Craving a meal that’s bursting with flavor but short on time? This Instant Pot Ginger Chicken with Vegetables is your new weeknight hero! We’re talking fall-off-the-bone tender chicken thighs swimming in a zesty, spicy sauce made with fresh ginger, fiery cayenne, and creamy Dijon mustard. This entire, nourishing meal comes together in one pot in just 30 minutes, making cleanup an absolute breeze. It’s a warm, comforting, and incredibly satisfying dish that tastes like it simmered for hours. Get ready to press a few buttons and let the magic happen!
Ingredients
• For the Chicken & Vegetables
• 4 large chicken thighs, skin-on
• 4 tbsp / 57g butter
• 1 small onion, finely chopped
• 1 large tomato, roughly chopped
• 1 cup / 100g shiitake mushrooms, chopped
• 1 cup / 90g broccoli florets
• 1 cup / 30g fresh spinach
• 3 cups / 720ml chicken stock
• For the Ginger Marinade
• ¼ cup / 60ml olive oil
• ¼ cup / 60g Dijon mustard
• 4 garlic cloves, crushed
• 2 tbsp fresh ginger, grated
• 1 tbsp fresh mint, finely chopped
• 1 tbsp cayenne pepper
• 2 tsp / 12g sea salt
Instructions
1. Directions
2. In a small bowl, whisk together all the marinade : olive oil, Dijon mustard, crushed garlic, grated ginger, mint, cayenne pepper, and sea salt.2. Pat the chicken thighs dry with a paper towel. Generously brush the marinade all over each piece of chicken, ensuring they are fully coated. Set aside to marinate for at least 15 minutes.3. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the butter to the inner pot. Add the chopped onion and cook for 2-3 minutes until softened and fragrant.4. Add the chopped tomatoes and mushrooms to the pot, continuing to sauté for another 3 minutes until the mushrooms have released some of their liquid. Stir in the broccoli and spinach, cooking just until the spinach begins to wilt. Turn off the Sauté function.5. Place the marinated chicken thighs on top of the vegetables in the pot and pour in the chicken stock.6. Secure the lid, ensuring the steam release handle is in the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 10 minutes at high pressure.7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully moving the steam release handle to the ‘Venting’ position to release any remaining steam.8. Carefully open the lid. Serve the ginger chicken and vegetables immediately, spooning the delicious sauce over the top.
Nutritional Information
• Per Serving: Calories 578 | Total Fats 31.6g | Net Carbs: 9.6g | Protein: 61.5g | Fiber: 3g
Pro Tips
• for Success
• For extra flavor and crispy skin, use the Sauté function to sear the chicken thighs for 2-3 minutes per side before adding any vegetables. Remove the chicken, cook the vegetables, then return the chicken to the pot to pressure cook.
• If you prefer a thicker sauce, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. After pressure cooking, remove the chicken, select ‘Sauté’, and whisk the slurry into the sauce, simmering until it thickens.
• For a deeper, more intense flavor, allow the chicken to marinate in the refrigerator for up to 4 hours before cooking.
• Feel free to swap the vegetables based on what you have. Bell peppers, zucchini, or bok choy would also be delicious additions. Add heartier vegetables like carrots along with the onions.
FAQ
Q: Can I use different vegetables in this Instant Pot ginger chicken recipe
A: Yes, absolutely! The recipe is very versatile. You can easily swap vegetables like bell peppers, zucchini, or bok choy. For heartier vegetables like carrots, add them in with the onions at the beginning of the sauté step.
Q: How can I make the sauce thicker
A: To thicken the sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, remove the chicken, turn on the ‘Sauté’ function, and whisk the slurry into the sauce until it simmers and thickens.
Q: How do I get crispy skin on the chicken
A: For extra flavor and crispy skin, use the ‘Sauté’ function to sear the chicken thighs for 2-3 minutes per side before cooking the vegetables. Remove the chicken, cook the veggies, then place the seared chicken back on top to pressure cook.
Q: Can I marinate the chicken for longer
A: Yes, for a deeper and more intense flavor, you can marinate the chicken in the refrigerator for up to 4 hours before cooking.
