You know those evenings when everyone seems to be running in different directions, and you need something quick yet comforting for dinner? Well, let me introduce you to a little lifesaver in our household: Instant Pot Braised Chicken and Potatoes. This dish is kind of like a warm hug after a long day, all thanks to the magic of the Instant Pot.
I remember the first time I stumbled upon this recipe. We had just purchased our Instant Pot, and I was eager to see what all the fuss was about. I wanted something hassle-free, something that wouldn’t require a trip to the grocery store with two toddlers in tow. With just a few kitchen staples, this dish came to life. The smell alone took me back to the cozy dinners at my grandmother’s house, where chicken stew was a staple on those chilly nights.
What I love most about this dish is how it brings the whole family together. The kids are always excited when they hear we’re having “chicken and taters” for dinner. Even our picky eater can’t resist the tender chicken and creamy potatoes. My husband, who usually takes his time savoring each bite, always seems to finish his plate in record time.
The best part? The Instant Pot does most of the work. Once everything’s in the pot, you have just enough time to catch up on the day’s stories with your loved ones. And with ingredients like soy sauce, mirin, and a hint of apple (or honey if you prefer), the flavors meld beautifully, making it so much more than just chicken and potatoes. It’s a dish that feels special enough for a weekend dinner but easy enough for busy weeknights.
So, if you’re looking for something to warm both the heart and belly, give this Instant Pot Braised Chicken and Potatoes a whirl. Your taste buds—and your sanity—will thank you!
How to Make Instant Pot Braised Chicken And Potatoes
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Ingredients:
- 1 tablespoon oil
- 2 pounds chicken thighs
- 8-10 small potatoes, cut into halves
- 2 medium carrots, cut into chunks (can also substitute baby carrots)
- Chopped green onions (for topping)
- 4 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1/2 apple grated (can substitute 2 tablespoons honey or sugar)
- 1/4 cup water or chicken broth
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Directions:
- Set your Instant Pot to sauté mode, then add the oil. Place the chicken thighs in and let them cook until they achieve that beautiful, light brown color on both sides.
- Layer the potatoes, carrots, and any onions you have over the chicken.
- In a separate bowl, mix the soy sauce, mirin, grated apple or honey, water or chicken broth, and minced garlic together to create the sauce.
- Pour this flavorful sauce over the chicken and veggies in the pot.
- Secure the lid, making sure the Instant Pot is set to sealing mode, and cook on high pressure for 6 minutes.
- Once the time is up, carefully switch the knob to venting to release the pressure.
- Serve the dish over rice, garnished with fresh green onions and any extra sauce from the pot.
Customizing Instant Pot Braised Chicken And Potatoes: Alternative Ingredients
If you find yourself without an ingredient or two, don’t worry! You can swap chicken thighs for drumsticks or breasts. No mirin? Try using a bit of rice vinegar with a dash of sugar. If you’re out of green onions, chives work as a great topping too. Let your pantry guide you!
Leftovers? Here’s How to Store Them Properly
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes well; just place it in a freezer-safe container for up to a month. When ready to enjoy again, thaw in the fridge overnight and reheat gently on the stove or microwave.
The Best Accompaniments for Instant Pot Braised Chicken And Potatoes
Pair this hearty dish with some steamed jasmine rice to soak up the savory sauce. A side of stir-fried greens like bok choy or spinach adds a nice balance and pop of color. For beverages, a glass of chilled white wine or a light beer complements the flavors perfectly.
Cooking Hacks to Elevate Instant Pot Braised Chicken And Potatoes
To boost the flavor, marinate the chicken with the soy sauce mixture for about 30 minutes before cooking. If you like a bit of heat, toss in some chili flakes or a splash of hot sauce. And for an even deeper flavor, try browning the chicken in a bit of sesame oil alongside the regular oil.
Adding a Seasonal Spin to Instant Pot Braised Chicken And Potatoes
In summer, throw in some fresh corn kernels or zucchini for a lighter twist. During fall, add chunks of sweet potato or butternut squash. Winter calls for hearty root vegetables like parsnips, while spring can bring in fresh peas or asparagus for a burst of freshness.
FAQs:
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in this recipe instead of thighs. Keep in mind that breasts may cook a bit faster, so you might want to reduce the cooking time slightly to avoid drying them out. You can check the chicken’s doneness by ensuring it reaches an internal temperature of 165°F.
Is it okay to use regular soy sauce instead of low sodium?
Regular soy sauce is perfectly fine to use if low sodium isn’t available. However, you might want to adjust the quantity slightly to taste, as regular soy sauce is saltier. You can always add more later if needed, but it’s challenging to reduce salt once added.
What can I use if I don’t have an Instant Pot?
If you don’t have an Instant Pot, you can still make this dish in a slow cooker or on the stovetop. For a slow cooker, cook on low for about 6-7 hours. On the stovetop, simmer the dish covered on low heat until the chicken and potatoes are tender, checking every so often to ensure there’s enough liquid.
Can I make this dish ahead of time?
Absolutely! This dish tastes even better as it sits, allowing the flavors to meld together. You can make it a day ahead and store it in the fridge. Simply reheat it gently on the stove or in the microwave before serving. It’s a great meal prep option for busy days.
What other vegetables can I add?
Feel free to get creative with other vegetables like bell peppers, mushrooms, or green beans. Just keep in mind the cooking time for each vegetable to ensure they don’t turn too soft. Adding a variety of veggies not only enhances the flavor but also boosts the nutritional value of the dish.
How can I make this dish spicier?
For those who enjoy a kick, consider adding some sliced jalapeños, a spoonful of chili paste, or a dash of cayenne pepper to the sauce mixture. Alternatively, you can garnish the finished dish with crushed red pepper flakes or serve it with a side of hot sauce for those who like to control their spice level.
Instant Pot Braised Chicken And Potatoes
Equipment
- Instant Pot
Ingredients
- 1 tablespoon oil
- 2 pounds chicken thighs
- 8-10 small potatoes cut into halves
- 2 medium carrots cut into chunks or use baby carrots
- chopped green onions for topping
- 4 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1/2 apple grated or substitute with 2 tablespoons honey or sugar
- 1/4 cup water or chicken broth
- 2 cloves garlic minced
- 1 teaspoon sesame oil
Instructions
- Set the Instant Pot to sauté function. Once hot, add the oil, followed by the chicken, cooking until the pieces are golden brown on both sides.
- Layer the halved potatoes, chopped onions, and carrot chunks on top of the chicken. Then, pour the sauce over everything, ensuring a good mix.
- Secure the lid and adjust the valve to sealing. Cook on high pressure for 6 minutes. Once cooking is complete, carefully switch the valve to venting to release the pressure.
- Serve the chicken and potatoes over rice, garnishing with chopped green onions and a bit of the remaining sauce, if desired.
