What Toppings Go Well With Instant Pot Shredded Chicken Tacos
I cant decide what I like more the taco or the toppings! Or, do the toppings make the tacos? That being said, its so much fun to get creative with your condiments. You could even put out a little taco bar for your family or guests so they can make their tacos their own. Feel free to mix and match toppings and see which combination is your favorite.
In addition to the avocado, tomatoes, cheese, cilantro, and sour cream mentioned in this recipe, there are tons of other toppings you could add. Salsa is an obvious one, and it comes in so many varieties . Fruit salsa is also a winner . Fancy up your sour cream by whipping up a quick chipotle sauce. Elevate your avocados with a great guac.
Or, grab a sectioned dish or a bunch of cute little bowls and go to town. Favorite toppings include thinly sliced jalapenos, black olives, queso fresco, Monterey jack cheese, shredded lettuce, diced red onion, shredded red cabbage, black beans, lentilsI could go on and on.
Simple And Easy Chicken And Potatoes
My partner loves nothing more than a simple meat and potatoes recipe so I’m always trying to find quick and easy ways to make it for dinner. With the Instant Pot, I love how easy it is to get everything cooked up in one pot in next to no time. The potatoes come out perfectly tender and the chicken comes out perfectly moist despite being cooked together.
Clean up is beyond easy since there isn’t much to clean up after. If you’re great at eyeballing measurements and skip the measuring spoons for the seasonings, all you have to wash is pretty much a bowl, a pair of tongs, and the Instant Pot liner!
If you’re looking for another similar recipe, try my super easy Instant Pot Chicken and Rice recipe, or this one for Chicken Tray Bake with Potatoes.
Can You Use Larger Potatoes
This recipe recommends baby potatoes because they are small enough that they will cook whole in the time it takes the chicken to cook through.
You can use larger potatoes, but you will want to cut them down into smaller pieces so they cook at the same rate as the chicken. You want your potatoes to be no thicker than 1 inch . Cut the potatoes down accordingly if needed.
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Which Potatoes Are Best To Use For This Recipe
I love using baby red or gold potatoes because they remain intact even when cooked under pressure. In addition, they absorb the flavors well.
Alternatively, you could use other varieties as well. Vitelotte, Dore, petite, and white will work just as great. The most important thing to remember here would be to use whole, and small to mid-size potatoes. You do not want to cut them in half.
Instant Pot Chicken With Potatoes Recipe
One of my favorite Monday night dinners Instant Pot chicken and potatoes. You guys, the more and more that I use my Instant Pot, the more and more I love it. Especially these days. Life is busier than usual, emotions are high, and comfort foods are the new norm.
Not today.
Today were making pressure cooker chicken breasts with mini red potatoes. A meal in itself? Why not. But easy enough to pair with a simple green salad, steamed broccoli, or roasted asparagus. Healthy, delicious, and an easy, stress-free way to start the week.
I seasoned my chicken and potatoes with a simple mix of dried herbs and seasonings, but feel free to use your favorite seasoning combinations.
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Instant Pot Chicken Potatoes & Carrots
Yield: Cook Time: Total Time:
This Instant Pot chicken, potatoes, and carrots recipe is perfect for a Sunday roast! It tastes just like Grandma’s recipe, but cooks much more quickly! Enjoy all the homemade flavors you love in a chicken roast…in minutes!
- 4 boneless skinless chicken breasts, cut in roughly 2 1/2 inch pieces
- 2 pounds baby red potatoes
- 1 1/2 cups peeled and skinned carrots, cut into 1/2 inch pieces
- 3 tbsp olive oil, extra virgin if possible
- 1 teaspoon garlic, minced
- 2 tablespoons dry Ranch seasoning
- 2 teaspoons dry Ranch seasoning
- 1 1/2 cups chicken broth
- Parmesan cheese, grated
- chopped onions, for garnish if desired
- salt and pepper, to taste
How To Make This In The Slow Cooker
Yes. If you dont have an Instant Pot, you can use the slow cooker to make this parmesan chicken and mushroom dish. I still recommend sauteeing the garlic and mushrooms in the butter before adding to the slow cooker, then adding your rice and chicken. This will take 3-4 hours on high or 4-6 on low for white rice and 5-6 on high or 6-8 on low for brown.
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Instant Pot Chicken Potato Curry
Published Updated September 18, 2020 By Meeta Arora | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
It takes less than 40 minutes to prepare this delectable Chicken Potato Curry in the Instant Pot. It’s full of authentic flavors from whole spices, as well as tender pieces of chicken and potato. This curry is low carb, gluten-free, and dairy-free, making it a healthy weeknight meal to serve over rice or with naan!
