Spend with Pennies · by Holly Nilsson★ 4.9 (30)
Instant Pot Chicken and Vegetables
NUTRITION · PER SERVING43M COOK
CAL 23%·PRO 59%
CARBS 24G21% OF CAL
2G FIBER0G ADDED4G INTRINSIC17G OTHER4G TOTAL SUGAR
FAT 26G52% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Herb-seasoned chicken thighs cooked in broth with potatoes, carrots, and mushrooms in an Instant Pot. A complete, nourishing one-pot meal ready in under an hour.
mainamericanchicken🥘 pressure cookerdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds bone-in skin-on chicken thighs (drumsticks, breasts)
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 ½ pounds baby potatoes
- ½ red onion (cut into pieces)
- 2 carrots (cut into large pieces)
- 8 mushrooms (halved)
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
At a glance
PER SERVING · TIME 43M
CAL 23%·PRO 59%
CARBS 24G21% OF CAL
2G FIBER0G ADDED4G INTRINSIC17G OTHER4G TOTAL SUGAR
FAT 26G52% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 23m
- Sodium
- 179mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 15mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.