Instant Pot Homestyle Chicken and Vegetables–well seasoned chicken, green beans, red potatoes and carrots are all cooked together quickly in your electric pressure cooker. A true one pot meal that is family friendly, tastes amazing and is so easy to put together.
Get the recipe for SLOW COOKER homestyle chicken and vegetables here
Instant Pot Homestyle Chicken and Vegetables
I’ve made this two times in the last few days for dinner because it’s just so easy and so tasty. My son exclaimed that I need to make these cooked carrots more often. I appreciate this one pot meal so much because it has the protein (chicken), starch (red potatoes) and vegetables (beans and carrots) all together in one dish. The seasoning is so tasty too. This is my new favorite go-to healthy weeknight dinner recipe. I love it!
A few notes about the ingredients:
Chicken–you can use cut up thawed chicken breasts or cut up thawed boneless, skinless chicken thighs for this recipe. The thighs add more flavor and fat than the breasts. Bone-in chicken won’t cook at the same rate as the vegetables so I would avoid that.
Carrots–the carrots get to the point of being mashable in the 5 minutes of pressure cooking time. If you prefer your carrots a little less soft then I would put in the thicker baby carrots or peel whole carrots and throw them in without cutting them up.
Green Beans–my favorite part of this meal is the fresh green beans. Don’t use canned, they would just get way too mushy.
Potatoes–I used halved red potatoes and they were soft but not mushy. The first time I made this recipe I quartered the potatoes and they got a little too soft for my liking. I bet yellow potatoes would also work well with this recipe. If you want to use russet potatoes I’d cut them up into cubes so that they cook the same rate as everything else.
More healthy recipes you’ll love…
Slow Cooker/Instant Pot Fish Tacos
Instant Pot or Slow Cooker Santa Fe Beans and Rice
Slow Cooker or Instant Pot Chicken and Barley Soup
Slow Cooker Ground Turkey Minestrone Soup
What Pressure Cooker Did You Use?
To make Instant Pot homestyle chicken and vegetables I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Homestyle Chicken and Vegetables
- Prep Time: 15 minutes
- Cook Time: 5 minutes plus 5 minute NPR
- Total Time: 50 minute
- Yield: 4 large servings 1x
Description
Well seasoned chicken, green beans, red potatoes and carrots are all cooked together quickly in your electric pressure cooker. A true one pot meal that is family friendly, tastes amazing and is so easy to put together.
Ingredients
- 1/2 cup water
- 1 3/4 lbs uncooked thawed boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1/2 pound baby carrots (the thicker kind) or whole peeled carrots
- 1 lb fresh green beans
- 1 1/2 lbs red potatoes
- 1 tsp kosher salt
- 1 tsp crushed rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 Tbsp olive oil
Instructions
- Add water to the Instant Pot.
- Prepare your chicken by cutting off excess fat and then cutting the chicken into bite size pieces. Add the chicken to the pot.
- Prepare your vegetables. Peel your carrots. Wash your green beans and trim off the ends. Cut them in half. Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the pot.
- Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings.
- Cover the pot and secure the lid. Set valve to sealing. Set the manual/pressure cook time to 5 minutes. When the pot beeps indicating that the time is up let the pot sit there for 5-10 minutes and then perform a quick release by moving the valve to venting.
- Open the pot and scoop the chicken and veggies onto serving plates. Eat and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
I used a digital scale* to measure my chicken and vegetables.
Chicken–you can use cut up thawed chicken breasts or cut up thawed boneless, skinless chicken thighs for this recipe. The thighs add more flavor and fat than the breasts. Bone-in chicken won’t cook at the same rate as the vegetables so I would avoid that.
Carrots–the carrots get to the point of being mashable in the 5 minutes of pressure cooking time. If you prefer your carrots a little less soft then I would put in the thicker baby carrots or peel whole carrots and throw them in without cutting them up.
Green Beans–my favorite part of this meal is the fresh green beans. Don’t use canned, they would just get way too mushy.
Potatoes–I used halved red potatoes and they were soft but not mushy. The first time I made this recipe I quartered the potatoes and they got a little too soft for my liking. I bet yellow potatoes would also work well with this recipe. If you want to use russet potatoes I’d cut them up into cubes in order that they cook the same rate as everything else.
