Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs
- 2 cups chopped carrots
- 2 cups chopped broccoli florets
- 1 cup chopped bell peppers
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth or stock
- 2 tablespoons olive oil
- 1 teaspoon paprika (optional)
- Salt and pepper to taste
- Fresh herbs like thyme or parsley for garnish
Instructions
- Start by trimming and cutting the chicken into bite-sized pieces. Chop all vegetables into uniform pieces for even cooking. Mince the garlic and set all ingredients ready to go.
- Set your Instant Pot to sauté mode. Add olive oil and cook the chicken until browned, then set aside. In the same pot, sauté onions and garlic until fragrant. Add carrots and bell peppers to soften slightly.
- Return the chicken to the pot, add chicken broth, paprika, salt, and pepper. Seal the lid and cook on high pressure for 8 minutes. Once cooking is complete, carefully release the pressure.
- Open the lid and stir in the broccoli. Use the sauté mode again to simmer for an additional 3-5 minutes until the broccoli is tender but still vibrant. Garnish with fresh herbs and serve hot.
Notes
- For an extra burst of flavor, add a splash of soy sauce or lemon juice before serving.
- Use other vegetables like zucchini or snap peas based on your preference.
- Adjust the cooking time for different cuts of chicken—thinner pieces cook faster.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg