Squashy Chicken for Squash-hating Kids

Ingredients

• 5whole chicken legs, with or without skin
• 150 g (1 cup)chopped carrots
• 150 g (1 cup)chopped squash
• 150 g (1 cup)chopped courgette
• 1/2onion
• 2 cloves or 2.5 ml (1/2 teaspoon)garlic or garlic powder
• 1 sprigfresh rosemary
• to tasteItalian seasoning
• 30 ml (2 tablespoons)extra virgin olive oil
• 22.5 ml (1 1/2 tablespoons)flavoured balsamic vinegar
• 43 g (3 tablespoons)butter
• 120 ml (1/2 cup)chicken stock
• to tasteHimalayan salt and pepper

Instructions

1. 1

   Heat the oil

   Press Sauté on the Instant Pot and add the olive oil.

2. 2

   Season the chicken

   Season the chicken with herbs, salt and pepper.

3. 3

   Brown the chicken

   Brown the chicken in a separate saucepan, arranging the pieces side by side with room around them. You can instead brown them in the Instant Pot in batches. Transfer the browned chicken to a plate.

4. 4

   Cook the aromatics

   Add the butter, onion and garlic to the Instant Pot. Pour in the balsamic vinegar and cook for 1 minute.

5. 5

   Add chicken vegetables

   Return the chicken to the pot, add the chicken stock and add all the chopped vegetables.

6. 6

   Set pressure cooking

   Lock the lid and turn the valve to Sealing. Select Manual pressure cook and set the timer for 7 minutes.

7. 7

   Release the pressure

   Cook for 5–10 minutes, then use quick release and remove the lid.

8. 8

   Sear the chicken

   Put the chicken in a frying pan with olive oil and sear it until browned. Remove it and set it aside.

9. 9

   Cook butter aromatics

   Melt the butter, then stir in the garlic and onion. Add the balsamic vinegar and half of the chicken stock.

10. 10

    Simmer the vegetables

    Add the chopped vegetables and season with salt and pepper. Stir occasionally and cook for 10 minutes, until tender.

11. 11

    Return the chicken

    Add the chicken back to the pan, sprinkle it with herbs and pour in the remaining stock.

12. 12

    Finish cooking

    Cook for another 2 minutes.

What is squashy chicken stew?

This is a mild, brothy chicken-and-vegetable stew rather than a dish tied to a particular named cuisine or origin. Its soft squash, carrots and courgette give it a gently sweet flavour, while chicken, herbs and stock make it savoury.

This version pairs that mellow vegetable base with butter and balsamic vinegar. The recipe offers both pressure-cooker and pan-cooking instructions, though the supplied method includes steps for both approaches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 37g protein, 12g carbs, 40g fat.

Chicken provides most of the protein, while the oil and butter contribute much of the fat. The vegetables and stock supply most of the carbohydrates, with the squash, carrots and balsamic adding some natural sugars. Serve with extra greens or salad for a balanced plate, or add bread or potatoes if you want a more filling meal.

The chicken and herbs

Chicken legs: the recipe uses whole legs, with the skin left on or removed according to preference. Browning is intended to add colour before the chicken is cooked with the vegetables.

Herbs: fresh rosemary and Italian seasoning bring the herbal flavour. The ingredient list gives no quantity for the Italian seasoning, so add it to taste.

A sweet-savoury base

Butter and onion: these form a rich, mellow base, with garlic adding a more savoury note. Garlic powder is listed as an alternative to fresh cloves.

Balsamic vinegar: flavoured vinegar adds a fruity tang alongside the vegetables' sweetness. Strawberry is the version described, with pomegranate or peach suggested as alternatives.

Vegetable texture

Even pieces: chop the carrots, squash and courgette into similar-sized pieces so they cook at a comparable rate. The recipe does not specify a precise cut size.

Doneness: the pan method says to cook the vegetables for 10 minutes, until tender. Check that they are soft enough for your preference before adding the chicken back.

Two cooking routes in the method

Pressure-cooker route: the first set of instructions uses the Instant Pot, with a 7-minute pressure-cook setting and a quick release. It also says to cook for 5–10 minutes before releasing pressure, so the timing is not fully clear.

Pan route: later steps describe searing the chicken and simmering the vegetables for 10 minutes, then returning the chicken for a further 2 minutes. These steps read as a separate stovetop sequence rather than a continuation of the pressure-cooker route.

What to serve alongside

The broth and vegetables make this a complete-feeling bowl on their own. For a heartier meal, serve it with bread or boiled potatoes to soak up the stock.

A simple green salad or steamed greens can add a fresh contrast to the buttery, gently sweet stew.

Recipe notes & tips

• Cut the vegetables into similar-sized pieces for more even cooking.
• Brown the chicken in batches if the pan is crowded.
• Taste the broth before serving and adjust the salt and pepper.
• Choose skin-on or skinless chicken legs to suit your preference.
• Use the listed flavoured balsamic vinegar or try the suggested pomegranate or peach flavour.

Variations

• Fresh herbs: use additional garden herbs alongside the rosemary.
• Dried herbs: use dried herbs if fresh ones are not available.
• Vinegar flavour: swap strawberry balsamic for pomegranate or peach.
• Vegetable swap: replace one of the listed vegetables with another chopped vegetable you enjoy.
• Garlic powder: use 2.5 ml (1/2 teaspoon) garlic powder instead of fresh garlic.

Common mistakes to avoid

• Crowded browning pan: the chicken will not brown evenly; cook it in batches or use a larger pan.
• Uneven vegetable pieces: some may turn soft before others; aim for similar-sized chops.
• Unclear pressure timing: the method gives both a 7-minute setting and a 5–10-minute cooking instruction; follow your appliance's pressure-cooking guidance.
• Treating every step as one route: the method switches from pressure cooking to a separate pan sequence; choose the route you intend to use rather than assuming the instructions align.
• Overcooking the vegetables: check their tenderness at the 10-minute point in the pan method.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of stock or water if the broth has thickened.

Frequently asked questions