Instant Pot® Citrus Braised Chicken & Potatoes

Easy weeknight meal using your Instant Pot®
Prep10 minutes
Cook8 minutes
Plus time to come to pressure & NPR0 minutes
Total Time18 minutes
Serves6
Course Dinner
Variety Fav(s) Ruby Sensation®
Cook Type Instant Pot®
Dish Type Comfort, Healthy
Season Fall, Winter
Bite Size 1-Bite

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 1 tsp. garlic powder, divided
  • Salt and pepper, to taste
  • 1 tbsp. olive oil
  • ¾ c. low-sugar apricot jam
  • ¾ c. orange juice
  • 1 tbsp. plus 1 tsp. lemon juice
  • ¼ c. plus 2 tbsp. dry red wine
  • 1 tbsp. brown sugar
  • 24 oz. Tasteful Selections® 1-Bite potatoes
  • 2 tbsp. cornstarch
  • 2 tsp. water

Instructions

  • Season chicken breasts with garlic powder, salt and pepper. Heat 1 tablespoon olive oil in Instant Pot® and set on sauté mode. Brown the chicken in batches, adding more oil if needed.
  • In small bowl, combine apricot jam, orange juice, lemon juice, red wine, brown sugar. Layer the potatoes, chicken and sauce in pot. Close lid, set to sealing and set for manual high pressure for 8 minutes. When done cooking, do a Natural Pressure Release (NPR) for 10 minutes. Release pressure. Remove chicken and place on serving dish tented with aluminum foil to keep it warm.
  • Combine cornstarch and water. Turn to sauté, add cornstarch and water mixture and stir until sauce thickens (about 1-2 minutes). Pour sauce over chicken and potatoes and serve.

Recipe Tips

Serve on a bed of fresh greens, if desired.