Instant Pot Chicken and Vegetables

Are you fed up with complicated recipes? Do you want to make your cooking more comprehensible? Then finally, you have come to the right spot. Instant pot chicken and vegetables is the delicious recipe you’ve been waiting for!!

The recipe your guests should taste and have a tasty main meal to eat for lunch or dinner in less than 20 minutes total!

Why This Recipe works

Instant pot chicken and vegetables, a one-pot dinner that is super family-oriented, delicious in taste, and is so simple to cook by using your instant pot or pressure cooker.

Instant Pot Chicken and vegetables are cherished all those things you love most and flavors that perfectly accompany each other; Chicken, cheese, bacon, and ranch! This chicken pasta recipe is seriously dynamite. You will love it and want to make it again and again.

Recipe Video

Recipe Ingredients

Chicken Breast – Choose a skinless and boneless chicken. Breasts and Thighs are equally effective; However, thighs are more affluent in proteins than breasts. Here in this recipe, I have used chicken breast due to its caloric value.

Onion – Onion and other vegetables are cooked in the instant pot alongside the chicken. The temperature at which chicken is cooked is approximately the same for the onions and other veggies. Use about ½ of the onion in this recipe and make it even more toothsome.

Cauliflower – Pick out a fresh, medium-sized cauliflower for its nutty flavor and crumbly texture. Avoid cauliflower having tiny brown spots on the florets because these are the signs of the aging process.

Brocolli – Plump for fresh broccoli with dark green or purple, not yellow florets. It is better to go with broccoli florets. However, the leaves and stems are also recommendable due to their fibrous value.

Tomato- flourishes incredible taste to the Instant pot chicken and vegetables. I use canned tomato, which you probably already have in your pantry. In case if you are out of tomatoes, you can replace them by using tamarind paste.

Carrot – Opt for some red and fresh carrots and make them shred so that the chicken’s cooking time coincides with these carrots. These fresh carrots are very nutrient-dense and sum up more nutritional value to the recipe.

Cream- This is the critical ingredient that creates the creamy impression of this recipe! You can also use cream cheese tubs as an alternative to get the best taste and texture.

Mozzarella cheese- a dense source of high-quality protein that gives buttery flavor and creamy touch to this recipe. Parmesan can be used as a constitute for Mozzarella cheese.

How to make

First, gather all your ingredients.

Take about ½ onion and shred it into small pieces with the help of a knife.

Remove all of the cauliflower florets by cutting them away from the core. Now cut the florets into all pieces asked for in the recipe.

Next, Take the Broccoli and trim it down to bite-sized pieces.

Now take a carrot peel it and cut it into small pieces with a knife.

Using a large serrated knife, slice off the top of the tomato. Then cut the tomato into thin slices.

Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles and chop it into small pieces.

Now take your instant pot and set it on sautee mode for 10 minutes. Pour down one tbs olive oil and keep putting all the rest of the ingredients in a regular manner one by one; shredded onions, tomatoes, carrots, broccoli and cauliflower. Finally, stir it well.

Add Before adding more spices, try just adding a ½ teaspoon or a healthy three-fingered pinch of salt.

Next, add chopped chicken into the instant pot and make it mix with other ingredients.

Close the lid and pressure cook the recipe at a high temperature for about 2 minutes. Now use quick release and open the lip.

Pour cream of mushroom over the chicken.

Last, by not least, pour down 1 cup of Mozzarella cheese in the instant pot and stir it well.

Finally, your recipe is ready. Serve warm!!

Instant Pot Chicken Recipes

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Instant Pot Chicken Spaghetti

Instant Pot Chicken and rice

Instant Pot Chicken Tacos

Instant Pot Mongolian Chicken

Instant Pot Chicken Nuggets

  • Prepare your chicken by cutting it into small pieces.

  • Prepare vegetables. Peel your carrots.

  • Shred the carrots, tomatos, and onions into small pieces

  • Add all the vegetables and mix the ingredients in the instant pot.

  • Cover the pot and secure the lid and the cooking time to 5 minutes

  • Press “Cancel” and carefully allow a quick release.

  • Now add Cream and Mozella cheese to it.

  • Stir the ingredients mixture.

  • Transfer the chicken and vegetable recipe onto a platter.

  • Pour sauce over chicken breasts and serve with the garnishing of scallion.

Calories: 232kcal

  • This recipe is fantastic in its current form, there is no need to alter ingredients.
  • If you wish to substitute cauliflower with button mushrooms or broccoli. If you’re using mushrooms, make sure not to wash out them.
  • In case if you are serving this over rice, then start your rice first.

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