Instant Pot Chicken Veggies Recipe

Instant Pot Chicken Veggies Recipe tastes cozy and savory with tender bites of chicken, sweet pops of carrot, and soft potatoes in a light, herby broth. It works perfectly for busy families, meal prep fans, or anyone who wants a full dinner on the table in about 35 minutes. I tested this on a weeknight after a long day and honestly felt like I gave my future self a high five.

Why Make This Instant Pot Chicken Veggies Recipe at Home

This Instant Pot chicken and vegetables recipe gives you juicy chicken and perfectly cooked veggies in one pot with almost no babysitting. You toss everything in, press a button, and the pressure cooker does the heavy lifting while you clean the kitchen or scroll recipes you will never actually cook.

You control the salt, the quality of the chicken, and the amount of veggies, so it fits a lighter weeknight dinner or a hearty Sunday meal. It also stretches a pound or two of chicken into several portions, which helps the grocery budget breathe a little.

“This Instant Pot Chicken Veggies Recipe tastes like a cozy Sunday dinner that magically appears on a Tuesday night ★★★★★”

Ingredients You Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving, even if you cook them a minute too long.
• You can swap with boneless skinless chicken breasts
  • Cut breasts into large chunks so they stay tender and do not dry out.

Vegetables

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced into 1 inch chunks
• 3 medium potatoes, cut into 1.5 inch chunks
  • Use Yukon Gold for creamy texture or russet for a fluffier bite.
• 1 cup green beans, trimmed and cut in half
  • Frozen green beans work fine; add them after pressure cooking and use sauté mode for a few minutes.
• 1 cup frozen peas
  • Add at the end so they stay bright and not mushy.

Liquids

• 1 cup low sodium chicken broth
  • I like Better Than Bouillon paste with water for strong flavor and easy storage.
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
  • Bottled lemon juice works in a pinch, but fresh tastes brighter.

Seasonings

• 1.5 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian seasoning
• 1 teaspoon smoked paprika or sweet paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• Optional: pinch of red pepper flakes for gentle heat

Optional add ins

• 1 tablespoon butter at the end for a richer finish
• 2 tablespoons chopped fresh parsley for color and freshness

Pantry shortcuts and substitutions

• Use a frozen mixed veggie blend with carrots, peas, and green beans
  • Add it after pressure cooking and simmer on sauté for 3 to 5 minutes.
• Use baby carrots to skip peeling and chopping.
• Use small baby potatoes and cut them in half to save time.

Equipment

• 6 or 8 quart Instant Pot or other electric pressure cooker
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring spoons and cup
• Small bowl for mixing seasonings

Tips & Mistakes

• Brown the chicken in batches so it actually sears and does not steam.
• Cut veggies into larger chunks so they hold shape and do not turn to mush.
• Place potatoes and carrots on the bottom and chicken on top so the veggies cook through.
• Avoid stirring in frozen peas before pressure cooking or they will overcook and lose color.
• Use at least 1 cup of liquid so the Instant Pot reaches pressure without a burn warning.
• Deglaze the pot with broth after sautéing so browned bits do not trigger a burn notice.
• Taste and adjust salt and acid at the end; pressure cooking can mute flavors.
• Let pressure release naturally for 5 to 10 minutes so the chicken stays tender.

How to Make Instant Pot Chicken Veggies Recipe

Step 1: Prep the ingredients

• Pat the chicken dry with paper towels and cut large pieces into similar sized chunks.
• Season the chicken with salt, pepper, and half of the paprika, garlic powder, and onion powder.
• Chop the onion, carrots, potatoes, and green beans so they sit ready to go.

Step 2: Sauté the aromatics and chicken

• Set the Instant Pot to Sauté and add olive oil.
• Add the onion and cook 3 to 4 minutes until it softens and turns lightly golden.
• Stir in the garlic and cook 30 seconds so it smells fragrant but not burnt.
• Add the seasoned chicken in a single layer and sear 2 to 3 minutes per side until it browns lightly.

Step 3: Deglaze and build flavor

• Pour in a splash of chicken broth and scrape up browned bits from the bottom with a wooden spoon.
• Add the rest of the broth and lemon juice and stir.
• Sprinkle in the remaining paprika, garlic powder, onion powder, thyme, Italian seasoning, and red pepper flakes if you use them.

Step 4: Layer the vegetables

• Add carrots and potatoes on top of the chicken and gently spread them out.
• Add green beans on top of the potatoes and carrots.
• Do not stir; keep the layers so the pot heats evenly and avoids a burn warning.

Step 5: Pressure cook

• Cancel Sauté, then lock the lid and set the valve to Sealing.
• Cook on Manual or Pressure Cook, high pressure, for 8 minutes for chicken thighs or 7 minutes for chicken breasts.
• After the timer ends, let the pressure release naturally for 5 to 10 minutes, then switch the valve to Venting to release any remaining steam.

Step 6: Finish the veggies and sauce

• Open the lid and stir in the frozen peas.
• If you want a slightly thicker broth, switch to Sauté and simmer 3 to 5 minutes until the peas heat through and the liquid reduces a bit.
• Stir in butter and fresh parsley if you use them and taste for salt, pepper, and lemon.

