Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Instant Pot Braised Chicken And Potatoes
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 167 mg
- Sodium
- 1400 mg
By now we’ve all learned that the Instant Pot is a great vehicle for taking a dish that typically requires a long braise and getting it ready in minutes. This chicken dinner is loaded with carrots and potatoes and flavored with adobo seasoning, garlic, tomato and punchy green olives. After quickly browning your ingredients, the pot is sealed, and by the time you heat up your rice and set the table you’ll have a tender, hearty chicken stew.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 737
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 7 g
- Sugar
- 7 g
- Protein
- 36 g
- Cholesterol
- 167 mg
- Sodium
- 1400 mg
Ingredients
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Directions
- Sprinkle the chicken with the adobo seasoning. Set a 6-quart Instant Pot to sauté on high. Add the vegetable oil and heat until shimmering. Working in 2 batches, add the chicken and cook, turning, until browned, 3 to 5 minutes. Remove to a plate.
- Meanwhile, roughly chop the onion, carrots and potatoes. Mince the garlic. Once the chicken has browned, add the onion and garlic to the pot and cook, stirring, until tender, about 3 minutes. Scrape up any browned bits. Add the carrots, potatoes, chicken broth, tomato sauce, bay leaves, olive brine and chicken. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 8 minutes. When the time is up, let the pressure release naturally for 5 minutes. Carefully turn the steam valve to the venting position to release the remaining pressure. Turn off the pot. Remove the lid and stir in the olives. Season with salt and pepper.
- Divide the chicken and vegetables among bowls. Top with parsley and serve with the rice.
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