Instant Pot Chicken and Vegetables
This comforting Instant Pot recipe features juicy bone-in chicken, tender baby potatoes, and hearty vegetables all seasoned with fragrant herbs and spices for an easy, deeply flavorful meal.
Equipment
- 1 Instant Pot Electric pressure cooker
Ingredients
Main ingredients
- 2 pounds chicken thighs and drumsticks bone-in
- 4 tablespoons olive oil divided
- 1 ½ cups chicken broth
- 1 ½ pounds baby potatoes peeled and halved
- 1 red onion roughly diced
- 2 carrots cut into big chunks
- 8 oz mushrooms cleaned and halved
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 3 sprigs fresh rosemary
Instructions
Instructions
- Set Instant Pot to Sauté mode and add 2 tablespoons olive oil. Let it heat up.
- Place chicken pieces in the pot and sear 3-4 minutes per side until browned. Remove and set aside.
- Add remaining 2 tablespoons olive oil, red onion, carrots, mushrooms, and garlic. Sauté 3-4 minutes until softened.
- Stir in Italian seasoning and smoked paprika, cooking for 1 minute to release aroma.
- Pour in chicken broth and scrape bottom to lift up browned bits.
- Return chicken and add baby potatoes to the pot.
- Close lid, set valve to sealing, and cook on Manual High Pressure for 10 minutes.
- Let pressure naturally release for 10 minutes, then quick release remaining steam.
- Open carefully, check seasoning, and serve warm.
Notes
Use fresh rosemary sprigs for optimal flavor, and don't skip browning the chicken to lock in juices. Leftovers taste even better the next day.