Step 7: Adjust and serve

• Check a piece of chicken and a potato chunk to confirm they feel tender.
• Add a squeeze of extra lemon if you like more brightness.
• Serve hot with your favorite side, or portion into meal prep containers.

Variations I've Tried

• Creamy version
  Stir in 0.25 to 0.5 cup of heavy cream or half and half after pressure cooking and simmer on Sauté for a couple of minutes.
  This gives a light, creamy sauce that tastes great over rice or mashed potatoes.

• Herb and garlic version
  Skip paprika and Italian seasoning and load up on garlic, thyme, and rosemary.
  Add extra fresh herbs at the end for a strong herb aroma.

• Tomato style version
  Swap half the broth with canned crushed tomatoes or tomato sauce.
  Add a pinch of sugar if the tomatoes taste sharp and serve over rice or pasta.

• Low carb version
  Replace potatoes with extra green beans, zucchini chunks, or cauliflower florets.
  Add softer veggies like zucchini after pressure cooking and simmer briefly so they do not overcook.

• Spicy version
  Add more red pepper flakes and a teaspoon of chili powder with the seasonings.
  Taste at the end and adjust heat so it fits your spice comfort zone.

How to Serve Instant Pot Chicken Veggies Recipe

Serve this Instant Pot Chicken Veggies Recipe in a shallow bowl with plenty of broth and a side of crusty bread or warm tortillas to soak up the juices. Spoon it over white rice, brown rice, or quinoa for a more filling meal that still feels light. Pair it with a simple green salad or sliced cucumbers and tomatoes for crunch and freshness. Kids often like it with a side of buttered noodles, and that combo also stretches leftovers into another meal.

How to store

• Fridge
  Cool the Instant Pot chicken and veggies to room temperature within 1 hour, then store in airtight containers in the refrigerator for up to 4 days.

• Freezer
  Portion into freezer safe containers or bags, label with date, and freeze for up to 3 months.
  Potatoes soften a bit after freezing, but the flavor still tastes great.

• Reheating
  Reheat in a saucepan on the stove over medium heat with a splash of broth or water until hot.
  You can also reheat in the microwave in 60 to 90 second bursts, stirring between each, until it steams.
  If you froze portions, thaw overnight in the fridge or use the defrost setting on the microwave before reheating.

Instant Pot Chicken Veggies Recipe

Instant Pot Chicken Veggies Recipe is a cozy, savory one-pot dinner with tender chicken, hearty vegetables, and a light herby broth ready in about 35 minutes.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1.5–2 pounds boneless skinless chicken thighs or breasts, cut into large chunks
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 3 medium potatoes, cut into 1.5-inch chunks
• 1 cup green beans, trimmed and halved (fresh or frozen; see notes)
• 1 cup frozen peas
• 1 cup low sodium chicken broth
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1.5 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian seasoning
• 1 teaspoon smoked or sweet paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pinch red pepper flakes
• 1 tablespoon butter, for finishing
• 2 tablespoons fresh parsley, chopped

Method

 

1. Pat the chicken dry with paper towels and cut large pieces into similar-sized chunks.
2. Season the chicken with some of the kosher salt, black pepper, and about half of the paprika, garlic powder, and onion powder.
3. Chop the onion, carrots, potatoes, and green beans and set them aside.
4. Set the Instant Pot to Sauté and add the olive oil.
5. Add the diced onion and cook for 3 to 4 minutes until softened and lightly golden.
6. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
7. Add the seasoned chicken in a single layer and sear for 2 to 3 minutes per side until lightly browned.
8. Pour in a splash of chicken broth and scrape up the browned bits from the bottom of the pot with a wooden spoon to deglaze.
9. Add the remaining chicken broth and lemon juice and stir to combine.
10. Sprinkle in the remaining paprika, garlic powder, onion powder, dried thyme, Italian seasoning, red pepper flakes if using, and the rest of the salt and pepper. Stir gently.
11. Layer the carrots and potatoes on top of the chicken mixture and spread them out evenly.
12. Add the green beans on top of the potatoes and carrots. Do not stir; keep the layers intact.
13. Cancel Sauté, lock the Instant Pot lid, and set the valve to Sealing.
14. Cook on Manual or Pressure Cook (High) for 8 minutes for chicken thighs or 7 minutes for chicken breasts.
15. When the cook time ends, let the pressure release naturally for 5 to 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
16. Open the lid and stir in the frozen peas.
17. If you prefer a slightly thicker broth, switch back to Sauté and simmer for 3 to 5 minutes, until the peas are heated through and the liquid reduces slightly.
18. Stir in the butter and fresh parsley if using, then taste and adjust salt, pepper, or lemon juice as needed.
19. Check a piece of chicken and a potato chunk to be sure they are tender, then serve hot in bowls with plenty of broth.

Notes

Notes
• If using frozen green beans, add them after pressure cooking along with the peas, then simmer on Sauté for a few minutes.
• Serve with crusty bread, rice, quinoa, or buttered noodles, or portion into meal prep containers for easy reheating.

Nutrition Information (Approximate)
Per serving, based on 6 servings made with 1.75 lb chicken thighs, olive oil, and without optional butter or cream: 320 calories; fat 13 g; saturated fat 3 g; carbohydrates 27 g; fiber 5 g; sugars 6 g; protein 25 g; sodium 560 mg. Values will vary based on exact ingredients, brands, and portion sizes.