Chicken and Vegetables

By carvalhohm

Ingredients

• 4 4 to cups vegetables cut to roughly equal-sized chunks
• 4 4 to cups vegetables cut to roughly equal-sized chunks
• 4 4 to cups vegetables cut to roughly equal-sized chunks
• drizzle of oil
• drizzle of oil
• drizzle of oil
• salt and pepper
• salt and pepper
• salt and pepper
• Potatoes
• Potatoes
• Potatoes
• carrots
• carrots
• carrots
• celery
• celery
• celery
• mushrooms
• mushrooms
• mushrooms
• onions
• onions
• onions
• garlic
• garlic
• garlic
• 4 4 4 pounds of chicken parts (leg quarters, thighs, breasts with or without bones bay leaf or other herbs
• 4 4 4 pounds of chicken parts (leg quarters, thighs, breasts with or without bones bay leaf or other herbs
• 4 4 4 pounds of chicken parts (leg quarters, thighs, breasts with or without bones bay leaf or other herbs

Preparation

Step 1

Saute (or simply add to the pot if you're short on time) vegetables together with oil, salt, pepper, potatoes, carrots, celery, mushrooms, onions, and garlic. Layer chicken more salt and pepper on each layer. Add bay leaf or other herbs.

Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.

Variation 1-- Instant Pot Chicken and Rice:
Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).

Variation 2-- Instant Pot Coq Au Vin:
Make the main recipe but add about 4 slices of bacon, chopped, to your saute mix. Add a few glugs of red wine. Follow the same pressure instructions.