- Category: Chicken
- Method: Instant Pot
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 467
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 12 g
- Carbohydrates: 41 g
- Protein: 45 g
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
hi! I’m trying out this recipe right now but confused on setting the cook time. I have a manual and a pressure button. The recipe says hit manual/pressure button and set time to 5 minutes. So I can hit the manual or pressure button then set the timer? When I hit manual it sets it to 30.
You can use the – button to lower the amount of time. You may want to check your manual. Or go to youtube for your particular model to help you figure out the basics.
Healthy, easy and tasty. Made a gravy with remaining liquid and serve with dinner rolls – yum. Thanks for the simple recipe.
★★★★★
Love the gravy idea!
So I made this tonight! I used a 8 qt instant pot so I did 1 cup water. My tweaks were half the rosemary, added Italian spices & a splash of Olive Garden dressing. I also added a can of corn. This was so delicious! Thanks for the recipe.
★★★★★
I love that olive garden dressing. I bet that added good flavor!
Hi! This sounds delicious! I only have a 3 quart, so I was planning on cutting the recipe in half. How would I adjust the cook time? Do I even need to do that? I’m still very new to the Instant Pot world.
you keep the same cooking time when halving the recipe. Here is an article that may help you: https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Hi, wondering if anyone has tried this with frozen chicken breast??
Another commenter said, “Thanks for the recipe! I think of this as a healthy version of a pot roast! I always have frozen chicken so if anyone is curious this is how I changed it a bit to stay my lazy self!
1 3/4 frozen boneless chicken thighs
1 cup chicken broth
All spices from recipe
Put it in the IP (I have an 8qt one) for 15 min on manual/high. Right when ended, quick release.
I added all the veggies and added half an onion I wanted to finish up.
5 min in IP manual/high. 5 min natural release and then quick release.
YUM!! Will be adding to the meal rotation FOR SURE!”
Instead of water, used low sodium chicken broth with a few shakes of worcestershire sauce. Added an onion, minced garlic and fresh mushrooms. Used less rosemary (about 1/4 tsp.) and added 1 tsp. of Italian seasoning. Used only 1 T. of olive oil and added 1 T. of balsamic vinegar. It was very good.
★★★★★
Sounds like a great version!
How would I make this with chicken breast, fresh squash, fresh zucchini, onions, green beans and garlic in my instant pot?
The squash and zucchini will get way too overdone. However you can add the chicken, green beans and garlic into the pot and pressure cook as stated in the recipe. Then you can open the pot stir in the squash and zucchini slices. Put the lid back on. Keep the pot on warm for about 10-15 minutes and the hot food will “cook” the zucchini and squash. That’s how I would do it!
This is an easy and fast recipe. I used chicken broth. Has others have mentioned there was a lot of liquid. I took the food out with a straining spoon, put the instant pot on sauté and added 2 tablespoons of corn starch and a touch of cream. It was soooo good on top. I think it would have been a bit dry without some gravy. Will definitely make this again. Thanks!
★★★★
I love the idea of adding the cream and cornstarch. Thanks for sharing that tip!
I do add chicken broth. I add a bit twist by sautéing cumin seeds & a small cinnamon stick. Then adding a 1 tomato ..rest all same. This is fantastic recipe & super healthy..
★★★★★
I LOVE this recipe, and also substitute the chicken for a smoked sausage and omit the pepper when I do so …
★★★★★
Love that idea! Thanks Deborah!
I LOVE this recipe and make it regularly. I am hoping to do it with a whole chicken this week. Would this work? Should I pressure cook the chicken on its own first, release, and then add in the vegetables and finish as the recipe says?
It was much cheaper to buy a whole chicken so that’s what I have. If you think this will work, please let me know what you would do!!
★★★★★
Yes cook the whole chicken about 5-6 minutes per pound then add in the veggies for 3-4 minutes.
Hi there. I’m brand new to this Instant Pot world, and I must say, I find it confusing! I can find no cut-and-dried, easy-to-understand guide anywhere for how long to cook what, and how. Do you do minutes per pound for meats and chicken, or just wing it? And do you do more or less based on frozen or fresh? And in this recipe, you say to put everything in the pot and cook together, but then to one question you replied to cook the chicken first, and then put in the veggies . . . how does a person figure this out?! Any advice you have would be much appreciated!
Here is a cooking times sheet that may help you a bit: https://www.365daysofcrockpot.com/instant-pot-cooking-times/
I would just start with easy beginner recipes and get a feeling for how it works: https://www.365daysofcrockpot.com/10-instant-pot-recipes-beginners/
Thank you. That first link won’t load, but the second one will. I’ll check those out.
