Today, I want to share with you a delicious recipe that is perfect for Asian people who love comforting and flavorful meals. This dish is called Instant Pot Chicken and Potatoes, and it will definitely satisfy your cravings. Let’s dive in!
Instant Pot Chicken and Potatoes
This Instant Pot Chicken and Potatoes recipe is the ultimate comfort food. It combines tender chicken with perfectly cooked potatoes and a rich, flavorful stew that will warm you up from the inside out. The best part? It’s incredibly easy to make!
Ingredients
Here’s what you’ll need:
- 2 pounds chicken thighs, boneless and skinless
- 1 pound baby potatoes, halved
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Instructions
1. Season the chicken thighs with salt, pepper, paprika, and dried thyme.
2. Turn on the Instant Pot and select the sauté function. Heat olive oil and sauté the chicken thighs until browned on both sides. Remove the chicken and set it aside.
3. In the same pot, sauté the onion and garlic until they are softened and fragrant.
4. Add the chicken broth, scraping the bottom of the pot to release any browned bits. This will add extra flavor to the stew.
5. Return the chicken thighs to the pot, along with the halved baby potatoes.
6. Secure the lid of the Instant Pot and set the pressure release valve to the sealing position.
7. Select the pressure cook function and set the timer for 8 minutes.
8. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure.
How to prepare
Preparing this Instant Pot Chicken and Potatoes recipe is a breeze!
1. Start by seasoning the chicken thighs with salt, pepper, paprika, and dried thyme. This will add a delicious flavor to the dish.
2. Next, heat olive oil in the Instant Pot using the sauté function. Brown the chicken thighs on both sides until they develop a nice sear. This will help seal in the juices and keep the meat moist.
3. While the chicken is searing, dice the onion and mince the garlic. These ingredients will add a wonderful aroma to the stew.
4. Once the chicken thighs are browned, remove them from the pot and set them aside. In the same pot, sauté the onion and garlic until they are softened and fragrant.
5. Add the chicken broth to the pot and use a wooden spoon to scrape the bottom, releasing any browned bits. These bits are packed with flavor and will make your stew taste incredible.
6. Return the chicken thighs to the pot, along with the halved baby potatoes. The potatoes will cook perfectly in the Instant Pot, absorbing all the delicious flavors from the chicken and spices.
7. Secure the lid of the Instant Pot and set the pressure release valve to the sealing position. This will ensure that pressure builds up inside the pot and cooks the ingredients thoroughly.
8. Select the pressure cook function and set the timer for 8 minutes. This is the perfect amount of time to cook the chicken thighs and potatoes until they are tender and juicy.
9. Once the cooking time is complete, let the pressure release naturally for 5 minutes. This allows the flavors to meld together and ensures that the meat remains moist.
10. Carefully quick-release any remaining pressure by turning the pressure release valve to the venting position. Be cautious, as the steam will be hot.
11. Remove the lid and garnish with fresh parsley, if desired. The parsley adds a pop of color and freshness to the dish.
Preparation time
From start to finish, this Instant Pot Chicken and Potatoes recipe takes approximately 30 minutes to prepare. It’s a quick and easy meal that is perfect for busy weeknights.
Servings
This recipe serves 4 people, making it ideal for small gatherings or family dinners. However, feel free to double the ingredients if you’re cooking for a larger crowd.
Nutrition Facts
Calories per serving: 380
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 160mg
Sodium: 330mg
Total Carbohydrate: 23g
Dietary Fiber: 3g
Sugars: 3g
Protein: 42g
Tips
Here are some tips to help you make the most out of this Instant Pot Chicken and Potatoes recipe:
- If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew before serving.
- For extra flavor, you can add a splash of soy sauce or Worcestershire sauce to the chicken broth.
- Feel free to customize this recipe by adding your favorite vegetables, such as carrots or peas, for added nutritional benefits and color.
FAQs
Q: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use chicken breast instead of chicken thighs. However, keep in mind that chicken breast tends to be leaner and may not be as moist and tender as chicken thighs.
Q: Can I cook this recipe without an Instant Pot?
A: Yes, if you don’t have an Instant Pot, you can still make this recipe. Simply follow the same steps using a large pot on the stovetop. Cook the chicken and potatoes until they are tender and fully cooked.
And there you have it - a delicious Instant Pot Chicken and Potatoes recipe that is sure to impress your family and friends. This comforting and flavorful dish is perfect for any occasion, and it’s so easy to make. Give it a try and enjoy!
