Autumn Chicken and Vegetables
By :Instant Pot Recipe Collection Cookbook
Print Recipe
Votes: 66
Rating: 4.23
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: 66
Rating: 4.23
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.
56 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!

  31. Nlsheinberg
    Nlsheinberg says:

    I used chicken breast . Very tender. Next time will add thyme to chicken with salt…chicken.needed a little more flavor

  32. KristiSmit
    KristiSmit says:

    Enjoyed this dish. Very easy to make, instructions were clear. Taste is slightly too acidic for me, might adjust apple juice amounts next time, but over all an easy, quick dish for autumn. Served it with polenta.

  33. RedJ
    RedJ says:

    You have to be joking, “24 minutes total”. I’m a 1.5 hours into this and hasn’t even started 2nd manual cycle. This is a 2 hour recipe.

  34. J2ponce81
    J2ponce81 says:

    I’ve now been cooking for over 1 hour! Definitely not 24 minute quick meal. I’m excited to see what this I’ll taste like=)

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