I would love to make tonight! Wondering if chicken broth and a little lemon juice would be good? Maybe a dash of Italian seasoning? Trying to get a simple garlic lemon chicken out of this for the picky fiancé. Thanks in advance!
yes to all those ideas! sounds so great.
I made this tonight and it was outstanding. If I wanted to substitute some kind of red meat for the chicken, maybe an eye roast, would the cook time be the same? Thank you.
I bet it would be similar especially if you cut it up into small bite size pieces.
I’ve been eating lentils and sweet potatoes for quite some time as I love this dish, but I needed something different. I came across your recipe recently, and decided to try it out yesterday. It was excellent!
I’m a big fan of all the main ingredients, so it felt like a no-brainer. I went to town with the seasonings, especially with the garlic one. It’s not like I had anyone to kiss after dinner anyway!
I did have a “oh crap” moment though. I added more chicken breast and veggies that the recipe called for making my Instant Pot almost full so when I read the “Use a large spoon to toss everything together and to distribute the seasonings” part, well, oh crap indeed. I should have just closed the lid, and shake it just like how my elementary school teacher shook me whenever I was asleep.
All in all, great recipe, great macros, and will definitely do it again even though it feels more of a winter recipe, but hey, gotta be healthy during all seasons anyway!
Thanks for sharing this!
Quick question: If you were to add one more vegetable to the mix, which one would you choose?! I might be tempted to substitute sweet potatoes (normal and purple ones) for the potatoes because why not. Thoughts?!
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This recipe sounds delicious! I have read through all the comments and am going to be adding 2 tablespoons of balsamic vinegar and 2 tablespoons of worcestershire sauce. I will also use chicken stock and thicken that in the end to pour over everything. I will let you know how it come out. I have a 6 qt. Instant pot that I love.
I love those ideas Betty!
I was so excited t try this recipe that I forgot to read the comments first! It turned out great, but in the future, I will not cut the veggies too small especially the carrots and green beans because they got a little too soft. Potatoes were perfect and the chicken SO tender. I added 1/2 teaspoon of Italian Seasoning. It was delicious and I WILL MAKE IT AGAIN. Great time saving dinner idea.
★★★★★
Glad it all worked out and you liked it!
I added a 1/2 teaspoon of Italian Seasoning as well.
Eating this RIGHT NOW. I love the recipe, and I love that you gave tips of vegetables and how to cut it. I was able to make decisions based on my preferences. THANK YOU. delicious.
★★★★★
Thanks April!!
I fixed this tonight. I had a chicken breast I had marinated in Italian dressing so I used that. I also used our favorite seasoning plus garlic pepper, onion pepper and some chopped up onion. Followed your suggested times. It was delicious. My husband loved it. Great recipe.
Yum your version sounds tremendous!
Could I add frozen broccoli instead of the green beans? Should I add the broccoli at the beginning if it is frozen? Also, thoughts on adding a jalapeno? We like to spice up our cooking. Again, add it at the beginning?
I’d add jalapeno at the beginning but broccoli would be really mushy if added at the beginning. I would steam it in the bag in the microwave and then throw it in the pot after the food has pressure cooked.
I made this for dinner tonight and it was a huge hit. I followed the recipe exactly. My husband couldn’t stop saying how delicious it was and I have to agree. Living in a very small house with just a window air conditioner, finding good instant pot recipes are a huge help at not heating up the whole house. I will definitely be trying more of your recipes! Thanks so much.
★★★★★
Yay! Thanks for being here Kathy 😊
Can I somehow use frozen vegetables?
Sure, I bet you could. I would put chicken in bottom of the pot. Then add veggies on top. Don’t mix. Add in seasonings. Cook for only 2 minutes. If using small pieces of chicken breast that should be enough time for them to cook. Then NPR for 5-10 minutes. Stir once lid is off.
This looks delicious! If I leave out the potatoes (our family doesn’t like them), should I adjust the amount of liquid or cooking time?
Nah, keep the same cooking time. And liquid should remain the same so it can come to pressure 😊
Do you have a crock pot version for this? I don’t have an instant pot and when I saw the name of the website I was excited for a new crockpot recipe lol. Thanks I’m advance!
Yes! here you are: https://www.365daysofcrockpot.com/slow-cooker-homestyle-chicken-and-vegetables/
I came across your page looking for Instant Pot Dump & Go meals & I’m so glad I did, I’ll be visiting often! We plan on making the chicken & veggies tonight. How would you suggest I substitute boneless tenders instead?
