Instant Pot chicken and potatoes will become your family's favourite. You can make this tasty one-pot rustic meal of chicken and potatoes with minimal cleanup.
Course Main Entree
Cuisine British
Keyword Chicken Potatoes, Chicken Stew, Gluten-Free, Instant Pot Chicken Stew, Instant Pot Stew Recipes, Whole30
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 447kcal
Ingredients
1leeklarge. white and pale green parts only, halved, washed and diced
1ozbutter28 g, salted or unsalted, ghee or 2 tablespoons of olive oil
350gchicken breasts2 medium, 0.7 lb, diced
300gskinless chicken thighs4 thighs, about 0.5 lb, diced
4potatoeslarge, about 1.7 lb / 800 g, diced into large cubes (larger than chicken pieces)
1 carrotlarge, sliced
3clovesgarlicchopped
½cupfrozen peasoptional
2bay leaves
1cube chicken stockor 400 ml / 1.5 cups broth
Zest of ½ lemon
2tablespoonslemon juice
1.5teaspoonsalt
½teaspoonblack pepperor white pepper
400mlwater1 + ½ cups
Instructions
Turn the Instant Pot on and press the Sauté function.
Add the leeks and butter and cook for 4-5 minutes, until softened.
Add the rest of the ingredients. Reserve half of the peas (if using) for later.
Stir everything in the pot, and press the Keep Warm/Cancel button to stop the Sauté process.
Place and lock the lid, making sure the top vent is pointing to Sealing. Press the Manual setting, HIGH pressure and adjust the time to 10 minutes. After 3 beeps the Instant Pot will start to build up the pressure and begin the cooking process. The pressure should take about 10 minutes to build, plus 10 minutes of cooking, so about 20 minutes in total.
In the meantime, add the remaining frozen peas to a bowl of boiling hot water to defrost.
Once the timer goes off, allow 5 minutes for the pressure to release naturally; then, use a quick release method (move the top vent knob to Venting, while standing away from the Instant Pot as the steam will shoot up in the air).
Open the lid, stir through and serve topped with the remaining defrosted peas and a little extra lemon zest and black pepper for garnish, if you like.
Notes
For a dairy-free version, replace butter with ghee or olive oil.White potato can be replaced with sweet potato.