Instant Pot chicken and potatoes
Chicken, potatoes and carrots cook together under pressure into a buttery, garlicky dinner with almost no dishes.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.60 a serving
- 410 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1¼ lb chicken breasts, cut into 1½-inch pieces
- 1½ lb Yukon Gold potatoes, cut into 1-inch chunks
- 2 cups baby carrots
- 1 cup chicken broth
- 2 tbsp butter
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
Each serving has about 410 calories, 36 g protein, 36 g carbs and 13 g fat, and costs about $2.60 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No butter? Ghee works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into 1-inch chunks and the chicken into 1½-inch pieces, then wash your hands and the board.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the chicken in a bowl with the oil, salt, pepper, garlic powder, paprika and Italian seasoning.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pour the broth into the Instant Pot and add the potatoes and carrots in an even layer.
Lay the chicken on top of the vegetables without and dot the butter over everything.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Keeping the chicken on top stops the spices from sticking to the bottom and setting off the burn warning.Lock the lid, turn the valve to sealing, and pressure cook on HIGH for 8 minutes.
Timer: 8 min
Dolly’s tip: The pot takes about 10 minutes to build pressure before the countdown starts. That’s normal.Let the pressure come down on its own for 5 minutes, then turn the valve to venting to let out the rest.
Timer: 5 min
Dolly’s tip: Keep your hand and face away from the valve. Nudge it with a wooden spoon.Open the lid and check that the biggest piece of chicken reads 165°F and a potato slides off a fork.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
gently, spoon everything into bowls with some of the buttery broth, and scatter the parsley on top.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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