Instant Pot Chicken and Mashed Potatoes with Sage and Garlic
Anna in the Kitchen recipe - American
- Prep time
- 10 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 small chicken breasts (1 pound total)
- 1 tablespoon olive oil
- 1 lb yukon gold potatoes - quartered, peeled
- Water, enough to cover the potatoes (about 2 cups)
- 5 tablespoons butter, divided
- 5 fresh sage leaves, minced (about 1 tablespoon)
- 2 garlic cloves, minced (about 2 teaspoons)
- ¼ cup heavy cream
- ⅓ cup sour cream
Instructions
- 1
Heat the Instant Pot using the Saute-Normal function. Season the chicken breasts lightly with salt and pepper.
- 2
Add the olive oil to the Instant Pot. Add the chicken breasts and searfor 1-2 minutes per side. The chicken should start to develop somecolor but should not be fully cooked.
- 3
Remove the chicken from the Instant Pot. Add the potatoes, water, 2tablespoons of butter, sage and garlic. Place the seared chicken breasts on top of the potatoes and attach the Instant Pot lid.
- 4
Set the Instant Pot to the Manual Pressure Cook- High Pressure- Normal setting for 10 minutes. Ensure the valve is in the sealing position.The Instant Pot will take about 10 minutes to come to temperature andthen it will begin counting down from 10.
- 5
Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.Note: Be careful! It will steam and may splatter.
- 6
Remove the chicken breasts and set them aside. Drain the potatoes and then return them to the Instant Pot.
- 7
Add the remaining 3 tablespoons of butter, heavy cream, and sour cream. Mash the potatoes until they are your desired consistency (see notes).
- 8
Serve the potatoes and chicken immediately. Store any leftovers in anairtight container in the refrigerator for up to 2 days.