Instant Pot Homestyle Chicken

I got this recipe and photo from www.365daysofcrockpot.com

Instant Pot Homestyle Chicken and Veggies 

• 1/2 cup water
• 1 3/4 lbs uncooked thawed boneless, skinless chicken breasts or boneless, 
• skinless chicken thighs
• 1/2 pound baby carrots (the thicker kind) or whole peeled carrots
• 1 lb fresh green beans
• 1 1/2 lbs red potatoes
• 1 tsp kosher salt
• 1 tsp crushed rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 Tbsp olive oil

1. ***My notes-I My family loves this recipe.  usually have frozen chicken tenders that I need to be defrosted. I defrost it in the microwave .It is usually still somewhat frozen, I cut it up and saute it in the olive oil and seasonings. Then I add the potatoes, carrots and green beans. I scoop it out and put it in a casserole dish. I also make a gravy from the drippings when done. So good!
2. 
   
3. Add water to the Instant Pot.
4. Prepare your chicken by cutting off excess fat and then cutting the chicken into bite size pieces. Add the chicken to the pot.
5. Prepare your vegetables. Peel your carrots. Wash your green beans and trim off the ends. Cut them in half. Wash your potatoes and cut the red potatoes in half (for firmer) or in quarters (for soft). Add all the vegetables to the pot.
6. Sprinkle in the salt, rosemary, garlic powder, onion powder, pepper, paprika and olive oil. Use a large spoon to toss everything together and to distribute the seasonings.
7. Cover the pot and secure the lid. Set valve to sealing. Set the manual/pressure cook time to 5 minutes. When the pot beeps indicating that the time is up let the pot sit there for 5-10 minutes and then perform a quick release by moving the valve to venting.
8. Open the pot and scoop the chicken and veggies onto serving plates. Eat and enjoy!