Keep the recipe the same! It will be perfect.
This was one of the first recipes I made in my pressure cooker over a year ago. Made it many times since. I also use chick broth instead of water. Am thinking of using dry onion soup mix instead of some of the spices tonight for a cwater or what do you think?
★★★★★
Yum sounds great to me!
I used chicken broth instead of water and added about two tablespoons of sriracha sauce for some heat and one of Worcester. It was not too much liquid. It was very good! Will do it again.
★★★★★
Yum that would add so much flavor!
I loved this! There was a bit more liquid than I would have liked but that was my fault. I cheated and used pre-diced chicken breast that I got on sale. Left the beans out because husband doesn’t like beans, so ours was just chicken, carrots and potatoes but it was amazing! Next time I might add some cauliflower and/or broccoli.
I doubled the seasonings because husband likes his flavour to be strong. Very happy, this will be a regular in our house.
★★★★★
Sounds so great Ash! Glad you liked it 🙂
This was recipe #3 in my instapot journey, made it last night. Everyone liked it and the kids had seconds but there were a few things I have to comment about. Perhaps the amount of water is too much? Mine came out almost soupy. Will the cooking effectiveness change if I cut the water in half or by a third? I had to change to a different bowl once I took the top off to avoid veggies getting mushy. I left it in about 8 min then the additional 10. I think I will cut back to 5 min in pressure cook and then the additional 10 to rest because everything was just a touch too soft. The seasoning was great! Will be trying some fresh herbs next time but nothing needed to be added or changed from your recipe, it was super tasty.
I added whole button mushrooms at the beginning of the recipe and when the top comes off after the extra 10, I threw in broccoli and put the top back on for about 5 minutes while the table was set. The broccoli came out perfectly steamed and crunchy and the mushrooms were perfectly cooked too!
Thank you for the great recipe recommendation. I have bookmarked your page and will be trying many other recipes. Instapot is changing how we do dinner at home and everyone is on board with the change! Not only that but how we clean up from dinner. I can wash dishes in a couple minutes since the pots, cooking utensils and pans are non existent in the pile!
★★★★
Hi Ivan, if you added mushrooms that might be why there was excess liquid. They release a lot of moisture. If you add mushrooms next time then cut down on the broth amount. I think that should solve it! Good work on getting on board with the Instant Pot! it’s the best 🙂
Do you use the Trivet?
No I didn’t for this recipe 🙂
Recipe calls for 2 T of EVOO but I don’t see
where, when, or how you’re supposed to use
the EVOO. First instruction is to add water to IP.
it’s in step 4: Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil.
I do not have a manual button. I have pressure cooker on the 8 qt and ur does not allow me to set the time for more than 4 minutes. I don’t know how to do this!
Use the pressure cook button. I’m thinking that you are accidentally setting it to four hours not four minutes. Please watch this video: https://youtu.be/EJd6dC5d62U
This is my favorite meal😀 I changed up the following and my husband loves it: I double all of the ingredients (except the chicken) and add 3 tablespoons of balsamic vinegar and 3 tablespoons of Worcester sauce and exchange the water for low sodium chicken broth. I double the ingredients because the sauce is so delicious your guests will drink any left on their plate😋
★★★★★
Oh I forgot, I add one large onion quartered.
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I also used broth and added onion. Mine will be cooking soon, I’m excited to try it!
I’m sure it’ll be great Angela!
I love these ideas! Thank you for sharing D’Anne.
It didn’t work for me. If you add more chicken, how do you know how much water you need to add?
Also how do you calculate the time for the Pressure?
Hi Ana, chicken adds more liquid so I wouldn’t add any extra liquid if you were adding more chicken. Why didn’t yours work?
Time for pressure depends on the ingredients in a recipe. Here is a cheat sheet that may help you: https://www.365daysofcrockpot.com/instant-pot-cooking-times/
Sounds like a good recipe.Thank you. I have some country style ribs that need using so I’m gonna try this recipe. Will cut the pork into larger pieces to keep the cooking time consistent with the vegie cooking time.
Let me know how it turns out Bonnie!
The vegetablescame out great but, The chicken came out dry. I used all the seasons in the recipe and it’s still came out dry. The only thing I changed is I use chicken broth instead of water. This not 1st this happen to me in my instant pot. Can you give me any advice please.
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Have you ever considered using boneless chicken thighs? That would help.
