Description
A comforting and flavorful dish made with tender chicken breasts and baby potatoes cooked in the Instant Pot.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Turn the Instant Pot to the ‘Sauté’ mode and add olive oil.
- Season the chicken breasts with salt, pepper, thyme, and paprika.
- Once the oil is hot, add the chicken breasts and sear for 2-3 minutes on each side until browned.
- Add minced garlic and sauté for another minute.
- Pour in the chicken broth and add the baby potatoes, ensuring they’re well combined.
- Close the lid and set to ‘Pressure Cook’ for 10 minutes.
- Once done, carefully perform a quick release of pressure.
- Open the lid and serve the chicken and potatoes garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg