In need of an easy weeknight meal? Try this recipe for Instant Pot chicken and potatoes.
Prep10 minutesminutes
Cook8 minutesminutes
Plus time to come to pressure & NPR0 minutesminutes
Total Time18 minutesminutes
Serves6
Course Dinner
Variety Fav(s) Ruby Sensation®
Cook Type Instant Pot®
Dish Type Comfort, Healthy
Season Fall, Winter
Bite Size 1-Bite
Ingredients
2lbs.boneless, skinless chicken breasts
1tsp.garlic powder, divided
Salt and pepper, to taste
1tbsp.olive oil
¾c.low-sugar apricot jam
¾c.orange juice
1tbsp.plus 1 tsp. lemon juice
¼c.plus 2 tbsp. dry red wine
1tbsp.brown sugar
24oz.Tasteful Selections® 1-Bite potatoes
2tbsp.cornstarch
2tsp.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.