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Instant Pot Homestyle Chicken & Veggies: Easy Weeknight Dinner

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 350
A quick and hearty dinner featuring tender chicken and colorful vegetables cooked effortlessly in the Instant Pot.

Ingredients

protein

  • 1.5 lbs boneless, skinless chicken breasts

vegetables

  • 2 cups mixed vegetables (carrots, peas, and corn)
  • 1 cup chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions 

  • Set Instant Pot to sauté and add olive oil.
  • Sauté onion and garlic for 2-3 minutes.
  • Season chicken with salt, pepper, thyme, and rosemary; add to the pot.
  • Pour in broth, add vegetables, close lid, and cook on high pressure for 10 minutes.
  • Quick release pressure; stir in cornstarch if desired and simmer until thickened.

Notes

For a richer flavor, use homemade chicken broth and fresh herbs.
Calories: 350kcal
Cost: $15
Course: Dinner
Cuisine: American
Keyword: chicken, instant pot, vegetables

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 40g | Fat: 8g | Sodium: 600mg