I just wanted to write a quick note about my recipe posting. It’s been really challenging for me to share new recipes and edit them for you, and I am deeply sorry. I hope you can understand that I am doing the very best that I can. I still struggle a lot with my health, I have two little boys who need constant attention and I don’t have any babysitters. My husband also works very long hours, so he can’t help me much. I will do my very best to share new recipes as much as often as I can, I promise.
A year ago, I bought an Instant Pot and now it’s one of my favorite small appliances. I use it at least a few times each week. Whenever I share one of our Instant Pot meals on Instagram or Facebook, I get many requests to share the recipe. Last week, when I was making these Braised Potatoes, I grabbed our simple point and shoot camera and filmed the process. Both of my boys were in the kitchen with me, so you’ll see a little peek of my little one, who sneaked into a shot or two:).
I grew up eating Braised Potatoes. It was one of my Mom’s go-to meals. Now, I prepare it for my family very regularly. It’s a very comforting dinner and is loved by most, even picky eaters. When I bought my Instant Pot a year ago, this was one of the first things that I tried to make in it and both my husband and I were so impressed, it immediately justified the purchase. One of my favorite functions on the Instant Pot is that it has a saute option, so you can brown meat or vegetables right in the same pot, instead of having to do it on the stove when using a slow cooker. This also means that once the meal is done the cooking, you can also reduce the liquid if you want to, by turning up the heat and taking off the lid. I also LOVE how quickly everything cooks and that I don’t have to babysit it.
The Braised Chicken and Potatoes taste wonderful. The chicken and the aromatics – onion, carrots, and garlic get sauteed until they are golden brown and all the brown bits on the bottom of the pot are deglazed with the water, which elevates the overall flavor immensely. I leave the potatoes on the very top, so they essentially steam, and even though they are cooked through and tender, leaving them on top keeps them from falling apart into mush. You can also add some fresh or dry mushrooms for even more great flavor. The ingredient amounts are very flexible. If you like more meat, add more meat. If you want more potatoes, add more potatoes. The amount of water that I listed is enough to cook the potatoes through and have enough to pour over each portion in the bowl. Most of it will get absorbed by the potatoes the longer it stands. If you want a more stew-like consistency, add more water, if you don’t want any remaining liquid at all, add less water.
This is the Instant Pot that I have.
- 1-2 Tablespoons oil (avocado, grape seed, sunflower, vegetable, etc.)
- 1½ - 2 lbs boneless, skinless chicken thighs, cut into 1½” - 2” pieces
- 1 large onion, chopped
- 2 carrots, julienned (you can also slice the carrots or grate them on a box grater)
- 2-4 garlic cloves, minced
- salt, ground black pepper, to taste
- 1-2 Tablespoons) dry herbs/spices
- 2 lbs gold potatoes, cut into 2” pieces
- 2- 2½ cups hot or boiling water
- 1-2 Tablespoons fresh herbs (parsley, dill, thyme, rosemary, etc.)
- Turn on the “Saute” function on the Instant Pot on the highest setting and heat up the oil. Brown the chicken thighs in 2-3 batches, until golden on both sides. Set the chicken aside. You can also use pork or beef instead of the chicken, but you will need to cover the meat and aromatics with a bit of water and cook them until tender before adding the potatoes.
- Add the onions to the Instant Pot, continuing to cook it on the “Saute” function. Cook the onion until they are starting to soften, about 3-5 minutes.
- Add the carrots and the garlic, mixing to combine. When you add the vegetables to the Instant Pot, they will give off some liquid, which will deglaze all the brown bits from the bottom of the pot and add flavor to the dish. Cook until the carrots are softened, another 3-5 minutes.
- Return the browned chicken to the pot, seasoning everything with salt, ground black pepper, as well as any seasoning/dry herb mixtures that you like. (If you are using pork or beef, pour in just enough water to cover everything and cook until the meat is tender, about 30 minutes on manual high pressure. Once the meat is tender, add the potatoes.)
- Add the potatoes to the Instant Pot. Add a bay leaf. Do not mix the potatoes with the rest of the ingredients, leaving the potatoes as the top layer. Season the potatoes with salt and any herb mixtures that you like as well. I strongly recommend using the gold/yellow potatoes because they hold up really well in the pressure cooker. Other types of potatoes may fall apart and be mushier than the gold potatoes.
- Pour in the hot/boiling water. (If you pour in cold water, the Instant Pot will take much longer to come to pressure before it starts cooking.)
- Cover the Instant Pot with the lid and switch to the Manual function, high pressure, setting the time for 6 minutes.
- Manually release the pressure when the potatoes are cooked. If you use a different type of potato or meat, if you cut the potatoes a different size and if you use cold water instead of hot, this will all affect the cooking time. Check the potatoes after 6 minutes and if the potatoes aren't cooked through, you may need to cook them for a few more minutes. If you use a different potato or you cut the potatoes smaller, the potatoes may be overcooked after 6 minutes. Garnish with fresh herbs.
If you have any questions about the Instant Pot in general, I would be happy to try to answer and help you get the most out of this wonderful appliance. If you have an Instant Pot, what are your favorite things to make in it? Please share, I’m always looking for something new to try. What kinds of recipes would you want me to share?