I added like a 1/4-1/3 cup of broth and ~1 tbsp of olive oil to chicken breasts. THey are great and they’re reheating well too
Good idea!
I had to add more water broth because I got burn on the instant pot.
Loved it came out delish!
★★★★★
Not sure what happened the first time around, but my instant pot didn’t seal or something, so I had to redo it with a shorter time, still came out very mushy though. Doesn’t even matter, it’s still phenomenal!
Ended up scooping out so the contents and adding some corn starch to make the watery left overs into a gravy and put it on top.
Fast, easy and delicious! Thanks!
★★★★★
I think I would use chicken broth or stock instead of water; can’t wait to try 😀😀😀
Good plan!
Just bought the mini 3 quart. When using recipes for the 6 quart, how do I adjust the sealing time?
Read this article. It will help you understand it so much better! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Hello! I want to make this for dinner, but I was wondering if I can leave the boneless, skinless chicken thighs whole vs cutting them into bite-size pieces? Is this an option, or will I need to modify the timing, etc? I am new to Instant Pot. Thanks in advance for the help!
The reason I cut them is because they need to cook in the same amount of time that the potatoes and other ingredients cook. If you leave them whole they will be raw in the middle and the potatoes will already be done. Sorry!
I first brown and cook my chicken thighs, then 1/2 way through I add my vedge, unpeeled, and cook till complete 6 minutes, last to put in would be Spinach if required
Good plan! I like it!
Looks so yummy! Will try it out today.
This is a great and easy meal. I had enough broth/juice to make a gravy…super good over the chicken and potatoes. I added some Worcestershire sauce to the water and that gave great flavor to the meal. Yum!!!
★★★★★
Thanks for sharing! That sounds good!
Thanks for the recipe! I think of this as a healthy version of a pot roast! I always have frozen chicken so if anyone is curious this is how I changed it a bit to stay my lazy self!
1 3/4 frozen boneless chicken thighs
1 cup chicken broth
All spices from recipe
Put it in the IP (I have an 8qt one) for 15 min on manual/high. Right when ended, quick release.
I added all the veggies and added half an onion I wanted to finish up.
5 min in IP manual/high. 5 min natural release and then quick release.
YUM!! Will be adding to the meal rotation FOR SURE!
★★★★★
Thanks for sharing this! I will try your method soon!
This is delicious comfort food. I had chicken already prepared, so cooked the veggies for 4 minutes and next time may do 3 minutes with just the veggies and/or less natural release time (I accidentally did 13 minutes). I added celery and a small onion, less chicken and used chicken broth and less salt. I generally do not cook with fresh green beans (not sure why) and they really made a difference. Thanks for another great recipe to add to my favorite recipes.
★★★★★
Thanks Kat! Glad you liked it 🙂
I made this and added more chicken and then added more water . I think it was way too much water because it was more like soup ! Potatoes were kinda mushy but the taste was really good ! I’ll definitely try again !
yep no need to add more water the water that comes off the chicken is enough.
Thanks for the recipe! I think of this as a healthy version of a pot roast! I always have frozen chicken so if anyone is curious this is how I changed it a bit to stay my lazy self!
1 3/4 frozen boneless chicken thighs
1 cup chicken broth
All spices from recipe
Put it in the IP (I have an 8qt one) for 15 min on manual/high. Right when ended, quick release.
I added all the veggies and added half an onion I wanted to finish up.
5 min in IP manual/high. 5 min natural release and then quick release.
YUM!! Will be adding to the meal rotation.
★★★★★
Sounds so good!
I had to add more got an burn on pot!
I have made this recipe a few times, and it always turns out great! Thought it time I wrote a review! 🙂
I’m using a 3 quart mini instant pot, and I halve the spices and most of the ingredients except for the liquid (I used chicken stock) and I put in a small onion cut into 1/8ths. Oh and I cut up 2 carrots, and used the baby potatoes cut in half also. Next time I might try one of the suggestions here and use Balsamic vinegar. Always takes me a while to prepare everything, but it’s worth it!
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I just wanted to update, I made it again tonight (you can see how much I like it!) .. and I forgot to halve the spices…. whew! Spicy! I think it was the pepper or paprika (smoked paprika because it was all I had). But it was good! I added the balsamic vinegar, didn’t have any green beans so added broccoli. Lovely, and versatile.
Did you pressure cook the broccoli?
Yes I did, it was soft but I like it like that so it was fine. 🙂
Wow, delicious and so quick and easy to make. Thank you.