Potatoes are a staple in Indian and Pakistani cuisine, and are frequently added to chicken curry recipes such as this one. Potatoes make the meal more hearty, and taste amazing when they absorb all the flavors from the sauce. You can even add carrots to this recipe, by cutting them into large pieces similar to the potato. They will cook well, and add even more nutritional value to this satisfying meal!
This Indian Chicken Potato Curry has a simple onion base, and is not as creamy as say, Chicken Tikka Masala. Most Indians leave these creamy curries for the restaurants, and home cooked curries are usually simple and lighter like my Mom’s Chicken Curry.
Why Youll Love It
- Easy and fuss-free. This easy to make one-pot meal means less to wash up, which is always a good thing.
- Affordable. make with just a few everyday pantry ingredients, this is a budget-friendly family dinner.
- Tasty and comforting. This ultimate comfort food meal turns out perfectly cooked chicken that is moist and tender, and the potatoes are fluffy and firm yet soft.
- Feeds a Crowd. This is an ideal recipe to double up when youre entertaining or to use for weekly meal prep.
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Instant Potfrozen Chicken Breast & Potatoes
In our Instant Pot Frozen Chicken and Potatoes, wereusing 600g of frozen chicken breast fillets as well as a handful of potatoesfrom the pantry.
Were also turning our frozen chicken breasts and potatoesinto a chicken and potato casserole.
Firstly, the frozen chicken breasts and potatoes will cook in the Instant Pot in a quick stock.
Afterwards, we will add our sauce ingredients to the InstantPot, reduce the liquid that the frozen chicken breasts cooked in and add incheese.
The potatoes are always cooked perfectly without beingtoo mushy and easily pass the fork test:
It is very simple and great for that lazy dinner.
But you can make it even more frugal. Simply by adding in extra vegetables and it will then feed even more people.
You could also keep the frozen foods theme going by using frozen vegetables.
Such as frozen carrots, leeks, broccoli, cauliflower and soon.
Then serve it up and your family will think you made a greateffort and your secret is safe with us!
Get The Instant Pot Chicken Thighs And Potatoes Recipe
Dont forget to tag #recipesfromapantry on or if you try Mediterranean Instant Pot Chicken and Potatoes! It is really, really awesome for me when you make one of my recipes and Id love to see it. You can also share it on my page. Please pin this recipe to too! Thank you for reading Recipes from a Pantry.
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What Are The Different Ways To Cook Chicken
Of course you can bake or pan fry it. Using your smoker or barbecue are great too, but they do tend to make it drier than the pressure cooker.
To make things easier, I choose boneless and skinless but those are a bit more expensive. If youre looking for the most inexpensive chicken, get bone-in with the skin on.
Can I Use Frozen Chicken
No time to thaw your chicken or you just forgot ? The Instant Pot can take care of that for you, too. However, I would recommend you thaw the breasts a little in the microwave first. Otherwise, the spices and parm will not stick to your breasts the way they should in this recipe if they are frozen solid. From there, you can follow the rest of the instructions, but increase cooking time about 20 minutes.
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Can You Cook This With Frozen Chicken
Im sure you could but I dont. Im a huge fan of searing my chicken before cooking in this recipe. If you were to modify this recipe and use frozen chicken, Id follow the guidelines found here about cooking frozen chicken in the Instant Pot.
Looking for more one pot Pressure Cooker recipes? Try these out:
Can I Use Chicken Thighs Or Frozen Chicken
Yes to both! Chicken thighs will need the same amount of cooking time and tend to be slightly juicier than chicken breasts thanks to their higher fat content. For frozen chicken, you won’t be able to sear it first, so you might lose some flavor, but it will cook up fine! Just add about two minutes to the cook time, and know that it will take a bit longer for your Instant Pot to come to pressure when using frozen meat.
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Sauteing With An Instant Pot
Now we’re ready to start cooking.Turn your pressure cooker to saute and add a tablespoon of cooking oil. I use olive oil because I like the flavor. Use your regular cooking oil. The Instant Pot heats up quickly.
Add the chicken and sear it on the first side for about 5-6 minutes or until it lets go easily. Season with salt and pepper then flip. Sear the next side for about 5 minutes. Season with salt and pepper.
This is where you can customize the recipe by adding in different spices. You could try onion powder, garlic powder, paprika, smoked paprika, dried oregano, dried basil, etc.
Remove the chicken breasts to a bowl.
Add the onions and saute for 3-4 minutes just until they start to soften a bit. They will soften a lot during the pressure cooking. Remove the onions and add the broth. Use your cooking utensil to scrape up the brown bits. Make sure to scrape them all up so you don’t get a burn warning!
