Braised Chicken and Potatoes in the Instant Pot gives you tender chicken and potatoes, with aromatic onions, carrots and garlic. In a fraction of the time, the electric pressure cooker prepares the entire meal in one appliance.
- 1-2 Tablespoons oil (avocado, grape seed, sunflower, vegetable, etc.)
- 1 1/2 – 2 lbs boneless, skinless chicken thighs, cut into 1 1/2” – 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- 2 1/2 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.
Keywords: Braised Chicken and Potatoes, Instant Pot Braised Chicken and Potatoes, Instant Pot Recipe, One dish meal, Russian recipe