15-30 min4 servingsAmerican

Homestyle Chicken and Vegetables

By The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

4 servings

15-30 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 4 servings

Ingredients

2 large bone-in chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup chicken stock
6 large carrots
8 medium whole new potatoes

Homestyle Chicken and Vegetables is always a family-favorite dinner. Now you can make it so much quicker by using your Instant Pot® pressure cooker. The bone-in chicken breasts stay moist and tender and the carrots and potatoes cook at the same time in the same pot. Those bright orange carrots also have vitamin A and beta-carotene, both of which are believed to be potent inflammation fighters. Dinnertime has never been easier or more delicious.

INSTRUCTIONS

Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour the stock into the inner pot and then add the chicken breasts. Place the carrots and potatoes on top of the chicken and season them with the rest of the salt and pepper. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
Transfer to plates to serve and spoon the juices on top.