★★★★★
Glad you liked it Dee!
As always it was a hit. Your recipes are always right on. I used baby potatoes instead. I mixed the spices together in a small bowl and mixed them together and then sprinkled them on a little at a time and mixing everything up. We loved the flavor. Sending it on to friends.
Thank You so much.
I really like the idea of using baby potatoes! Will have to try that soon.
Hi, My instapot is requires me to to add 1 1/2 cups of water. Should I just do that instead of 1/2 cup? This is totally new to me. I just got it today.
Thanks!
So you have an 8 quart pot? I would add the extra broth just to make sure it comes to pressure.
I have an 8 qt. and only used a half cup water as the recipe called for. I’m a relatively new user and forgot about the water recommendation. Mine turn out fine. But why don’t recipes say whether to cook at low or high?
almost 100% of the time I use high pressure. It’s just the default setting so that’s why I forget to specify.
Can you use chicken breast instead of the thighs?
yes
I used chicken breast to make it WW friendly. I used 1 1/2 cups of water and just strained it afterwards. Came out Amazing!
★★★★★
Nice!
ABSOLUTELY DELICIOUS, VERY EASY TO FOLLOW RECIPE
★★★★★
Thanks Jon! Glad you liked it 🙂
First meal in my new IP and it was excellent! I added onion, garlic, balsamic vinegar and used large chunks of zucchini instead of green beans as I had none at home.
My wife loved the taste, big hit in our house, so thanks Karen👍
I have subscribed now and can’t wait to try more new recipe’s!!
Did the zucchini get mushy?
I have a 3 qt instant pot.can l cook chicken breasts from frozen for 4 min then prceed with you
Hi Karen, I used 1/2 cup broth and got the burn message. I put in another 1/2 cup and it was fine. Any ideas why?
It tuned out great! Very tasty!
Thanks for a great site!
★★★★
do you have an 8 quart by chance?
I do, but used my 6 qt.
★★★★★
I have 3 at and got the same with 1/2 cup water.
Loved this recipe, thank you!
I omitted the oil ( because I forgot) and added an onion, and used Brussels sprouts instead of green beans because that is what I had on hand.They did get mushy, but were delicious. I started the chicken on “sauté” while I prepped the potatoes, threw in the water & everything & tossed it all up, it was easy peasy! I will certainly make this again. Thanks!
Sounds great! So glad you liked it!
Delicious with a capital D!! My husband doesn’t usually make a comment, he just eats, but he commented on this!
★★★★★
So glad you and your husband liked it!
Hated it. Lol flavour was okay but because I had no barrier the chicken as it cooked got slimy and those slimes just stuck to everything else. Did not enjoy.
★
Tried our first meal in the Instant Pot tonight and we used your recipe. Absolutely delicious! Thank you so much. 🙂 I must admit my cooking skills are very limited and dinners are usually pretty basic. So for me prep time took an hour (with my husbands help?!?). We were a mess trying to cut, clean and measure everything?? It was actually pretty comical. But, once we were prepped, the recipe was very easy to follow and the entire family loved it! We stared at the Pot for a little while concerned it wasn’t doing anything then went to the manual and read that the preheating process takes about 10 -40 minutes depending on amount of food. I think it starting cooking after 15 minutes of preheating. Served it over brown rice. So yummy! We are definitely adding it to our weekly meal plan. Thanks again!!
★★★★★
It will get easier as you cook more and faster too! That is quite funny Lisa!
It only takes 5 minutes?? I’m new to the IP.
yes, sometimes I actually only use 4 minutes for this one.
This was comical for me to read. Thank you
I’m planning to make this tonight and wondered if I can omit the oil used
yes, you can.
I made the recipe and omitted the oil and used a cup of low sodium chicken broth instead of water. It turned out absolutely delicious! Thanks for a wonderful recipe!
★★★★★
If I use smaller portion sizes in the 6 quart IP, do I need to alter anything?
Just make sure you have enough liquid for it to come to pressure.
First timer! I have an 8qt. How do I adjust recipe or do I? Thank you!
You will probably need to add an additional 1/2 cup of broth so it can come to pressure.
What about in a 5 quart machine? Super new to IP and have no idea what I’m doing. Thinking this will be a great first meal!
yep it will work!
