How To Cook Chicken And Veggies In Instant Pot

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For Simple Instant Pot Eggplant :

How to Make Instant Pot Chicken Vegetable Soup~Easy Cooking
  • Wash eggplant and cut into uniform slices or chunks.
  • Place a trivet or steaming basket into the pot with one cup of water.
  • Place the eggplant into the basket and set the Instant Pot to cook on HIGH for 3-4 minutes,
  • Finish up with a quick release.
  • Optional: Drain the water and add butter or oil. Season and saute the eggplant to brown the outsides.

How To Make A Whole Chicken In The Instant Pot

Its SO easy to make this roast chicken! Heres how:

  • Make the spice rub, then rub chicken with olive oil, and two thirds of the spice rub.
  • Add water and trivet to Instant Pot.
  • Create a pouch out of foil and add in veggies. Drizzle with a bit of olive oil and then season with remaining third of spice rub.
  • Create a little whole in the veggies and place chicken on top.
  • Pressure cook for 25 minutes. As a general rule, cook for 5-6 minutes per pound of chicken.
  • Let the pressure release naturally, then serve and enjoy!
  • For Adding Greens To Other Dishes:

    • Do not add greens into the recipe prior to cooking. You will end up with browned, stringy, completely nutrient-less greens!
    • For the best results, add greens after you open the lid and stir in to let wilt. If they need to cook down some, place the lid back on after to lock in some heat for 4-5 minutes until they are soft and cooked through.

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    For Whole & Halved Brussels Sprouts:

    • Wash your brussels sprouts first. You can choose now to halve them or keep them whole. Halving them will work better if you want a more authentic roasted end result.
    • Place a steaming rack or the trivet into the pot along with one cup of water. Then, place the brussels sprouts into it.
    • Cook the sprouts on HIGH for 1 minute and follow up with a quick release of pressure. The 1-minute cooking window is better for halved sprouts or small sprouts. Cook for 2 minutes if you have large, whole sprouts.
    • Once the sprouts are softened, you can set them aside. Pour out the water you used to cook with.
    • Set the pot to saute mode and add 1-2 tbsp. of coconut oil, olive oil or butter . A high smoke point is ideal. Now, add the sprouts back in. You can add a little garlic, lemon or herbs
    • Saute until crispy with desired spices and serve.

    For Simple Instant Pot Steamed Pod Peas:

    Instant Pot Homestyle Chicken and Vegetables
    • Wash and prepare your peas for cooking.
    • Add the trivet or steamer basket to the inner pot with around a cup of water to steam with.
    • For fresh: Add your peas to the basket and cook on high for 0 minutes.
    • For frozen: Add your peas to the basket and cook on high for 1-2 minutes.
    • Follow up with a quick release and enjoy.

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    How To Cook Chicken In Instant Pot

    Not only can you cook fresh chicken in instant pot, but you can also cook frozen chicken in it. In fact, pressure cookers are great for cooking food from frozen.

    To cook chicken in instant pot, first of all, clean the chicken and pat dry with a kitchen towel.

    Season the chicken and if you have time, put it in the fridge to marinate.

    Cook- Saute and pressure cook for the stated cooking time.

    Serve and enjoy.

    The above is a general guide and the below recipes have their own different cooking instructions so follow the unique instructions.

    How To Cook Chicken Thighs In The Instant Pot

    Chicken thighs with or without bone, with or without skin, fresh or frozen get the times needed to cook chicken thighs of any type in the Instant Pot. This is a great technique for when chicken thighs are on sale and youre doing meal prep for the week.

    I really love chicken thigh meat. I find it much juicier and more flavorful than chicken breast. So when its on sale at my grocery store, I load up on it.

    My new favorite way to cook chicken thighs, especially if Im doing food prep for the week, is to put it all into the Instant Pot. It comes out really juicy and tender and full of flavor. I mean it. If I put half an onion and some garlic cloves into the Instant Pot with that chicken, the meat seems to get penetrated by that flavor. Probably due to the high pressure of the Instant Pot cooking method.

    What youre going to do is to season up your chicken thighs with salt and pepper and anything else youd like.

    Then put some water into the bottom of your Instant Pot insert. 1 cup is enough. I often put 2-4 cups because that water ends up deliciously flavored and I use it as stock or broth during the week. Note that if you use more water, the time the Instant Pot takes to get pressurized will increase. You still set your Instant Pot for the same number of minutes, all that changes is what the Instant Pot does, not what you do.

    Note: You can use any kind of chicken thighs in the Instant Pot. Times are given for different types below.

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    How To Make Instant Pot Chicken And Rice

    I recommend having all of your ingredients out before you start cooking. Chop the onion and carrots and peel the garlic. Get your spices out. Rinse the rice and set it aside to drain.

    Youll use the saute mode on your Instant Pot to soften the veggies. It takes the Instant Pot a few minutes to heat up on saute mode, but once it does the pot gets pretty hot so you wont have a lot of extra time to prep ingredients.

