couscous chicken and vegetables recipe
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5 from 5 votes

Instant Pot Chicken Couscous

Pearl couscous, shredded chicken, peas, and carrots come together to make a quick and easy Instant Pot dump meal that's full of flavor.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Main Course
Cuisine: Honduran
Category: Casseroles, Pastas, Poultry
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 6
Calories: 372kcal
Author: Valerie Cooper

Ingredients

  • 2 cups pearl couscous
  • 1 lb cooked and shredded chicken approx. 4 breasts
  • 1 cup frozen peas and carrots
  • 3 cups unsalted chicken stock
  • 2 packets sazon Goya con azafran seasoning
  • 1 tsp kosher salt

Instructions

  • Layer The Ingredients In The Pot: First, add the pearl couscous to the pot and then layer the shredded chicken on top. Next layer the peas and carrots on top of the shredded chicken.
  • Add The Chicken Stock And Seasonings: Add the salt and Goya seasoning packets to the chicken stock and stir them in until the seasonings are fully dissolved into the stock. Pour the seasoned stock over the ingredients in the pot.
  • 6-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing', and then set the cook time to 6 minutes on 'Manual' or 'Pressure Cook', 'High Pressure'.
  • Quick Pressure Release: Once the 6-minute cook time has completed, perform a quick pressure release (QPR).
  • Open the Pot: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and mix the couscous and chicken together.
  • Serve and enjoy!

Nutrition

Calories: 372kcal | Carbohydrates: 48g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 414mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2245IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 2mg