Instant Pot Mashed Potatoes and Chicken
Instant Pot Mashed Potatoes and Chicken is the ultimate comfort food that effortlessly combines succulent chicken and creamy mashed potatoes in one simple dish. This quick recipe transforms a busy weeknight dinner into a gourmet experience, making it perfect for impressing family and friends without the hassle. Infused with rich garlic flavor and savory broth, each bite melts in your mouth, promising satisfaction for everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 2 lbs starchy potatoes (like Russets), peeled and chopped
- 4 tbsp unsalted butter
- ½ cup milk or cream
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Set aside.
- On the sauté setting, heat a splash of olive oil in the Instant Pot. Brown the chicken for 3-4 minutes on each side until golden.
- Add minced garlic; sauté for about a minute before pouring in the chicken broth, scraping up any browned bits.
- Seal the lid and cook on high pressure for 10 minutes.
- Meanwhile, boil peeled potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with butter and milk or cream.
- After cooking time, let pressure release naturally for 5 minutes, then manually release remaining steam. Serve chicken with fluffy mashed potatoes drizzled with broth.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 570
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 105mg
Keywords: - Customize flavors by adding herbs like rosemary or thyme. - For creamier potatoes, mix in cream cheese or sour cream. - Store leftovers in an airtight container for up to three days; reheat with a splash of broth.