Instant Pot Chicken and Potatoes
Set and forget Instant Pot Chicken and Potatoes is a savory one pot chicken stew just like my Ukrainian grandma used to make!
Servings: 6 servings
Calories: 349kcal
Ingredients
- 2 pounds chicken thighs, breasts, drumsticks or cut up whole chicken
- 3 pounds potatoes cubed (see notes)
- 1 large onion chopped
- 2 large carrots sliced
- 1 fresh rosemary sprig or 1 tablespoon dried
- 3 bay leaves
- 1 1/2 teaspoons salt
- Ground black pepper to taste
- 1 cup water or chicken broth
- 1 medium garlic clove grated
- 1 small bunch dill, Italian parsley or green onion finely chopped
Instructions
- In Instant Pot, add chicken, potatoes, onion, carrots, rosemary, bay leaves, salt, pepper and water. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes for boneless chicken and 20 minutes for bone-in chicken pieces.
- After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
- Add garlic and fresh herbs. Stir gently. I like to separate meat off the bone at same time. It helps to divide meat more evenly.
- Serve hot with a green salad and crusty bread.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days. Cover and simmer on low heat for about 5 minutes or until warmed through.
- Freeze: I do not recommend to freeze potatoes as they change colour and texture. It is my personal preference and I know some people do not mind.
- What are best potatoes to use? Russet potatoes will fall apart more - use if you like more chicken stew like dish. Yellow, red and especially baby potatoes will stay whole better.
Nutrition
Calories: 349kcal | Carbohydrates: 44g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 663mg | Fiber: 6g | Sugar: 4g