    After the onions and carrots have softened a bit, youll stir in the garlic, rice, seasonings and chicken broth. Be sure to stir in the broth well and make sure that no bits of food are stuck to the bottom of the pot, as this could cause you to get a burn warning once you start pressure cooking.

    Next, youll add the chicken on top. You wont stir in the chicken, youll just lay it on top of the rice mixture.

    Then youll close the lid and pressure cook for 20 minutes. Once the pressure has released, youll remove the chicken, stir in frozen peas and allow them to heat through for 5 minutes, then chop the chicken and add it back to the pot with the rice and veggies.

    Minute Instant Pot Chicken Curry With Vegetables

    Easy Chicken vegetable soup in Instant Pot

    This Instant Pot Chicken Curry with Vegetables was the very first recipe I cooked in my seven-gadget wonder cooker. Seventeen minutes after I started browning the chicken dinner was done and I became an official Instant Pot super fan.

    In all fairness, the entire dinner took more than 17 minutes from start to finish. Because you do have to chop the vegetables and whirl the sauce in the blender. But still, this is one of the easiest and fastest curry dinners I have ever made. The hands on prep time is only 15 minutes, so you can have the whole dinner on the table in less than 30 minutes. Its the PERFECT dinner for busy weeknights.

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    How To Make Instant Pot Chicken And Vegetables

  • Add olive oil, chicken, onion, salt, and pepper to instant pot set on sauté.
  • Cook, stirring occasionally, until chicken is browned. About 5 minutes.
  • Mix in garlic and cook until fragrant, 30 seconds.
  • Deglaze bottom of pot with chicken broth.
  • Mix in carrots, red potatoes, broccoli, and rosemary.
  • Cook on high pressure for 5 minutes.
  • Natural pressure release for 10 minutes.
  • Remove lid and serve.
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    Instant Pot Tomato Sauce

    Are you struggling with picky eaters and looking for ways to feed them vegetables in disguise? This Instant Pot tomato sauce made with 10 vegetables that will give a nutrient boost to your meals without anyone even noticing how much goodness is hidden inside. This multi-purpose Italian sauce can be used in many dishes such as pasta, meatballs, enchiladas, and ragu and is great for batch cooking and make-ahead meal prep. This recipe is sugar-free, gluten-free, vegan, paleo, and Whole30 friendly. Recipe from Instant Pot Eats

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    Whole30 Instant Pot Chicken & Veggies With Gravy

    My absolute favorite part about the Instant Pot is that you can cook an entire meal from start to finish in one pot. This Whole30 chicken & veggies with gravy is so delicious and comforting, a perfect Sunday dinner. The chicken is juicy and the veggies are perfectly cooked, then you get to pour a beautiful gravy all over it.

    To start this recipe, I season the chicken breasts and use the saute function to brown both sides of the chicken. Once that is done, I set the chicken aside and add in the carrots and assorted potatoes with the broth. I place the metal trivet over the veggies and set the browned chicken breasts on top.

    I add in some lemon and thyme for a fantastic boost of flavor. This all gets cooked on high for 5 minutes. Yep FIVE MINUTES. There are a few reasons for this, it takes time for the Instant Pot to come to pressure and you let it sit for another 6 minutes before releasing the pressure. This keeps the chicken from getting dry and overcooked and the veggies getting too soft and mushy.

    The recipe is 4 servings. I had two giant chicken breasts, so that was 4 servings for us. But you could also put in 4 regular sized chicken breasts. Everything else would stay the same.

    Used in this Recipe:
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    Here Are The Cooking Times For Chicken Thighs In The Instant Pot:

    Instant Pot Chicken and Vegetables
    • Bone-in skin-on thighs are great. Youll be setting the Instant Pot to pressure cook for 12 minutes with about 6-8 thighs in there. Note that you should remove the skin before serving. It will be limp.
    • Bone-in skinless thighs are also going to go for 12 minutes for 8 thighs.
    • Boneless skinless thighs only need 10 minutes for 8-10 thighs.
    • Frozen thighs of any kind: Freeze them individually, not in a big clump. Do everything as instructed but use your frozen thighs. For 8 frozen thighs of any type, go with 14 minutes.

    Here are the instructions for cooking chicken thighs in the Instant Pot in printable form.

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    Whole Chicken With Vegetables Ingredients

    • 5-6 lb Whole Chicken
  • Pour broth and sherry into your electric pressure cooker.
  • Add onion, potatoes, carrots and celery.
  • Season with salt and pepper.
  • Season both sides of chicken with steak seasoning and place on top of veggies.
  • Place rosemary on top of chicken and seal the lid.
  • Cook at high pressure on manual for 35 minutes. Do not let the warming feature kick on.
  • Quick release and remove from heat immediately.
  • Stretch Your Instant Pot Chicken Curry Out With Chickpeas

    If you have our book,you know I am always looking for creative ways to work in my once daily bean serving And believe it or not, beans taste delicious in curry. Im not so sure all beans would work, but chickpeas are absolutely amazing.

    Adding beans gives a great fiber and plant-based nutrition boost to the whole meal, they blend right in with everything else and they help stretch the dinner out quite a bit. If you add the beans you should definitely have leftovers for the next day. I use canned chickpeas and then just rinse and drain and stir them in at the very end. Easy peasy.

