Instant Pot Homestyle Chicken & Veggies – Comfort in a Pot!
Introduction
When you crave a meal that’s hearty, nourishing, and ready in a fraction of the time of traditional stove-top cooking, Instant Pot Homestyle Chicken & Veggies delivers. This recipe brings all the coziness of classic chicken dinners, but with the modern magic of pressure cooking—meaning you get fork-tender chicken and perfectly cooked vegetables with minimal effort. Whether it’s a busy weeknight or you need to feed a crowd, this dish is satisfying, simple, and loaded with flavor.
What Makes Instant Pot Homestyle Chicken & Veggies Irresistible?
Homestyle chicken and veggies combine wholesome, simple ingredients that never fail to please. The chicken stays juicy, the vegetables keep their natural sweetness, and fresh herbs tie everything together. The Instant Pot shines in this recipe, infusing each ingredient with savory goodness in under an hour. The result? A one-pot comfort classic, perfect for family table or prepping easy lunches.
Prepping Ingredients for Maximum Flavor
Start by gathering fresh, colorful vegetables. For a consistent dice and to save time, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes quick work of carrots, celery, and potatoes. Using chicken thighs adds succulence, but breasts can also be used for a leaner option. Don’t skip the garlic and aromatic herbs—these form the backbone of that comforting flavor that defines this dish.
The Secret to Tender Chicken and Perfect Veggies in the Instant Pot
A quality pressure cooker, like the Instant Pot Duo 7-in-1 Electric Pressure Cooker, seals in moisture and flavor while ensuring even cooking. Sear the chicken briefly for a golden crust, then layer in your veggies and broth. Lock on the lid, set it, and let the Instant Pot do the heavy lifting—no need to watch the stove or stir!
Once cooking is finished, a quick release of pressure means dinner is moments away. If you like, shred the chicken easily using a Chicken Shredder Tool Twist for Kitchen for rustic pulled chicken, or leave pieces whole for a classic presentation.
Serving and Storing Your Homestyle Chicken & Veggies
Ladle generous helpings into bowls and garnish with extra chopped parsley or a sprinkle of paprika for color. Serve with crusty bread to soak up the savory broth. For easy meal prep and storage, portion leftovers into Rubbermaid Brilliance Food Storage Containers—the meal reheats beautifully for lunches or midweek dinners.
Clean-up is a breeze with just one pot, and you can prep veggies in advance for faster assembly. If you’re dining al fresco or sharing at a potluck, layout a Pureegg Plastic Table Cloth Disposable for quick, stylish, and fuss-free clean-up.
Nutritional Information and Serving Size
This recipe yields about 6 hearty servings. Each serving provides approximately 300–350 calories, rich protein, and ample fiber thanks to a generous helping of vegetables, making for a meal that’s both filling and wholesome.
Instant Pot Homestyle Chicken & Veggies
With tender chicken, vibrant vegetables, and a deeply flavored broth, this dish captures the essence of homecooked comfort—fast! The Instant Pot makes it weekday-friendly while ensuring old-fashioned flavors never get lost.
Ingredients
2 lbs bone-in, skinless chicken thighs (about 6 pieces)
2 tbsp olive oil
3 large carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
3 medium Yukon gold potatoes, chopped
4 garlic cloves, minced
1 cup low-sodium chicken broth
1 tsp dried thyme
1 tsp dried parsley (plus more for garnish)
1/2 tsp black pepper
1 tsp salt (adjust to taste)
1 cup frozen green peas
Juice of 1/2 lemon
Instructions
- Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker to ‘Sauté’. Add olive oil and sear chicken thighs (2-3 minutes per side) until lightly browned. Remove and set aside.
- Add onions, carrots, and celery to the pot and sauté for 3-4 minutes, allowing them to soften slightly and release flavor. Use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to ensure uniform pieces for even cooking.
- Add garlic and sauté for another 30 seconds, then stir in potatoes and the dried herbs.
- Pour in chicken broth, scraping up any browned bits. Layer the chicken thighs on top of the veggies. Season with salt and pepper.
- Secure the lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes.
- Once the timer beeps, carefully do a quick release. Remove chicken to shred (using a Chicken Shredder Tool Twist for Kitchen) or leave pieces whole as desired.
- Stir in peas and lemon juice. Let sit on ‘Keep Warm’ for 5 minutes so peas heat through.
- Garnish with fresh parsley and serve hot. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 3 days.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 25 minutes (includes pressurizing time)
Total Time: 40 minutes
Enjoy the cozy flavors of homestyle chicken and veggies with ease—all the nostalgia, none of the fuss!