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Whole30 Instant Pot Chicken & Veggies

A delicious and easy meal made entirely in the Instant Pot. Juicy, tender chicken, perfectly cooked veggies and a lovely gravy to pour over top. This Whole30 meal is a winner.
Course Main Course
Cuisine American
Keyword chicken, gluten free, instant pot, paleo, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 382kcal
Author Sara

Ingredients

  • 1 Tbls Avocado Oil or olive oil
  • 4 Chicken Breasts or 2 Large
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Garlic Powder
  • 2 cups Baby Potatoes assorted; halved
  • 1 cup Carrots peeled & cut into 1" chunks
  • 2 cloves Garlic minced
  • 1 cup Chicken Broth
  • 2 sprigs Fresh Thyme
  • 1 Lemon halved
  • 1 Tbls Tapioca Starch
  • 1 Tbls Ghee

Instructions

  • Turn the Instant Pot to saute mode and add in the oil. While it is heating up, season the chicken with the salt, pepper, paprika and garlic powder on both sides
    Once the oil is hot, brown the chicken for 2 minutes on both sides and set aside. Turn saute mode off
  • Add the broth, carrots, potatoes and garlic into the bottom of the pot
    Place a sprig of thyme over the veggies and then place the trivet in the pot
  • Set the browned chicken breasts on top of the trivet with remaining thyme sprig and halved lemon
    Close the lid, move steam valve to 'seal' and set to high pressure for 5 minutes
  • Once timer goes off, hit cancel button and let sit for 6 minutes, then do a manual release of the steam
    Use a slotted spoon to remove the chicken and veggies ( I put them on a large platter) take out the trivet and discard the thyme sprigs and lemon
  • In a small bowl mix 1 Tbls of the tapioca starch with 1 Tbls room temperature water and stir into the liquid left in the Instant Pot
    Turn to saute mode, the liquid will being to lightly boil. It should thicken to a gravy consistency, turn saute mode off and stir in ghee
    Remove from pot and use to pour over the chicken and veggies

Notes

You can also use arrowroot powder to thicken in place of tapioca starch
*or cornstarch (not Paleo or Whole30)
The recipe is 4 servings. I had two giant chicken breasts, so that was 4 servings for us. But you could also put in 4 regular sized chicken breasts. Everything else would stay the same. 
 

Nutrition

Calories: 382kcal | Carbohydrates: 22g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1086mg | Potassium: 1339mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5561IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg