Best Instant Pot Chicken Dinner With Root Vegetables Recipes

INSTANT POT CHICKEN DINNER WITH ROOT VEGETABLES

Instant Pot Chicken Dinner With Root Vegetables image

Make and share this Instant Pot Chicken Dinner With Root Vegetables recipe from Food.com.

Provided by norasingley

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lemon, zest of, finely grated
3/4 teaspoon red pepper flakes
kosher salt & freshly ground black pepper
one chicken (3 1/2 pound)
1 large turnip, cut in sixths
3 large parsnips, peeled and cut in half crosswise (or carrots)
1 large fennel bulb, top trimmed and bulb quartered
4 large shallots, peeled
5 sprigs thyme
1/2 cup white wine
1/2 cup water
1 tablespoon unsalted butter
2 teaspoons Dijon mustard
1 large bunch tuscan kale, de-stemmed and coarsely chopped

Steps:

Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.
Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.
Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables.

Nutrition Facts : Calories 99.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 97.7, Carbohydrate 12.1, Fiber 3, Sugar 2.1, Protein 1.9

INSTANT POT® CHICKEN THIGHS AND VEGETABLES

Instant Pot® Chicken Thighs and Vegetables image

Chickpeas, diced chicken thighs, and vegetables cooked in the Instant Pot® are mixed with a curried coconut milk and tomato sauce that delivers tons of flavor.

Provided by Andrea Schumacher

Categories Chicken Thighs

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 medium onions, diced
3 pounds boneless, skinless chicken thighs, diced
1 ½ pounds baby potatoes, halved
4 medium carrots, cut into large pieces
2 (15 ounce) cans chickpeas, drained
1 (10 ounce) can diced tomatoes and green chiles, mild
1 (10 ounce) can diced tomatoes and habanero peppers
10 ounces water
3 cubes chicken bouillon, or more to taste
2 teaspoons curry powder
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon salt, or more to taste
1 (16 ounce) can coconut milk

Steps:

Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 41.6 g, Cholesterol 102.8 mg, Fat 25.4 g, Fiber 7.8 g, Protein 36.3 g, SaturatedFat 13.6 g, Sodium 1333.9 mg, Sugar 3.5 g