This recipe delivers a weeknight solution that’s both simple and satisfying. The Instant Pot transforms basic ingredients into a meal with minimal effort and maximum flavor.
What makes this dish special is the hands-off approach. Chicken and carrots cook together, absorbing a rich blend of seasonings while staying tender and juicy. No complicated steps—just set it and let the pot do the work.
You’ll end up with perfectly cooked chicken, soft carrots, and a light broth that ties everything together. It’s a balanced, comforting meal that comes together fast.
Ideal for busy evenings when you want something hearty without the fuss. Here’s how to make it.
Ingredients for Instant Pot Chicken and Carrots
Simple ingredients deliver maximum flavor with minimal effort in this hands-off meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| Carrots 🥕 | 1 lb | Peeled, cut into 2-inch pieces |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Crushed for better distribution |
| Dried Rosemary 🌿 | 1 tsp | Crushed for better distribution |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
The chicken thighs are key here—boneless, skinless ensures even cooking and absorbs the seasonings beautifully. Costco and Whole Foods carry high-quality options, but any trusted butcher or supermarket will do. Look for thighs with consistent thickness to avoid uneven doneness. The carrots should be fresh, firm, and vibrant orange for the best texture and flavor.
Swap the chicken broth for vegetable broth if preferred, or use water with a bouillon cube (chicken or vegetable). No fresh thyme or rosemary? Dried works at one-third the amount. For a smokier profile, opt for smoked paprika instead of sweet. The Dijon mustard can be replaced with whole grain mustard for texture, or omitted entirely if you’re not a fan.
This dish keeps well in the fridge for 4-5 days and reheats beautifully. The flavors deepen over time, making leftovers even more delicious. Freeze for up to 3 months in airtight containers for future quick meals.
Why You’ll Love This Recipe
- One Pot Magic: I toss in the chicken thighs, carrots, and onion, press a button, and walk away—dinner practically makes itself.
- Rich and Savory: The chicken broth and olive oil create this deep, comforting flavor that soaks right into the carrots and chicken.
- Meal Prep Hero: I make a double batch on Sunday and pack it for lunches all week—still tastes fresh reheated.
- Budget Friendly: Honestly, chicken thighs and carrots stretch further than I expected, and it feels like a hearty meal every time.
Step-by-Step Instructions for Chicken and Carrots
This hands-off method delivers tender chicken and perfectly cooked carrots with minimal effort.
Step 1: Sear and Sauté the Aromatics
Set your Instant Pot to the Sauté function on Normal heat. Add the 1 tbsp Olive Oil and let it heat for 30 seconds until shimmering. Season the 1.5 lb Boneless Skinless Chicken Thighs with the 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Paprika, ensuring even coverage.
Working in batches if needed, sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken and set aside. In the same pot, add the diced 1 whole Yellow Onion and cook for 3 minutes until softened. Stir in the minced 3 cloves Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary, cooking for 1 minute until fragrant.
Step 2: Deglaze and Combine Ingredients
Pour in the 1 cup Chicken Broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step ensures maximum flavor in your dish. Stir in the 1 tbsp Dijon Mustard until fully incorporated into the liquid.
Return the seared chicken to the pot, nestling the pieces into the broth. Add the 1 lb Carrots (peeled and cut into 2-inch pieces) and the 1 whole Bay Leaf. Make sure the chicken and carrots are mostly submerged in the liquid for even cooking.
Step 3: Pressure Cook to Perfection
Secure the lid on your Instant Pot and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot will take approximately 10-15 minutes to come to pressure before the cooking time begins.
Once the cooking cycle completes, allow the pressure to release naturally for 5 minutes, then switch the valve to Venting to release any remaining pressure. This gradual release helps the chicken stay tender and juicy.
Step 4: Finish and Serve
Carefully remove the lid and discard the 1 whole Bay Leaf. The chicken should be fully cooked, reaching an internal temperature of 165°F, and the carrots should be tender but not mushy.
Use a slotted spoon to transfer the chicken and carrots to a serving platter. If desired, you can thicken the remaining broth in the pot by setting it to Sauté and simmering for 2-3 minutes until slightly reduced. Pour the sauce over the chicken and carrots before serving.
Pro Tips For Making Instant Pot Chicken And Carrots
- Sear the Thighs: Brown the chicken thighs in the Instant Pot first using 1 tablespoon of olive oil—this adds depth of flavor that pressure cooking alone can’t achieve. I learned this the hard way after making bland batches without this step.
- Cut Carrots Evenly: Slice the carrots into uniform 1-inch pieces so they cook at the same rate as the chicken. After ending up with mushy carrots and undercooked meat once, I finally started paying attention to this.
- Deglaze Thoroughly: Use about ½ cup of chicken broth to scrape up all the browned bits from the bottom of the pot after searing. Sounds tedious, but it prevents the “burn” error and packs extra flavor into the dish.
- Skip the Quick Release: Let the pressure release naturally for 5-10 minutes before switching to quick release—this keeps the chicken thighs juicy instead of dry. I was skeptical until I tried it, but the difference is noticeable.
Essential Equipment for Perfect Results
Instant Pot Essentials
The 6-quart Instant Pot Luxe is my go-to model—it’s the perfect size for most recipes and has all the functions you need. The Sauté and Pressure Cook settings are non-negotiable for this dish. I’ve tried smaller models, but 6 quarts gives you the best versatility without taking up too much counter space. 💡
Wooden Spoons
A good wooden spoon is critical for deglazing the pot. I use a bamboo spoon from OXO—it’s sturdy, heat-resistant, and won’t scratch your Instant Pot’s nonstick coating. Avoid metal utensils to protect the inner pot.
Measuring Tools
Accurate measurements matter for consistent results. I keep a set of stainless steel measuring spoons and a 1-cup glass measuring cup handy. The Dijon mustard and spices need precise amounts to balance the flavors perfectly.
Cutting Setup
A sharp 8-inch chef’s knife makes quick work of the onion and carrots. I recommend Wüsthof or Victorinox brands for durability. Pair it with a non-slip cutting board—I prefer epoxy resin for easy cleaning and knife-friendly surfaces.
Safety Gear
Always use oven mitts or silicone tongs when handling the Instant Pot lid after pressure cooking. The steam release can be dangerous, and the lid stays hot. I keep a pair of 12-inch tongs nearby for serving the chicken and carrots safely.
Optional Upgrades
For thicker sauces, a cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp cold water) can be stirred in at the end. A fat separator helps remove excess oil from the broth if you prefer a leaner finish. These aren’t essential, but they’re nice to have. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but reduce pressure cooking time to 6 minutes to prevent dryness. Thighs stay juicier, but breasts work if that’s your preference.
How do I prevent carrots from turning mushy?
Cut them into 2-inch chunks and add them on top of the chicken. This keeps them out of the liquid so they steam rather than boil.
What can I use instead of Dijon mustard?
Swap in 1 tbsp whole grain mustard for texture or 1 tbsp yellow mustard for milder flavor. Omit entirely if preferred.
Can I double this recipe?
Yes, but don’t exceed 2/3 full capacity in your Instant Pot. For a 6-quart, that’s about 3 lb chicken max.
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