Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups mixed vegetables (carrots, broccoli florets, bell peppers, green beans)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth or stock
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Optional: fresh herbs for garnish (parsley, cilantro)
Instructions
- Season chicken pieces with salt, pepper, paprika, and thyme. Turn the Instant Pot to sauté, add olive oil, and brown chicken 3-4 minutes per side.
- Remove chicken and set aside. Sauté onions and garlic until fragrant, about 2 minutes. Add mixed vegetables, stirring for 2 minutes. Pour in chicken broth, scraping any browned bits.
- Return chicken to the pot, ensuring it’s submerged. Close the lid and cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release remaining steam.
- Open lid and check doneness. Serve chicken with vegetables, garnished with fresh herbs if desired.
Notes
- Use fresh vegetables for optimal texture and color.
- Adjust seasonings to taste, add lemon juice or hot sauce for extra flavor.
- Serve without grains for a low-carb option.
- Stir in Greek yogurt or coconut milk after cooking for a creamier dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 330 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 105 mg