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.
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.
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.
Once the broccoli is tender, remove chicken and all the vegetables to a platter; cover loosely to keep warm.
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.
*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.