Autumn Chicken and Vegetables
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 65
Rating: 4.25
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 9 minutes
Servings
6 servings
Ingredients
  • 3-4 pounds chicken thighs bone in
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour gluten free, if celiac
  • 2 tablespoons olive oil
  • 1/2 cup apple cider or juice
  • 1/4 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 small butternut squash cut into 3/4-inch pieces, 3-4 cups
  • 1 bulb fennel thinly sliced
  • 1/2 cup walnuts optional
  • 1/4 cup basil leaves fresh, very thinly sliced, optional
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 9 minutes
Servings
6 servings
Ingredients
  • 3-4 pounds chicken thighs bone in
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour gluten free, if celiac
  • 2 tablespoons olive oil
  • 1/2 cup apple cider or juice
  • 1/4 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 small butternut squash cut into 3/4-inch pieces, 3-4 cups
  • 1 bulb fennel thinly sliced
  • 1/2 cup walnuts optional
  • 1/4 cup basil leaves fresh, very thinly sliced, optional
Votes: 65
Rating: 4.25
Rate this recipe!
Instructions
  1. Season chicken with salt and pepper; coat lightly with flour. Press Sauté; heat oil in Instant Pot, Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.
  2. Stir in cider, broth and thyme; cook 1 minute, scraping up browned bits from bottom of pot. Return chicken to pot, pressing into liquid.
  3. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 6 minutes. When cooking is complete, press Cancel and use quick release.
  4. Add squash and fennel to pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure for 3 minutes.
  5. When cooking is complete, press Cancel and use quick release. Remove chicken and vegetables to platter; cover loosely to keep warm.
  6. Press Sauté; cook sauce about 5 minutes or until slightly thickened and reduced by one third.
  7. Serve sauce with chicken and vegetables; sprinkle with walnuts and basil, if desired.
52 replies
  1. Aodhanmom
    Aodhanmom says:

    Overall great recipe. I did double the chicken stock and apple cider because I thought the recipe wasnt enough for sauce for the meal. I’m glad I did!

  2. Dianam
    Dianam says:

    Great chicken and very flavorful! Served it with rice and the sayce was very good. Warning: double apple juice and broth otherwise you’ll get the “BURN” warning and not a lot of sauce afterwards. Will definitely make it again. Also mix flour with salt and pepper to save a step.

  3. MJWilson
    MJWilson says:

    Enjoyed this recipe, only thing I will do different next time is brown the chicken on the stove top. The instant pot doesn’t get hot enough to make the skin crispy. I would recommend this recipe. Very easy if you but precut butternut squash. Really tasty!

  4. z7rlp0
    z7rlp0 says:

    Lacked flavor, fennel was not at my Kroger, some said you could substitue Celery perhaps someone can try that that and modify receipe? I am new to instant pot.

  5. Cookinrosie
    Cookinrosie says:

    I tried it…. added a little flair of my own, some mushrooms. I wish I had read notes before
    I started! Got the “burn” notice- added more liquid but had some difficulty finishing the cooking process

  6. Lew8810
    Lew8810 says:

    This was my first Instant Pot recipe. With that said, was very tasty but took so much longer than I thought it would. Cooking time here is way off. From start to finish took me about 90 minutes and it wasn’t because I was new but each step it took pot really long to start the new process – I guess heating up.

  7. Jschulm
    Jschulm says:

    First Instant Pot recipe. Really tasty! Followed others recomendation and doubled liquids. Also added a few red potatoes just becaise. With prep and heating really takes about 90 minutes, but worth the time.

  8. Prettyfaithful1
    Prettyfaithful1 says:

    It was very tasty. I woukd have preferred if the chicken remain crisoy thoughout the cooking process, but it was good nonetheless.

  9. jmwood
    jmwood says:

    This dish was delicious. I didn’t need to change anything. The only note is that the two times you have to bring it to pressure, and the two that you need to reduce pressure adds a considerable amount of time to the recipe.

  10. xiaostrawberrie
    xiaostrawberrie says:

    I like to double the liquid in this recipe…and when I dont have fennel, I use celery instead. When I dont have butternut squash, I use carrots instead. Not a fan of dried thyme nor walnuts so I leave all that out. Still very tasty! & Seemingly healthy, although I dont know the calories of the meal. Super easy instant pot recipe, thanks for sharing!

  11. JillAnne
    JillAnne says:

    Wonderful fall recipe, even better leftover. I served it with rice the first night And mashed poTatoes the second night.

