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Instant Pot Chicken and Potatoes with Lemon and Herbs Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Diet: Halal

Description

This Instant Pot Chicken and Potatoes recipe features tender boneless skinless chicken breasts cooked with russet potatoes, white onion, garlic, and a bright lemon and herb sauce. The meal comes together quickly using the pressure cooking method to infuse flavors and create a juicy, comforting dish perfect for weeknight dinners or meal prep.

Ingredients

Chicken and Potatoes

  • 3 large boneless skinless chicken breasts
  • 2 lbs russet potatoes (about 5-6 medium potatoes, cut into three equal pieces)
  • 1/2 large white onion, sliced
  • 2 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • Zest and juice of one lemon
  • Salt and pepper, to taste

To Serve (Optional)

  • Fresh dill, oregano, or parsley

Instructions

  1. Set Instant Pot to Sauté: Turn on the Instant Pot and select the sauté function to begin cooking the chicken.
  2. Brown Chicken and Onion: Add olive oil to the pot, then place the chicken breasts in to brown on both sides. When flipping the chicken, add the sliced onion. Season everything with salt and pepper to taste.
  3. Remove Chicken and Onion: Take out the browned chicken and onions and set aside in a bowl to keep warm.
  4. Deglaze the Pot: Pour in the chicken stock and lemon juice, scraping the bottom of the pot to lift any browned bits. This prevents a burn warning during pressure cooking.
  5. Turn Off Sauté Function: Once the liquid is hot and deglazed, press cancel to turn off the sauté mode.
  6. Add Ingredients to Pot: Place the trivet in the pot. Arrange the chicken, onions, and garlic cloves on the trivet. Layer the potato pieces on top of the chicken with the cut sides down. Season again with salt and pepper.
  7. Pressure Cook: Seal the Instant Pot lid and set the valve to sealing. Select Pressure Cook (high pressure) and cook for 5 minutes. The pot will take approximately 10-15 minutes to come to pressure before the timer starts.
  8. Natural Release: Once cooking completes, allow natural pressure release for 10 minutes.
  9. Quick Release Remaining Pressure: After 10 minutes, carefully switch the valve to venting for a quick release of any remaining pressure.
  10. Serve: Plate the chicken and potatoes, then drizzle with the lemon sauce from the pot. Garnish with lemon zest and fresh herbs like dill, oregano, or parsley for added flavor.
  11. Optional Lemon Sauce Thickening: For a thicker sauce, remove the chicken, potatoes, and onions from the pot and turn the Instant Pot back to sauté. Stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook until the sauce thickens, then pour over the dish.

Notes

  • Use russet potatoes for best texture; they hold up well in pressure cooking.
  • Season generously with salt and pepper at multiple stages to enhance flavor.
  • The optional thickened lemon sauce adds a lovely glaze and richness to the dish.
  • Be careful when doing the quick pressure release to avoid steam burns.
  • Fresh herbs like dill or oregano complement the lemony flavor beautifully but can be omitted if unavailable.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-chicken-and-potatoes-with-lemon-and-herbs-recipe/