Start by cutting the chicken into bite-sized pieces.

In a medium bowl, mix the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper. Ensure every piece is coated well for maximum flavor.

Turn on the Instant Pot and set it to ‘Sauté’ mode. Once it’s hot, add the olive oil.

When the oil shimmers, add the seasoned chicken to the pot. Sauté for about 5 minutes, stirring occasionally until the chicken is browned on the outside.

Stir in your mixed vegetables along with the chicken broth. Mix well to combine everything and scrape off any browned bits from the bottom of the pot.

Close the Instant Pot lid and ensure the valve is set to ‘Sealing’. Set the pot to ‘Pressure Cook’ for 10 minutes.

Once the cooking time is complete, let the pressure release naturally for 5 minutes before switching the valve to ‘Venting’ to release any remaining steam.

Carefully remove the lid and taste for seasoning. If you desire extra crunch, you can transfer the mixture to a baking dish and broil it in the oven for 5 minutes.

Distribute the crunchy chicken and veggies into serving bowls.

Top with your choice of fresh herbs, a sprinkle of lemon juice, or roasted almonds for extra texture.