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5
from 1 vote
Instant Pot Chicken And Vegetables
A wonderfully delicious combo of juicy chicken, tender veggies and cheesy sauce…
Course
dinner, Main Course
Cuisine
Mediterranean
Keyword
instant pot, Instant Pot Chicken and Vegetables
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
349
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
2
skinless, bone-in chicken breasts
around 4-ounce
salt and pepper
to taste
½
onion
chopped finely
1
cauliflower
1
broccol
1
carrot
finely sliced
1
tomato
1
cup
mozzarella cheese
1
can
cream of mushroom soup
or sub. cream cheese or heavy cream
Instructions
Prepare your chicken by cutting it into small pieces.
Prepare vegetables. Peel your carrots.
Shred the carrotes, tomatos, and onion into small pieces
Add all the vegetables and mix the ingredients in the instant pot.
Cover the pot and secure the lid and the cooking time to 5 minutes
Press “Cancel” and carefully allow a quick release.
Now add Cream and Mozella cheese to it.
Stir the ingredients mixture.
Transfer the chicken and vegetable recipe onto a platter.
Pour sauce over chicken breasts and serve with the garnishing of scallion.
Video
Notes
This recipe is fantastic in its current form, there is no need to alter ingredients.
If you wish to substitute cauliflower with button mushrooms or broccoli.
If you're using mushrooms, make sure not to wash out them.
In case if you are serving this over rice, then start your rice first.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
22
g
|
Protein:
38
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
413
mg
|
Potassium:
1491
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
3974
IU
|
Vitamin C:
212
mg
|
Calcium:
261
mg
|
Iron:
2
mg