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Banana Chocolate Chip Bundt Cake
Homestyle Chicken and Vegetables
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Homestyle Chicken and Vegetables is always a family-favorite dinner. Now you can make it so much quicker by using your Instant Pot® pressure cooker. The bone-in chicken breasts stay moist and tender and the carrots and potatoes cook at the same time in the same pot. Those bright orange carrots also have vitamin A and beta-carotene, both of which are believed to be potent inflammation fighters. Dinnertime has never been easier or more delicious.
Ingredients
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Instructions
- Season the chicken breasts with
1/2 teaspoon salt and1/4 teaspoon pepper. - Pour the stock into the inner pot and then add the chicken breasts. Place the carrots and potatoes on top of the chicken and season them with the rest of the salt and pepper. Secure the lid.
- Press the Manual or Pressure Cook button and adjust the time to 15 minutes.
- When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
- Transfer to plates to serve and spoon the juices on top.
Recipe Notes
CALORIES: 398 | FAT: 5g | PROTEIN: 58g | SODIUM: 822mg | FIBER: 5g | CARBOHYDRATES: 24g | SUGAR: 6g
175 anti-inflammatory diet recipes to make for the hottest kitchen appliance—the Instant Pot®—for those who want fast, delicious meals the whole family will love.
Chronic inflammation is a major health risk and can wreak havoc on your body, contributing to many types of diseases. But preventing and/or reducing inflammation doesn’t have to be an overwhelming challenge. Diet—particularly one high in processed, fatty, and sugary foods—is one of the main causes of chronic inflammation, but by introducing anti-inflammatory meals into your diet, you can reduce inflammation and enjoy a healthier lifestyle.
The Instant Pot can be used to create healthy anti-inflammatory meals that are quick, easy, and most importantly delicious. With 175 recipes and photographs throughout, this cookbook is perfect for those who follow an anti-inflammatory diet. Whether you are new to the Instant Pot or an expert, this easy-to-understand cookbook takes you step-by-step through exactly how the Instant Pot works and offers simple recipes that anyone can follow.
The “I Love My Instant Pot®” Anti-Inflammatory Diet Recipe Book shows you how to make satisfying, whole-food dishes from breakfast to dinner and from snacks to dessert. Discover how quick and easy it is to follow the anti-inflammatory diet using everyone’s favorite cooking appliance. This cookbook makes creating healthy recipes in your Instant Pot easier than ever!
Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She's been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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My first recipe in my IP. Incredibly easy to make. Next time I might add some oregano for additional flavor, but simple, clean, and tasty as is. The chicken was “fall off the bone” as described.
We just got the Instantpot as a gift and have not used it yet, but this chicken recipe looks like an easy one for me at my age of 83 ti do, wish me luck.
Please list all settings whether or not to keep warm delays or other settings. I used the slow cooker on mine and it didn’t even hear the food what is wrong?
Very good and easy
First meal I made in my pot, it came out great! Very easy and simple. I will be making again!
Super easy! I added additional potatoes and carrots and meat was still falling off of the bones! Will def make again!
Where’s the seasoning?
Tender and moist…potatoes and Carrots were delicious..added some extra spices…will make again..
Could I use cream of chicken instead of chicken stock?
Second thing I’ve made in my instapot. So delicious. Will make again & again.
veggies should be place under the meat
veggies should be placed under the meat
Easy but not really flavorful – I even added a little onion. I used bone-in thighs and they came out a little dry. I can only imagine how dry breasts would be. The carrots were the best part of the meal.
So I made this, only added 2 bay leaves and hella Italian seasoning and Mrs. Dash chicken seasoning. It. Is. So. Delicious.
So I set my ultra to saute with the chicken stock, Italian seasoning, and the bay leaves. I let it simmer a sec. I seasoned the chicken REALLY well and then added that. I used whole carrots cut in half and whole red potatoes. I then set it to 15min on pressure cook. The veggies came out just SLIGHTLY overdone but I actually love it. Velvety smooth with the broth and falling apart chicken.
One of the best things I’ve made in a long time. Will definitely be making again.
This was very nice will cook this again.
So glad to say this is the very first meal I made in my new Instant Pot and wow! Everything was cooked perfectly 🙂 I even used chicken breast without the bone and it was as tender as can be. I just added an extra couple spashes of chicken broth, some pieces of sliced onion and garlic powder as well – yummy!!
Def a keeper, ideal for a cold wintry evening
I think this is a good base recipe for times/ good trial recipe for those who are new to Instant Pot. We used chicken breasts without bones or skin and they didn’t turn out too dry. I’d recommend to add your own preferred seasonings as desired as it would be very bland with just the small amount of salt and pepper.