Italian Chicken and Veggies

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Italian Chicken and Veggies

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Diet: Gluten Free, Dairy Free
Keyword: 5 ingredients or less, chicken dump
Main Protein: Chicken
Cooking Method: Instant Pot
Servings: 4
Calories: 603kcal


  • 4-6 chicken breasts boneless, skinless
  • 14 oz. Zesty Italian dressing
  • 1 tsp. red pepper flakes
  • 3 clove garlic minced
  • 12 oz. Italian veggies frozen
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Place the chicken and all the other ingredients together in a large resealable bag. Squish to combine everything and seal after removing the excess air. Freeze.

Instant Pot Cooking Instructions:

  • Thaw. Place the bag contents into your Instant Pot. Lock the cover and seal the steam nozzle.
  • Cook on manual high for 10 minutes. Allow it to natural release for 7 minutes before doing a quick release.


Calories: 603kcal | Carbohydrates: 27g | Protein: 52g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1491mg | Potassium: 1138mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4578IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 2mg