Instant Pot Recipes Chicken And Vegetables
Description
Instant Pot recipes chicken and vegetables is an easy, delicious and wholesome meal. It’s the perfect combination of protein and vegetables, and is something that the whole family can enjoy. This dish is simple to make and can be prepared in a matter of minutes. It’s also a great way to use up any leftover chicken and vegetables you may have. The best part is that you can customize this dish to suit your taste and dietary needs. Whether you’re looking for a quick meal or something that can be enjoyed as a main course, this recipe is sure to please everyone.
Prep Time
This recipe takes about 15 minutes to prepare and can be cooked in the Instant Pot in only 10 minutes. You’ll need to have all of your ingredients prepped and ready to go before you start cooking. This includes washing and chopping your vegetables, and cubing or shredding your chicken.
Cook Time
Once everything is prepped, you can start cooking. The total cook time for this recipe is 10 minutes. This includes the time it takes for the Instant Pot to come to pressure and the time it takes for the ingredients to cook through.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into cubes or shredded
- 2 cups frozen mixed vegetables
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
1. Place the chicken in the Instant Pot and season with garlic powder, ground ginger, salt and pepper. 2. Add the frozen vegetables, chicken broth, soy sauce, and olive oil to the Instant Pot. 3. Secure the lid and set the valve to “sealing”. 4. Press the “manual” or “pressure cook” button and set the timer to 10 minutes. 5. When the cooking time is complete, quick-release the pressure by moving the valve to “venting”. 6. Carefully open the lid of the Instant Pot and stir the contents. 7. Serve the chicken and vegetables over cooked rice or quinoa.
Equipment
In order to make this recipe, you will need an Instant Pot. You will also need a cutting board, knife, measuring cups and spoons, and a spoon for stirring.
Notes
You can substitute the chicken broth for vegetable broth, if desired. You can also substitute the frozen vegetables for fresh vegetables, if desired. If you use fresh vegetables, you may need to increase the cooking time.
Nutrition: Per Serving
Calories: 209
Carbohydrates: 7 g
Protein: 24 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 477 mg
Fiber: 2 g
Recipe Tips
This recipe is great for meal prep. You can make a large batch and store it in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months. To reheat frozen leftovers, simply thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
If you’d like to add a little bit of extra flavor, you can add a tablespoon of honey or a teaspoon of chili flakes before cooking. For a creamier dish, you can add a quarter cup of coconut cream or a tablespoon of peanut butter before cooking.
If you’re looking for a healthier option, you can substitute the chicken broth for vegetable broth and use low-sodium soy sauce. You can also use brown rice or quinoa instead of white rice for an extra boost of fiber and nutrients.
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