken and Vegetables on a white plate
4.84 from 18 votes
Review Recipe

Instant Pot Chicken and Vegetables

Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 6 servings
Author Holly Nilsson
Juicy herb-seasoned chicken thighs are cooked in broth with nourishing, fresh veggies.

Equipment

Ingredients

  • 2 pounds meaty chicken pieces with bone 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

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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.

Recipe Notes

Optional: After releasing pressure, broil the chicken for 2-3 minutes to crisp skin.

Nutrition Information

Calories: 480, Carbohydrates: 24g, Protein: 28g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 148mg, Sodium: 211mg, Potassium: 966mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3515IU, Vitamin C: 26mg, Calcium: 40mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword instant pot chicken
Course Chicken, Dinner, Main Course
Cuisine American
Instant Pot Chicken and Vegetables on a white plate garnished with parsley
Instant Pot Chicken and Vegetables on a serving plate with a title
Instant Pot Chicken And Vegetables with writing
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. Hi! I halved this recipe in my 3qt Instant Pot, and it was delicious! The veggies were a bit overcooked, any suggestions? Thanks!

  2. 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.

  3. 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.

    1. 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!

  4. Came out delicious! The chicken skin burnt when searing and stuck to the bottom… but we salvaged them at the end.5 stars

  5. 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.

    1. 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.

  6. 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.

    1. 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.

  7. 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

    1. Thank you so much Christian, I’m so happy you’ve enjoyed the recipes! Happy Cooking!

  8. Hi, looks amazing, but concerned that 1/2 cup of broth isn’t enough. Could I use 1 cup without changing it too much?

    1. 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!

      1. 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.5 stars

    1. Hi Justine, we haven’t tried this recipe in the crockpot but I think it would work great!