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    For Simple Instant Pot Steamed Asparagus Stalks:

    • Trim off the woody bottom ends of the asparagus as these dont cook up nicely. Wash the veggies.
    • Place the asparagus into a steamer basket or trivet, then place the basket into the pot with one cup of water.
    • Drizzle asparagus with olive oil or add butter, season if youd like.
    • For tender, firm results: Cook on HIGH pressure for 0 minutes and perform a quick pressure release.
    • For softer results: Cook on HIGH pressure for 1-2 minutes and perform a quick release.
    • If you have thicker stalks: Add 1-2 minutes to each cooking time.
    • If you have thin, stringy stalks: Cook on LOW pressure for 1 minute.

    How Long To Cook A Whole Chicken In The Instant Pot Pressure Cooker

    INSTANT POT Chicken and Vegetables | Low Carb Recipes
    • Cook a fresh chicken for 6 minutes per pound. This means that a 4 pound chicken will take 24 minutes to cook, a 4.5 pound chicken will take 27 minutes, and a 5 pound bird will take 30 minutes, at high pressure.
    • Follow the cook time with a 15 minute natural release. This means just leave your Instant Pot alone for 15 minutes and then quick release any remaining pressure by turning the steam release valve to the venting position before opening the lid.
    • Always use an instant read thermometer to check that your chicken has reached a safe internal temperature of at least 165 degrees F. You want to insert the thermometer into the thickest part of the leg, not touching the bone. Using the Instant Pot to cook a whole chicken is pretty foolproof, and mine has always been perfectly cooked and juicy after pressure cooking for 6 minutes per pound.

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    Perfect Instant Pot Whole Chicken And Veggies

    Happy Tuesday, friends!

    You guys know by now how I feel about my Instant Potthe thing is a miracle worker! As a busy mama of two little ones, its now the culinary tool I recommend most to new moms. Seriously. I use mine about once or twice a week and Ive only been let down once .

    Anyway, I finally tried doing a whole chicken in it the other day and was not let down. It turned out absolutely perfect and took only 45 minutes start to finish, and that includes the time it took for the pressure to come back down.

    You guys HAVE to try this it makes dinner so ridiculously easy and my kids cleaned their plates. They have both been sick and I was thrilled to get something so healthy and comforting into them after days of no appetite at all.

    I based this on a recipe I used to make quite often slow cooker whole chicken. All I do for that is just cook a whole chicken, sweet potatoes and carrots in the slow cooker for five hours until its incredibly tender and falling off the bone. Actually, that is what I was intending to do here before I thought to try it in the Instant Pot instead.

    Like I said, the chicken turned out perfect. Very moist and tender and just swimming in yummy broth! I placed my chicken under the broiler for two minutes after it came out of the pressure cooker and the skin crisped up beautifully.

    Does The Broccoli Get Too Soft

    The broccoli does get very soft when cooking alongside the chicken in this recipe. However, we like the way it turns out because it melds into the other flavors of chicken, carrot, and potato. If you prefer a less cooked broccoli, you could mix it in at the end and let it cook on sauté for 2-3 minutes.

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    Cooking Tips For The Best Instant Pot Roast Chicken

    • Use a dry rub to season the chicken before cooking, and try to get some of the rub under the skin on the chicken breasts. The spice rub in this whole chicken recipe is a simple blend of seasonings and it is so good! My kids cannot get enough of it! You can easily use your favorite seasonings if you prefer.
    • Sear the chicken before pressure cooking. You can do this right in your Instant Pot using sauté mode! Browning the chicken adds so much flavor!
    • The easiest way to flip the chicken. Turning the chicken over in the Instant Pot after browning it on the first side can be a little tricky. Heres what Ive found works best: stick a long handled spoon or tongs into the cavity and then use another long spoon to turn the chicken first onto its side and then flip it over. The smaller your chicken, the easier it will be to flip over in the pot. The chicken in the photos in this post was 5.5 pounds and it just barely fit in my Instant Pot. Flipping it was not easy but I got it done!
    • Flavor from the inside out. After searing the chicken, fill the cavity with half of a fresh lemon, half an onion, and fresh herbs such as rosemary or thyme. While this is optional, it will infuse your chicken with extra flavor as it cooks!
    • Broil for crispy skin. You can put your chicken under the broiler in your oven for 4-5 minutes after it is done cooking to crisp up the skin. Honestly, I dont bother with this because we dont eat the skin but it is up to you!

    Ingredients For Instant Pot Stir Fry

    Instant Pot Homestyle Chicken and Vegetables
    • Frozen or fresh chicken breasts/thighs: Always when cooking Instant Pot frozen chicken breasts or thighs pieces should be separated. Do not add frozen blob of chicken, meat will not cook through inside.
    • Frozen stir fry vegetables: I really love this mix from Costco but any firm frozen veggies mix will work.
    • Teriyaki sauce: Fresh garlic and ginger, soy sauce, maple syrup or honey, cornstarch.
    • Quinoa or brown rice for serving.

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