Instant Pot Chicken and Vegetables Recipe


  • 6qt Instant Pot


  • 2 lbs meaty chicken pieces with bone thighs, drumsticks, breasts
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 1/2 lbs baby potatoes
  • 1/2 red onion cut into pieces
  • 2 carrots cut into large pieces
  • 8 mushrooms halved
  • 2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder


  1. Turn a 6QT Instant Pot to saute. Season chicken skin with salt & pepper.
  2. Add olive oil to the Instant Pot and brown chicken on both sides, about 5 minutes per side or until browned. This may need to be done in a few batches.
  3. Pour broth into the bottom of the Instant Pot and scrape up any brown bits in the bottom to avoid the burn notice. Add the trivet to the bottom.
  4. Toss vegetables with 2 teaspoons olive oil, Italian seasoning and garlic powder. Place in the bottom of the Instant Pot.
  5. Place chicken on top of the vegetables.
  6. Set instant pot to high pressure and cook for 13 minutes. Natural release 5 minutes and quick release pressure any remaining pressure.
  7. Sprinkle with parmesan cheese and serve immediately.

Nutrition Facts

Calories: 480

Carbohydrates: 24g

Protein: 28g

Fat: 30g

Saturated Fat: 7g

Cholesterol: 148mg

Sodium: 211mg

Potassium: 966mg

Fiber: 4g

Sugar: 3g

Vitamin A: 3515IU

Vitamin C: 26mg

Calcium: 40mg

Iron: 2mg

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