I know it’s not an instant pot recipe but sheet pan suppers have been super easy ways for me to get dinner on the table without cooking and getting that beautiful golden brown on veggies and meats that you CANNOT get in the instant pot. And it’s less hassle then getting out the grill.
Use hearty veggies like brussels sprouts, broccoli, onions, peppers, potatoes, cabbage, kale, etc. Such an easy way to get veggies in for dinner, and let’s be honest, it tastes 200x better roasted than in the instant pot.
The basic formula goes like this:
1. Preheat oven to 400F.
2. Cut up veggies (no thicker than an 1″), and layer on a foil-lined pan. Drizzle with oil and salt/pepper. We LOVE Lawry’s garlic salt on any and all veggies.
3. Layer the meat on top of veggies. We use hamburger patties, sausages, bacon and bone-in chicken pieces (see different instructions below).
4. Cook for 20-25 minutes. Broil for 5 minutes to get an extra nice char.
If you’re cooking bone-in chicken, cook for 35-40 minutes at 425F until it reaches 185F. Cut up veggies a little bigger as they’ll be in the oven longer or add them after cooking the chicken for 15-20 minutes. Broil for 5 minutes at the end to get a nice golden brown color.
**I cannot recommend cooking steak, as the timing will vary greatly depending on the cut and thickness. I’ve tried it before using a very popular recipe for a steak pan sheet supper, and it did NOT turn out well, so I don’t recommend it. You just have to be so exact with the cooking and timing, which is difficult to control in the oven. Also, their picture looked like it had to have been pan seared first but they insisted it was only done in the oven -_-