Thanks for the advice! I added the celery and it came out a bit mushy and stringy, so I probably won’t add again. I added whole white mushrooms, which worked great in this dish. I’m a diabetic , so I omitted the potatoes and added extra veggies. The only problem with this recipe is that it was so good, I ate half the pot for dinner! Thanks for making my first foray with Instant Pot cooking an easy and delicious success!
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Good hint about adding mushrooms! I am diabetic also, but do not have to forego potatoes because they have a lot of fiber and other nutrients and my Drs. insist I eat a lot of fiber because of another medical condition. I guess we are all different.
Hello! I’m new to using the instant pot this will be my first time and recipe using it, I’ll be cooking with it for Sunday’s dinner, I have an 8 quart instant pot, I want to double the recipe (feeding a lot of people haha) would I need to change anything or just double what the original recipe is ?
double the ingredients and keep the time the same.
Hi! Newbie to IP and will make this tonight. Can I use celery (in addition to the other veggies) in this recipe (or in the IP at all)? This meal looks great and I don’t want to mess it up with a non-compliant vegetable! Thanks so much
I haven’t tried this one with celery. It might get a little soft. But I bet it would be okay! Cut it into fairly large chunks.
Well, it;s my first meal in my new I.P. It smells good and looks good, we’ll see if it’s a hit or not with the kids and hubby.
Thank you for your site and I look forward to trying more of your recipes.
Merry Christmas!!
Chantelle
You got this Chantelle!
This was great. Thank you!!
★★★★★
My first attempt at the instant pot and it was a hit!
Nice! Welcome to the IP world!
I used the steam basket to separate the vegetables and meat. Like others, I added onions and celery. I also substituted chicken broth for the water.
The chicken was okay (a bit bland). The vegetables were great. My picky kids ate it without complaint (I call that a win!).
I will add this to the menu a few times a year as a quick option.
★★★★
Made this tonight and turned out great and very flavorful. I didn’t have any fresh green beans so I omitted them. Took 15 minutes of NRP before I could open the lid.
★★★★★
I haven’t made it yet, but am considering using the saute feature first to partially cook those things that would require longer cooking time, Chicken, onions, potatoes, and then add the carrots and green beans and just pressure cook for a couple of minutes. I dislike overcooked veggies. I’m going to give this a try.
Good plan. Let me know how it goes!
Are the amounts in this recipe for the 6 quart instapot? Could it be doubled in the 6 quart? I’m new to this and this will be my first time cooking with it.
Yes it’s for the 6 quart. If you doubled it, it wouldn’t all fit in the 6 quart. You’d probably need the 8 quart to double it.
I was wondering the same thing.
Could you use frozen green beans instead of fresh?
I have never tried it but I would be nervous they would get too mushy.
We’ve been without A/C for nearly 3 weeks and refusing to cook to avoid additional heat in our home. Our produce was about to bite the dust so I searched for an instant pot recipe using what we had on hand. I subbed the green beans for asparagus (out of necessity) and used chicken bone broth instead of water and have to say, this was fantastic! All the veggies were overcooked compared to how we generally eat them, but it totally worked in this one pot dish. I’ve had bad luck with prior instant pot chicken recipes but am wondering if cutting it into small pieces is the way to go from now on?! Ours was literally falling apart tender (and juicy for once)! Thank you for saving our produce, giving us real food to enjoy and preventing us from being hotter! 🙂
★★★★★
YESSSS!
How long if I use 2 or 3 chicken breasts, not cut up? I’m cooking in the 6qt. If I was using the 8 qt, do I understand I should use more liquid, but cook for the same time as the 6qt?
So the vegetables and the meat have to cook at the same rate. That is why I had you cut up the chicken into pieces. If you have whole chicken breasts and the vegetables all together the chicken will take like 10 minutes but the vegetables will be way overdone. It’s a timing thing. sorry it can’t be easier!
I was looking for a recipe that I already had ingredients on hand and came across this one. It was delicious. I’ll probably be making this often. The carrots, potatoes, and green beans were just estimated amounts, but still came out perfectly. I used I.P. LUX 5 quart. Thank you. It was so easy.
★★★★★
Nice! So glad to hear!
I made this last month and I’m going to make it again this weekend. It was yummy and super easy! I’m going to add some fresh mushrooms this time.
★★★★★
Karen, if you double the recipe would you increase the water and increase the time? Thanks!
Double all the ingredients but keep the cooking time the same. In fact you may want to subtract a minute of the time.
Just put this all in instant pot… mine’s almost all the way up to the max line but I followed the measurements for all the ingredients. Should I still only use 1/2 cup of liquid or more? I have the 6 qt.
