This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!
Right now Pot Chicken and Potatoes has immediately gotten a family top pick. The chicken is totally burned with a delicate and succulent inside, while the potatoes have a light and soft surface. The lemon garlic sauce takes this formula to the following level – you’ll need to eat it on everything!
Regardless of whether you’re needing a noteworthy supper or something quick enough for a weeknight, this pressing factor cooker chicken and potatoes will fulfill everybody!
This Instant Pot Chicken and Potatoes might just become your go-to chicken dinner. You will love the incredible buttery lemon garlic sauce that cooks in the pot at the same time!
INGREDIENTS
- 1 tablespoon olive oil
- 2 lbs boneless skinless chicken breast (4 8oz breasts)
- 2 lbs mini potatoes (or larger potatoes cut to a similar size)
- 3 tablespoons salted butter (43g)
- 5 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons lemon juice (juice from one large lemon)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon sea salt (plus more for seasoning chicken breast)
- black pepper (to taste)
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to make a slurry (gluten-free brand, if needed)
- chopped fresh parsley (optional garnish)
INSTRUCTIONS
- Season the chicken breasts on both sides with salt and pepper. Turn on the Sauté function on the Instant Pot. When the screen says hot, add the olive oil. Sear the chicken breasts for 2-3 minutes per side. It may be easier to do this in batches (2 at a time). Remove to a plate and set aside.
- Melt the butter in the Instant Pot, then add the minced garlic and turn off the Sauté function. Sauté the garlic in the residual heat for about a minute.
- Add the chicken broth and lemon juice, then use a flat-bottomed turner to deglaze the bottom of the insert (scrape up every bit of food that’s stuck to the bottom – this will prevent a burn warning). Sprinkle in the Italian seasoning, salt and pepper.
- Put the trivet in the Instant Pot, then place the chicken breasts on top of it in an even layer. Layer the potatoes on top of the chicken.
- Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 5 minutes (see note 1). It will take 10-15 minutes to come to pressure. Allow for a 10 minute natural release (NPR), then quick release the remaining pressure.
- Transfer the potatoes and chicken to a large plate and cover to keep warm. Remove the trivet.
- Turn on the Sauté function and bring the sauce to a rolling simmer. Whisk in the cornstarch slurry and continue to simmer until the sauce is thickened (about a minute). Season with more sea salt, if desired. Turn off the Sauté function and carefully transfer the sauce to a bowl or gravy boat for serving.
- Serve the chicken and potatoes immediately, drizzled with lemon garlic sauce. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
NOTES
- If you are using small chicken breasts (6-7oz), you can pressure cook for just 4 minutes, but be sure that any “large” mini potatoes are cut in half so they will cook through. Five minutes + 10 minutes NPR tends to be perfect for even the largest whole mini potatoes I’ve used.
- Always check that your cooked chicken reaches a minimum internal temperature of 165 °F.
- Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
- See post for tips on using frozen chicken breasts.
