I don't have an Instant Pot. Can I cook this on the stove?

Absolutely! Here's the stovetop recipe .

Help! The chicken from "sticking" to the bottom of the pot.

The inner chamber of the Instant Pot is made from a stainless steel material, so it can be challenging to work with, since it's not nonstick. Make sure to follow all these tips: - Heat up the pot BEFORE adding the food. - Use enough oil to coat the bottom of the pot. - Blot the chicken before seasoning it so it will sear better. - Don't try to turn the chicken over before it is ready. If you try turning it before it is seared enough, it will start to tear and rip apart. When it gets a good sear, it will release from the bottom. TIP: If you're new to using stainless steel, you can saute the chicken separately in a nonstick skillet on the stove and just saute the veggies in the Instant Pot.

The bottom of the pot is burning. What can be done to keep the meat and vegetables from sticking to the bottom of the pot.

Add a little bit of water or broth to the pot, scraping down with a wooden spoon to lift up and deglaze the pot. Do this as often as you need while sauteing the chicken and vegetables. Right before adding the potatoes and pouring in the broth, make sure the bottom of the pot doesn't have any burned on/stuck on areas. It should be smooth and clean underneath.

What are some other flavor variations for this recipe?

This is such a versatile recipe! The ingredient amounts are very flexible. In addition, if you like more meat, add more meat. However, 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. Instead of chicken, you can use pork, beef, sausage or kielbasa. You can also add some fresh or dry mushrooms, bell peppers, broccoli, cauliflower, and/or celery for even more great flavor.

What's the best way to store and reheat this dish?

This recipe reheats really well, so it's a great idea to make a bigger batch. Store the leftovers in the refrigerator, covered, for 5-7 days. Reheat in the microwave, or in a skillet on the stove on medium heat, covered, until warmed through.

Instant Pot Braised Chicken and Potatoes

Name: Braised Chicken and Potatoes in the Instant Pot
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2-3 Tablespoons oil (avocado oil, olive oil, etc.); 1 1/2 – 2 lbs boneless, skinless chicken thighs, cut into 1 1/2” pieces; 1 large onion, chopped; 2 carrots, julienned (you can also slice the carrots or grate them on a box grater); 3-6 garlic cloves, minced; salt, ground black pepper, to taste; 1-2 Tablespoons dry herbs/spices, to season the chicken and the potatoes, each (granulated onion and/or garlic, dry chives, parsley, celery, thyme, oregano, rosemary, bay leaves, etc.); 2 – 3 lbs gold potatoes, cut into 1 1 /2″ – 2” pieces; 2 – 2 1/2 cups HOT or boiling water; 1-2 Tablespoons fresh herbs (parsley, dill, thyme, rosemary, etc.)

Braised Chicken and Potatoes in the Instant Pot

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5 from 2 reviews

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.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 30
Total Time: 50 minutes
Yield: 4-6 1x
Category: Entree

Ingredients

Scale

2–3 Tablespoons oil (avocado oil, olive oil, etc.)
1 1/2 – 2 lbs boneless, skinless chicken thighs, cut into 1 1/2” pieces
1 large onion, chopped
2 carrots, julienned (you can also slice the carrots or grate them on a box grater)
3–6 garlic cloves, minced
salt, ground black pepper, to taste
1–2 Tablespoons dry herbs/spices, to season the chicken and the potatoes, each (granulated onion and/or garlic, dry chives, parsley, celery, thyme, oregano, rosemary, bay leaves, etc.)
2 – 3 lbs gold potatoes, cut into 1 1 /2″ – 2” pieces
2 – 2 1/2 cups HOT or boiling water
1–2 Tablespoons fresh herbs (parsley, dill, thyme, rosemary, etc.)

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Instructions

Prep all the ingredients. Cut the chicken into 1 1/2″ pieces and season them with salt, pepper and any combination of dry herbs and spices that you like. Cut the potatoes into 1 1/2″ – 2″ pieces and season with salt, pepper and dry herbs and spices. Chop the onion, julienne the carrots, mince the garlic and chop the herbs.
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, adding more oil as needed. Set the chicken aside. The chicken will not be cooked all the way through at this point. 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, season with salt and pepper and continue to cook on the “Saute” function. Use a wooden spoon to scrape off all the brown bits. If needed, add a small splash of water to help deglaze the pot. Cook the onion until they are starting to soften and turn lightly golden, about 3-5 minutes.
Clear a little room in the center of the onions and add the garlic, sauteing while stirring for about a minute, just until aromatic.
Add the carrots, seasoning with salt and pepper again and mix to combine.
Return the browned chicken to the pot, ad more dry herbs and spices, if you’d 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 the bay leaf(ves). Do not mix the potatoes with the rest of the ingredients, leaving the potatoes as the top layer.
Pour in the hot/boiling water or broth. (If you pour in cold water, the Instant Pot will take much longer to come to pressure before it starts cooking.) If you use water, add additional salt, if using broth, you don’t need to use any additional salt.
Cover the Instant Pot with the lid, make sure the sealing ring is in place, turn the sealing salve to “Sealing”.
Switch to the “Manual” or “Pressure Cook” function, High Pressure, for 6 minutes.
Quick release right away by manually moving the sealing valve to “Venting”. Do not let it sit for more than 5 minutes, because everything will continue cooking even after the 6 minutes are up unless you release the pressure. The potatoes will be completely overcooked and mushy if you let it release naturally.
Garnish with fresh herbs. Serve hot. Store leftovers for 5-7 days in the refrigerator, covered.

Notes

The ingredient amounts are very adjustable in this recipe. You can use more or less or any ingredient that you like. The important thing is to cover all of it almost to the top with the broth, leaving about an inch less.
If you want to serve this more as an entree, just drain some of the liquid off before serving, or use the braising liquid and serve is more like a stew.
Using HOT broth/water will help to bring everything to pressure much faster than if you pour in cold broth.

*I listed the “Cooking Time” as 30 minutes, to include the sauteing, then the time that it takes for the Instant Pot to come to pressure and finally the last 6 minutes of cooking after all the ingredients are in the pot and it is actively cooking.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/instant-pot-braised-chicken-and-potatoes/