Thanks! So looking forward to a quick dinner after the gym tonight.
I would use 1 cup of broth. And I’d cut down on cooking time for 1-2 minutes 🙂
Thank you! We ended up using 2 pots and used different seasonings for each one. Everything was perfect, even the kids ate it! I made this for a friend and this is the first time I tried this recipe…she is now a believer in using her Instant Pot 🙂 Thank you for making things so easy and all of your great recipes. Yours is the first site I go to when I want to try something new!
THANKS!!!! Glad it worked out 🙂
I was wondering if this could be made into a soup instead by just adding more liquid? If so, I would use chicken broth.
Oh I bet you could do that easily. And yes I’d use chicken broth.
Karen says: “Double all the ingredients but keep the cooking time the same. In fact you may want to subtract a minute of the time.”
Looks & sounds delicious! But do I understand the above correctly? Double the recipe but cook it for only 4 minutes? Or do you mean cook the doubled ingredients for 9 minutes (10 minutes – cooking time doubled – minus a minute)?
Thanx!
Only for 4 minutes. The more full the pot is the longer it will take to come to pressure so I like to use a shorter cooking time so it doesn’t get overdone.
Thanx, Karen. I’m obviously new to Instant Pot cooking (I just bought an 8-qt), but after reading through many of your other recipes and comments, I now understand that even though one doubles the ingredients, it doesn’t take longer to cook, just longer to get up to pressure, which I guess is also part of the cooking time. Good to know about cutting the cooking time to prevent overdoneness. Will be trying this recipe this coming week!
Looking fwd to to trying this recipe for supper tonight. I am undergoing chemo and I’m looking for something quick and easy and this sounds delicious!
God bless! I hope your chemo goes well 🙂
Mix between homemade chicken noodle soup and pot roast! I added onion and garlic and tsp chicken bouillon to the cup of water(8qt). Yukon gold potatoes quartered and baby carrots … came out bit softer than preferred, but I let sit to 15 min(I got busy with kid) so wasn’t sure if that was why…
Also addition of onion salt helped kick up the flavor, ill add to spices next.
★★★★
This recipe is wonderful!
I made it in my 8qt instant pot and used about a cup of chicken stock and an onion.
After it was done, I mixed in a can of green beans and 1/2 cup frozen peas, neither of which needed additional cooking. They heated up in the stew.
This will remain in my group of regularly used recipes.ola
Hi, should/could a vegetable steamer be put at the bottom of my 8 qt or would it cook better without? I see above that you recommend 1 cup of liquid.
You could use a steamer. I love my steamer basket for recipes!
Hi there, given the veggies currently available in my kitchen, just wondering if you think snap peas would work as a green bean replacement, and if sweet potatoes would be a good swap for the red potatoes? Thanks and we LOVE your site and I share it with everyone!!
I think sweet potatoes would work well if cut into chunks but the snap peas will cook way too quick.
My husband wants to grill steaks but I like the sound of the vegetables all cooked together in the instant pot. Can I just omit the cut up chicken and do the veggies for the same amount of time?
Yes you can. I think it will work great.
This was easy and delicious! My husband and I both really liked it
Yes I agree! Glad you liked it 🙂
I’m just wondering if I tried doing it on 4 minutes so the veggies didn’t get too “mushy” or soft, would the chicken be fully cooked in that amount of time?
If you use chicken breast and cut it into fairly small pieces it should be cooked.
I made it tonight, and it was easy, hearty, healthy and tasty. Thumbs up from my family. I added an onion cut in large pieces, some minced garlic, and used broth instead of water. My husband thought it was too bland at first (he’s a spice lover), but he cut everything up, mixed it together, added some extra salt and pepper, and some liquid from the pot. Then he loved it! Said it tasted like chicken pot pie without the crust. He found it very satisfying. My Daugherty and I really liked it too. The green beans softer than how I usually cook them, but they were so tasty! I considered trying 4 minutes next time, but my husband convinced me to stick with 5; he really liked it on the soft side and all mushed together!
Hi Carol, my husband prefer it “all mushed together” too! Haha! About the chicken pot pie comment, I said the same thing to my husband. We are on the same page!
Would it still be a 1/2 cup of water for my 8qt instant pot?
I think you’ll need more in the 8 quart. Add 1 cup.
I noticed some are adding balsamic vinegar to the chicken and vegetables recipe. Do you know how much to add?
I’d add a tablespoon or two.