Description
Whole 30 Instant Pot Chicken and Vegetables is a delicious and easy dish perfect for busy weeknights, featuring tender chicken and fresh vegetables.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 3 cups mixed vegetables (broccoli, carrots, bell peppers)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Press the ‘Sauté’ button on the Instant Pot and add olive oil.
- Once the oil is hot, add minced garlic and sauté for 1 minute until fragrant.
- Season the chicken thighs with salt, pepper, and dried oregano.
- Place the chicken thighs in the Instant Pot and brown on both sides for about 3 minutes each.
- Add the mixed vegetables and chicken broth to the pot.
- Close the Instant Pot lid, ensuring the valve is set to ‘Sealing’.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 10 minutes.
- After the cooking time is complete, allow for a natural release for 5 minutes, then quick release the remaining pressure.
- Open the lid carefully and check that the chicken is cooked through (internal temperature should reach 165°F).
- Serve warm, drizzling additional olive oil over the vegetables if desired.
Notes
- Ensure to use Whole30 compliant chicken broth.
- Feel free to substitute any other vegetables you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg