Instant Pot Chicken and Vegetables
This Instant Pot Chicken and Vegetables recipe is a savory fall meal featuring boneless chicken thighs, seasonal veggies, and aromatic spices. Enjoy the warmth of autumn flavors in this hearty and cozy dish. Gluten-free, dairy-free, paleo, Whole30 with low carb options.
Ingredients
- 6-8 boneless chicken thighs skinless or with skin* , feel free to sub with chicken breasts, turkey or other protein of choice such as pork chops, salmon or even tofu. You may have to adjust the cooking times accordingly.
- sea salt and pepper , to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 2 tablespoons olive oil
- 3 tablespoons ghee or grass-fed butter , can also sub with vegan butter for dairy-free or regular unsalted butter if not paleo OR whole 30
- 1/2 small onion , chopped
- 2 garlic cloves , sliced or minced
- 1 1/2 tablespoons balsamic vinegar
- 1/2 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
- 2 cups Brussels sprouts (about 1/2 pound) , trimmed and halved
- 1 cup chopped / cubed butternut squash , feel free to sub with any other fall squash of choice such as hubbard squash, kabocha squash, buttercup squash, delicata squash or pumpkin for a lower carb option
- 1 cup broccoli florets
- 1 small yellow zucchini , quartered
- Chopped fresh parsley or thyme
Instructions
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Season the chicken with salt, pepper, garlic powder, thyme, rosemary and sage.
Instant Pot Version:
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Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
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Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
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Melt ghee in the Instant Pot and stir in the onions and garlic. Add balsamic vinegar to deglaze pan and cook for 1 minute.
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Add the chicken broth along with the browned chicken back into the Instant Pot. Add the pumpkin and Brussels sprouts. Lock the lid, and turn the valve to SEALING.
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Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
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It will take about 5-10 minutes to come to pressure and start counting down.
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When done, do a quick release, then remove your Instant Pot lid. Add the broccoli and zucchini then close the lid for 2 minutes to steam.
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Once the broccoli is tender, remove chicken and all the vegetables to a platter; cover loosely to keep warm.
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Press saute and cook any remaining sauce for about 2-3 minutes until slightly thickened.
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Serve sauce with chicken and vegetables; sprinkle with rosemary and parsley, if desired.
Stovetop / Skillet Version
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In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
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Return pan back to heat and melt ghee. Stir in the onions and garlic. Add balsamic vinegar to deglaze the pan while stirring up any brown bits. Add the chicken broth then add the chicken back into the pan until hot.
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Add Brussels sprouts, pumpkin, onion, and season with salt and pepper to taste. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
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Stir in the broccoli and zucchini and cook for 1 minute. Pour in 1/4 cup of the broth. Bring to a boil and cook for about 2 minutes. Add the reserved chicken and remaining 1/4 cup broth. Cook until heated through, about 2 minutes.
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Sprinkle chicken with fresh rosemary and chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and vegetables.
Recipe Notes
*For chicken breasts: use 3 breasts, sliced horizontally in half.
****We use 1/2 cup of broth in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model
How to store:
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to freeze:
To freeze, place the chicken and vegetables in a freezer-safe container or bag, and they'll stay good for up to 2 months. Reheat in the oven or microwave for a quick and satisfying meal.
How to make-ahead
Preparing your Sheet Pan Chicken Dinner ahead of time can save you valuable minutes on busy days.
To do this effectively, marinate the chicken, prep the vegetables and combine seasonings.