Homestyle Chicken and Vegetables

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

Homestyle Chicken and Vegetables
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["CALORIES: 398 | FAT: 5g | PROTEIN: 58g | SODIUM: 822mg | FIBER: 5g | CARBOHYDRATES: 24g | SUGAR: 6g"]
cuisine icon Keywords
15-30 min, 4 servings, black pepper, chicken dinner, chicken recipe, chicken stock, contributed, cook 15 min, dinner, easy, insta pot chicken, instant pot chicken dinner recipe, instant pot chicken recipe, instant pot recipe, kosher salt, large bone-in chicken breasts, large carrots, main course, medium whole new potatoes, modern, prep 5 min, pressure cook, pressure cooker recipes, The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
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
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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.