  12. Kalabarge
    Kalabarge says:

    Deeeee-licious! Used precut squash. Doubled the liquid as suggested by others, and that seemed just right. Served with brown rice. Would recommend this recipe highly! Might add apples and/or mushrooms next time!

  13. jasmesny
    jasmesny says:

    This was pretty good. Used three large chicken breast instead of the thighs. I doubled the liquid and I think it was a good decision. Otherwise the dish would have been too dry.

  14. Debbie
    Debbie says:

    I’m thinking of trying this with boneless, skinless thighs. Anyone else try that? Any suggestions for adjusting cooking time etc.?

  15. InstaDan
    InstaDan says:

    Took much longer than the recipe suggests. Followed the instructions and after only 9 minutes of pressure cooking the chicken was still raw. The instructions don’t account for pre-heating time, and if followed are actually dangerous. Make sure the chicken is fully cooked!

  16. snoonan711
    snoonan711 says:

    Use less apple cider vinegar, 1/4 cup is sufficient. Putting in the suggested half cup made my whole dish taste very cidery. I cubed the fennel, but wish I had cut it into larger pieces. It ended up getting lost in the dish.

  17. Rageriana
    Rageriana says:

    My first instant pot trial. Delicious. I am glad I doubled the stock amount. I also used orange juice instead of apple and it was amazing.

  18. Jpressel
    Jpressel says:

    I mixed corn meal, salt and flour. I dipped the chicken in beaten eggs and then dipped the chicken in the flour mixture. I browned the chicken with olive oil in a skillet. The drippings i put into the pot. Then added the chicken and other ingredients.

    When i put the squash and other vegetables into the pot i added some honey. Yum!

  19. Marcilyn
    Marcilyn says:

    I doubled the liquid as suggestd – it definitely would have been too dry without it. Pretty good but next time i think I will try sweet potatoes. The cooking time was perfect – everything was done. I might use a little more fennel and try it with chicken breasts next time.

  20. JaninePPT
    JaninePPT says:

    This was delicious, quick, and easy! I did double the apple cider and broth, and used a keto breading instead of flour (1-2-3 keto breading). Also added rosemary to the basil and thyme. Didn’t use fennel, as i didn’t have any. Used tri-color carrots instead of squash, and served with quinoa. The broth was really good over the quinoa.

  21. dgoblue
    dgoblue says:

    I made this with boneless, skinless chicken thighs and onion instead of fennel. It came out great. In the saute step, I browned closer to 6 minutes. I doubled the amount of liquid as others suggested and it worked perfectly – I can’t imagine using less liquid than that. Topped with chopped walnuts, dollops of basil paste, and goat cheese. Yum!

  22. Kayteekay
    Kayteekay says:

    Excellent flavour and aroma. Served with rice. Definitely DOUBLE OR TRIPLE the liquid. I got a “burn” error TWICE on my IP with the original amount of liquid. Luckily just really brown not actually burnt.

  23. Danidanz08
    Danidanz08 says:

    Yes! Up the liquid. I substitued fennel for tri-colored carrots and chopped up 1 honeh crisp apple. Added some noodles in with the veggies too and it worked!! Basil makes it. So! Dont skimp on that

  24. crystalstengel
    crystalstengel says:

    I used chicken tenders and next time I will cut the cook time down by a little bit. Other than that it was super delicious!!

  25. Kazbar2000
    Kazbar2000 says:

    Just ok. I followed the recipe exactly and it was fine — it had plenty of liquid in it. Just didnt love the flavor as much as others did. Probably just a matter of personal taste. Love trying new things in the IP!

  26. Chihuahua
    Chihuahua says:

    Made tonight, all enjoyed it. Thighs could have used more spice. Overall good. The Flapper pie I made stole the show though 🙂

  27. rdpeach
    rdpeach says:

    I made this but i used sparkling apple juice by mistake and it turned out absolutely amazing. I used GF flour because I am on a weight loss eating healthy kick but yes mite liquid would work also.

  28. LyndaC
    LyndaC says:

    Its a hit with my family! I used apple juice as that was on hand. I cut rhe squash into slightly smaller chunks as butternut squash needs more than 3 minues. Will definately make it again!!

  29. Relaine
    Relaine says:

    Yummy! Tasty and nurturing on a winter night. Have made several times and have started adding more veggies too

  30. JJ Hill
    JJ Hill says:

    Great recipe, but lets just say it took more than 24 min to make (closer to 3 hours for me). Still would recommend to others if you have the time!

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