Instant Pot Roasted Chicken Breast & Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ Chicken or 2 Bone-In Chicken Breasts
  • 2 Cups Carrots
  • 8 medium new potatoes (red or yellow)
  • 1 cup pearl onions (or 1 onion chopped)
  • ½ Cup Chicken Broth
  • 1 Spring Rosemary
  • 1 Spring Thyme
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  1. Season chicken breasts with salt and pepper
  2. Spread olive oil over the bottom of Instant Pot and pour chicken broth into bottom of Instant Pot
  3. Place chicken on top of the broth and cover with onions, thyme, rosemary, and garlic.
  4. Top with carrots and potatoes (you may wish to season with salt and pepper)
  5. Place Instant Pot lid on and set to seal.
  6. Set to the Manual Setting for 20 minutes.
  7. Allow to NPR. Remove from Instant Pot.
  8. For those who want crispy skin, remove the chicken from the Instant Pot and place under the broiler for 5 minutes.
Recipe by You Brew My Tea at