Instant Pot Meal: Quick Chicken and Potatoes
Okay, guys, so I am NOT a food blogger. I don’t know how to take great food pictures or how to do food styling. So a lot of these photos are just me trying to show you what the steps should look like when you’re using your Instant Pot. Also, I am not going to do a whole write up of how this recipe hearkens back to my childhood or some or other waffle to set the scene.
These recipes I’m going to be sharing are the things that I’ve tried and tested and make for my family on the regular.
The first Instant Pot recipe I want to share with you guys is a really simple go-to for when I’m short on time and I forgot to defrost the chicken. Because here’s the great part of the Instant Pot – you can cook chicken from frozen.
But I do prefer to use defrosted chicken because it’s easier to season and am able to brown the chicken beforehand. Otherwise I skip the whole browning the chicken part and go straight to the pressure cook function.
After you’ve browned the chicken using your Instant Pot’s Saute function, remove them and set aside.
If you want to make mashed potatoes, then add potatoes to the liquid needed to bring the IP to pressure along with the potatoes, butter and rosemary.
Otherwise, it’s best to put them on a metal steam basket above the water.
Place the Instant Pot trivet on top of the potatoes and put the chicken on that. This keeps the chicken and potatoes out of the water or stock so it doesn’t get soggy.
The thing I love about this meal is that it’s one of those Whatever You Have In Your Fridge type recipes. So I tend to throw in whatever vegetables I have with the potatoes, except things like broccoli and cauliflower because those don’t need a lot of time in a pressure cooker.
This recipe is really simple and so easy to dress up or down if you add some sides.
It’s important to note that while it there’s only a 13 minute cook time, the Instant Pot does take some time to come to pressure and about 10 minutes to depressurise before I do a pressure release. So all in all it takes about +- 30 minutes (40 minutes if you’re browning the chicken first).
Instant Pot Chicken and potatoes
- 8 Chicken pieces
- Chicken spice
- Squeeze of lemon juice
- Olive oil
- 1 cup of water or chicken stock
- Spice your chicken with whatever you prefer. I tend to use Portuguese chicken spice.
- Turn your Instant Pot to the Saute function – normal setting.
- When it displays HOT, add the oil and brown the chicken. 4 minutes per side should do it. Do it in batches if need be.
- Remove the chicken pieces from the Instant Pot and add half a cup of water or chicken stock to deglaze any bits that have stuck to the bottom. If it’s not burned too badly keep it for the flavour and add another half a cup of water/stock.
- If it’s burned then chuck it and add a cup of water/chicken stock to the Instant pot.
- Switch the Instant Pot off.
- Add butter, potatoes and rosemary to the liquid or on a metal steam basket.
- Place the Instant Pot trivet on top of the potatoes and place the chicken on there.
- Rub some garlic on the chicken and squeeze lemon juice over the pieces.
- Close the Instant Pot and make sure the vent is set to Sealing.
- Choose the poultry setting and set it for 13 minutes.
- When it’s done let it do a natural release for 5 minutes then set it to Venting for a manual release.
- All. Done.
Cooking with the Instant Pot is usually simple and quick. Which is why it’s my favourite appliance in my kitchen.
Read more: How the Instant Pot changed my life!