Chicken and Vegetables (Instant Pot)

Instant Pot Chicken with Autumn Vegetables - full of cozy fall flavours and perfect for busy weeknights. Made with tender, juicy chicken thighs, Brussels sprouts, pumpkin and broccoli.

6-8 boneless chicken thighs, skinless or with skin
sea salt
black pepper, freshly ground
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. dried rosemary
2 Tbsp. olive oil
3 Tbsp. ghee or butter
2 Tbsp. onion, chopped
2 cloves garlic, sliced or minced
1½ Tbsp. balsamic vinegar
½ cup chicken broth
2 cups Brussels sprouts, about ½ lb, trimmed and halved
1 cup pumpkin or butternut squash, chopped
1 cup broccoli florets
1 small yellow zucchini, quartered
fresh parsley or thyme, chopped

Season the chicken with salt, pepper, garlic powder, thyme, rosemary and sage.

To Cook in the Instant Pot:
Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 qt Instant Pot DUO)

Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

Melt ghee in the Instant Pot and stir in the onions and garlic. Add balsamic vinegar to deglaze pan and cook for 1 minute.

Add the chicken broth along with the browned chicken back into the Instant Pot. Add the pumpkin and Brussels sprouts. Lock the lid, and turn the valve to SEALING.

Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.

It will take about 5-10 minutes to come to pressure and start counting down.

When done, do a quick release, then remove your Instant Pot lid. Add the broccoli and zucchini then close the lid for 2 minutes to steam.

Once the broccoli is tender, remove chicken and all the vegetables to a platter; cover loosely to keep warm.

Press sauté and cook any remaining sauce for about 2-3 minutes until slightly thickened.

Serve sauce with chicken and vegetables; sprinkle with rosemary and parsley, if desired.

To Cook On the Stove:
In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165°F. Transfer browned chicken to plate and set aside.

Return pan back to heat and melt ghee. Stir in the onions and garlic. Add balsamic vinegar to deglaze the pan while stirring up any brown bits. Add the chicken broth then add the chicken back into the pan until hot.

Add Brussels sprouts, pumpkin, onion, and season with salt and pepper, to taste. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the broccoli and zucchini and cook for 1 minute. Pour in ¼ cup of the broth. Bring to a boil and cook for about 2 minutes. Add the reserved chicken and remaining ¼ cup broth. Cook until heated through, about 2 minutes.

Sprinkle chicken with fresh rosemary and chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and vegetables.

Cook's Notes:

• For chicken breasts: use 3 breasts, sliced horizontally in half.
• I use ½ cup of broth in my 6 qt Instant Pot DUO with no problems or burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model.