Instant Pot Chicken and Potatoes
Easy one pot chicken and potatoes stew with no sauteing. Set and forget 10 minute prep healthy dinner.
Easy one pot chicken and potatoes stew with no sauteing. Set and forget 10 minute prep healthy dinner.
- Carbohydrate 43.0503071306111 g
- Cholesterol 0 mg
- Fat 0.255473788722222 g
- Fiber 5.69918562952727 g
- Protein 4.97992210366667 g
- Saturated Fat 0.0737623969888889 g
- Serving Size 1 1 large serving (452g)
- Sodium 22.8091599902245 mg
- Sugar 37.3511215010838 g
- Trans Fat 0.0577008307055556 g
- Calories 189 calories
Step-by-step
- 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 Cooking on High for 20 minutes.
- 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 among the family members.
- Serve warm with our favourite addition of cucumber and tomato salad or a green smoothie recipe.
Standard ingredient lists omit how layering affects moisture distribution inside a sealed pressure vessel. Placing dense root vegetables like three pounds of cubed potatoes beneath whole pieces of poultry ensures they absorb rendered juices while protecting the meat from scorching against the hot metal base. When operating an electric multi-cooker at high pressure, keeping the total liquid volume to just one cup relies entirely on the high water content released by onions and carrots as cell walls break down under sustained heat.
Utilizing fresh garlic and delicate herbs at the very end rather than the beginning preserves volatile aromatic compounds that otherwise degrade during a twenty-minute cooking cycle. Raw garlic contains alliinase enzymes that convert to pungent thiosulfates when crushed, but prolonged exposure to moist heat destroys these compounds and flattens their punchy flavor profile. Stirring finely chopped dill or parsley into the finished stew off the heat maintains bright herbaceous top notes that cut through the starchy density of the tubers.
Common failures in pressure cooker stews usually stem from mechanical errors or incorrect cut sizes. Forcing a quick release immediately after the timer chimes can cause starchy liquids to foam through the venting valve if the pressure has not naturally settled, while cutting potatoes into pieces smaller than one-and-a-half inches will result in complete disintegration into a puree. Maintaining uniform dimensions ensures each chunk retains structural integrity while cooking through to the center.
Bone-in chicken pieces contribute gelatinous collagen that thickens the modest cooking liquid into a cohesive broth without requiring added starches. Removing the meat from the bones directly in the pot after cooking allows the shredded protein to redistribute evenly among the starch components while absorbing remaining free moisture. Letting the assembled dish rest uncovered for five minutes prior to serving helps stabilize the internal temperature down to a palatable eighty degrees Celsius.
