Easy Instant Pot Chicken and Vegetable Bowl - Perfect for Beginners
Learn pressure cooking basics with this beginner-friendly Instant Pot chicken and vegetable recipe that's ready in 30 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 medium carrots, cut into 1-inch rounds
- 3 stalks celery, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into 2-inch cubes
- 3 cups low-sodium chicken broth
- 1 cup diced potatoes (about 2 medium russet potatoes)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 cups fresh spinach, loosely packed
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- 1
Set your Instant Pot to sauté mode and warm the olive oil until it shimmers, about 1 minute.
- 2
Add the diced onion, carrots, and celery to the pot, stirring occasionally until the onion becomes translucent and fragrant, approximately 4 minutes.
- 3
Stir in the minced garlic and cook for another 30 seconds until the aroma becomes noticeable.
- 4
Add the chicken cubes to the pot and stir gently to coat with the oil, cooking until the outside turns opaque, about 3 minutes total.
- 5
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits that add flavor.
- 6
Add the diced potatoes, bay leaves, dried thyme, dried oregano, black pepper, and sea salt, stirring everything together gently.
- 7
Press the cancel button to turn off sauté mode, then secure the lid and set the valve to sealing position.
- 8
Select the manual or pressure cook setting and adjust the time to 8 minutes at high pressure using the +/- buttons.
- 9
Allow the pot to come to pressure naturally, which will take approximately 5 to 7 minutes as the internal temperature builds.
- 10
When the timer sounds, carefully switch the valve to venting position to release steam quickly, standing back as the pressure escapes.
- 11
Remove the lid by tilting it away from your face, then stir in the fresh spinach and lemon juice until the greens wilt, about 1 minute.
- 12
Taste the broth and adjust seasoning with additional salt or pepper if needed.
- 13
Ladle the chicken and vegetables into serving bowls, ensuring each portion includes broth and a generous amount of vegetables.
- 14
Garnish each bowl with fresh parsley and serve hot, optionally drizzling with additional olive oil for richness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| boneless, skinless chicken breast | bone-in chicken thighs with skin removed | Thighs contain more beneficial collagen and take pressure cooking exceptionally well while remaining juicy |
| low-sodium chicken broth | homemade bone broth or grass-fed beef bone broth | Bone broth provides superior collagen, gelatin, and amino acids that support gut lining integrity and reduce inflammation |
| russet potatoes | cauliflower florets or celery root chunks | These alternatives offer similar texture when cooked under pressure while containing significantly fewer carbohydrates and a lower glycemic impact |
| dried thyme and oregano | fresh herbs added at the end (fresh thyme, fresh oregano, or dried Italian seasoning blend) | Fresh herbs preserve more phytonutrients and anti-inflammatory compounds that heat can degrade when cooking under pressure |
| spinach only | mixed bitter greens such as kale, arugula, or endive added raw before serving | Varied bitter greens contain diverse polyphenols, support healthy bile production, and promote beneficial gut bacteria diversity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 342 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 82mg |
| Sodium | 580mg |
| Carbohydrates | 18g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 40g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 342 | 285 | 340 |
| Protein | 40g | 38g | 32g |
| Carbs | 18g | 18g | 28g |
| Fat | 10g | 10g | 10g |
| Fiber | 5g | 5g | 8g |
| Sugar | 3g | - | - |
| Health Scores | |||
| Gut Health | 8/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 8/10 |
| Blood Sugar | 7/10 | 9/10 | 9/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
