Instant pot chicken and potatoes

This meal is so convenient and quick to make that you won’t want to cook any other way! The instant pot is a great way to cook chicken and potatoes in one pot, making it perfect for busy weeknights. It is also healthier than other cooking methods, as the chicken and potatoes are cooked in their own juices with minimal fat or oil.

Ingredients

Tools:

Instant pot

Instant pot trivet

Instructions:

1. Begin the recipe by coating the chicken breasts with olive oil, salt, pepper, garlic powder black pepper dried parsley and dried rosemary.

2.Turn the instant pot on sautee mode for the 8 minutes and sizzle the chicken breasts for 4 minutes on each side or until golden brown.

3.After that remove the chicken from the pot and set aside for later use.

4.To the same instant pot add 1 cup of low sodium chicken broth, then add the trivet

5. Place the baby potatoes and chicken breast onto the trivet.

6.Secure the lid on the Instant pot and turn the valve to sealing.

7.Select Manual or Pressure Cooker setting and set timer for 15 minutes.

8.When finished cooking, do a quick release of the pressure.

9.Open the pot and remove chicken and potatoes, serve with your favorite sides like a salad or vegetables. Enjoy!

Recipe Tips

-For an extra flavor boost, try adding some fresh herbs like thyme or rosemary.

-If you don’t have baby potatoes, use diced potatoes instead and increase the cooking time by 5 minutes.

-Try to keep your skinless chicken breasts as uniform in size, so they will cook evenly.

-This recipe can also be made with boneless skinless chicken thighs or even sliced turkey breast. Just adjust your cooking time as needed.

–Leftovers can be stored in an airtight container and refrigerated up to 3 days. Reheat in the microwave or stovetop.

Substitutions :

-Vegetarian option: Replace the chicken with tofu

FAQ’s

Q: Can I make instant pot mushroom and potato paprikash?

A: Yes, you can definitely make mushroom and potato paprikash in the Instant Pot. Just substitute the chicken with mushrooms and follow the same instructions as above. Adjust cooking time accordingly.

Q: How long does it take to cook chicken in Instant Pot?

A: It usually takes about 8-10 minutes depending on the size of the pieces. For bone-in chicken, increase cooking time by 5 minutes.

Q: Can I use frozen chicken for this recipe?

A: Yes, you can absolutely use frozen chicken for this recipe. However, keep in mind that it will increase cooking time significantly so make sure to adjust accordingly.

Q: How long should I cook the chicken and potatoes in the Instant pot?

A: For this recipe, it is best to cook them for 15 minutes. If you are using larger pieces of chicken breasts or thighs, increase the cooking time by 5-10 minutes.

Q: What temperature should I set my instant pot at?

A: You should set your Instant Pot to high pressure (manual) or pressure cooker setting.

Q: Can I use frozen chicken breasts instead of fresh ones?

A: Yes, you can easily substitute frozen chicken breasts for fresh ones. Just make sure they have thawed completely before adding them to the Instant Pot and adjust cooking time if needed.

Q: How would I make chicken fennel instant pot?

A: To make chicken fennel in the Instant Pot, you will need to prepare the fennel and onion beforehand. Once that’s done, add them to the pot along with your chicken breasts or thighs. Secure the lid on the Instant Pot and select Manual setting for 15 minutes. When finished cooking, do a quick release of pressure and serve hot.

Q: Do you have a recipe for chicken tinola (instant pot)

A:Yes! To make Chicken Tinola in the Instant Pot, add your chicken pieces and prepare the onion, garlic, ginger, fish sauce and broth beforehand. Once everything is ready to go, place it all in the pot with some salt and pepper. Secure lid on Instant Pot and select Manual setting for 10 minutes. Release pressure once done and serve hot.

Q: Can I make this recipe in the slow cooker instead?

A: Yes, you can definitely make this recipe in the slow cooker. Just combine all of the ingredients and cook on low for 8-10 hours or high for 4-6 hours. Enjoy!

Q: How should I store leftover chicken and potatoes?

A: Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on a microwaive or stovetop when ready to enjoy!

Q: Can I make this recipe with boneless skinless chicken breasts?

A: Yes, you can definitely use boneless skinless chicken breasts for this recipe. Just keep in mind that they will cook quicker than bone-in pieces so adjust cooking time accordingly.

Q: Can I add other vegetables to this dish?

A: Absolutely! You can add any type of vegetable you’d like such as bell peppers, carrots, celery or green beans. Adjust cooking time if needed depending on the size and type of vegetables you choose.

Q: What should I serve with this Instant Pot Chicken and Potatoes?

A: This dish is delicious served with a side of roasted vegetables, a salad or some crusty bread.

Q: Is this recipe suitable for meal prepping?

A: Absolutely! This recipe is perfect for meal prepping as it stores and reheats well.

Q: Can I double the recipe?

A: Yes, you can definitely double this recipe if needed. Just adjust cooking time accordingly and make sure the Instant Pot is not overfilled.

Q: What other chicken dishes can I make in the instant pot?

A: You can make a variety of delicious dishes in the Instant Pot, such as chicken taco chili, angel chicken, chicken afritada, instant pot buffalo wild wings garlic parmesan chicken, instant pot chicken livers, instant pot mojo chicken, bang bang chicken and chicken lazone.

So there you have it – Instant pot chicken and potatoes is a delicious and easy meal that can be made in your Instant Pot.