This post may contain affiliate links and ads. Read our disclosure policy here.
Last night I’d like to say that my culinary skills won the prize for best dinner. However, that’s only a half-truth. The real winner of last night’s meal was my very wonderful Instant Pot, Izzy. You see, after a day of running the kids here and there, then hosting my sister and aunt over for a lovely lazy lunch, then trying to work while Landon refused to nap, dinner was about the last thing on my mind. So at 5:10 pm when Bob sent me his daily “On my way home” text (which is usually when I hit the panic button and realize I can’t put off figuring out what’s for dinner one second longer) I headed into the kitchen.
What could I make that was quick and fairly painless? Pasta? Hot Dogs? My eyes settled on the boneless chicken thighs in the fridge and I quickly decided to let the Izzy take it from there. I spent 5-10 minutes rounding up and chopping some veggies before chucking the whole mess into the Instant Pot. This is pretty much as simple as it gets, and I want to stress this fact: our meal tasted so flavorful and savory, you would have thought that it spent allllllll day simmering on my stove or in the slow cooker. NOPE!! 40 minutes was all it took to go from turning the Instant Pot on to sitting down for a family dinner.
Let me show you how easy it was to make this Chicken and Vegetables Instant Pot Meal!
Ingredients:
4-6 boneless skinless chicken thighs
2 Cups chicken broth
1 Cup water
Salt
Pepper
Basil (fresh chopped or dried)
1 bag baby carrots
3-4 medium onions (peeled, halved)
3-5 red potatoes (rinsed, halved or quartered)
1 package sliced mushrooms
How to make:
1. Toss all vegetables into the Instant Pot.
2. Lay chicken on top of vegetables.
3. Add chicken broth and water.
4. Sprinkle a dash of salt, pepper and some basil over the top of the chicken.
5. Cook according to the directions that came with your pressure cooker. I simply secured the lid on my Instant Pot and made sure the pressure release was closed. I turned the cooker on and pushed the “Poultry” option. The Instant Pot did the rest of the work! It took about 20 minutes to set the pressure and get hot enough. Then it cooked for 20 minutes. I used the quick release option to release the pressure.
Just 40 minutes from turning the cooker on, we were met with this drool-worthy feast:
Amazing!
Make sure you check out the Instant Pot 7-in-1. It has truly been a game-changer for our dinners!!
Other posts you might enjoy…