Turn off the saute function. Squeeze the lemon juice in and add the trivet to the bottom of the Instant Pot.
Add the chicken and then the onions and garlic.
Next, add the potatoes on top of the chicken and onions. I face the open-end of the potatoes down. Season the potatoes with salt and pepper.
Instant Pot Rawvs Frozen Chicken
The most important thing to understand about Instant Pot Raw vs Frozen Chicken is the 20% rule.
Whatever you would cook raw chicken for in the Instant Pot + 20% to your cooking time and it will be spot on.
I have come across many Instant Pot frozen chicken recipes that argue with this and say the same cooking time and that it will defrost in the time that it takes to come to pressure.
I have tried this when I was an Instant Pot newbie and always ended up with undercooked chicken.
Plus, my chef husband will be in my kitchen space pointing out that frozen chicken is more dangerous and that it needs that extra couple of minutes to be safe.
The second rule is that chicken cooked from frozen has a habit of being dry and you need to factor in adding extra liquid to reduce the chances of a dry chicken dinner.
I also recommend when cooking with frozen chicken that you add in a sauce or turn it into a casserole or stew, that way you have more sauce to help the chicken breathe.
Master those 2 things and you will be able to cook frozenchicken in the Instant Pot effortlessly.
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Instant Pot Chicken And Potatoes With Lemon And Herbs
Published · by Jacqueline Piper · · This post may contain affiliate links
Instant Pot Chicken and Potatoes | Super easy and satisfying one pot recipe with chicken breasts, potatoes, lemon juice, and your choice of fresh herbs. Plate up succulent chicken, tender fluffy steamed potatoes and drizzle with lemon jus, or make a thicker sauce with a cornstarch slurry.
Main Ingredients Needed To Make This Dish:
- Chicken: You can use any cuts that you prefer here. Chicken breasts, thighs, drumsticks, or legs will all work great here. Even frozen meat can be used!
- Vegetables: Baby red or gold potatoes is what I mostly used. However, go with what you have on hand. Also, you will need onion and carrots. Other veggies can be used as well, such as celery, bell peppers, etc.
- Seasonings: Salt, pepper, garlic powder, dried paprika, Italian seasoning, ranch seasoning, dried basil, and dried oregano.
- Olive oil and grated parmesan cheese
- Broth
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Chicken Thighs Or Drumsticks
Instant Pot chicken thighs and potatoes would be delicious because dark meat is more juicy than the breast.
- Cook time: Boneless and skinless thighs 15 minutes to cook, bone in thighs and drumsticks 20 minutes.
- Cut back on saturated fat: If you buy thighs with skin on, I like to trim the fat and remove the skin from all or at least half of them. North American chicken thighs are pretty fatty.
- Save the bones: Discard bones after or save for Instant Pot chicken stock to make Instant Pot chicken wild rice soup. The gift that keeps on giving.
What Can I Serve On The Side
If you’d like to add some more veggies to this dish, you can add carrots in with the potatoes, serve it with a simple side salad like this Sea Salt & Lemon Arugula Salad, roast a bunch of veggies while the chicken and potatoes cook, or you can add another veggie to the pot. To do this, once the chicken is done cooking and the pressure is released, add a veggie like broccoli florets, cauliflower florets, or green beans to the pot, and set it to cook for 1 minute. After that, manually release the pressure and you’ll have perfectly-steamed veggies!
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Meal Prep And Prep Ahead
Instant Pot Chicken and Potatoes is ideal for meal prep and prepping ahead.
Prep Ahead Cook this a few days in advance and then reheat when needed.
Store Store your chicken and potatoes in an airtight container inside the fridge for up to 4 days.
Freeze Follow the handy tips below on how to freeze this.
- Transfer the cooked chicken and potatoes into these convenient Ziploc freezer bags.
- Squeeze out all the extra air and seal the bags.
- Label the bags and then lay them flat in the freezer.
- Store in the freezer for up to three months.
- To make reheating easier, freeze in the right portion sizes that you need for the future.
Dinner Made Quick + Easy With Juicy Instant Pot Chicken Breasts
If you make any easy dinner recipe from my blog, let it be this Instant Pot Chicken and Potatoes. Why?
- It’s soooo easy. Sauté, set, forget. Then eat.
- It’s flexible, you can change up the spices if you want to, and the herbs, to suit your taste
- It’s quick – once you sauté and set everything up, it only takes about 25 minutes or so to finish up
To make this Instant Pot chicken dinner, you’ll sauté the chicken and onion and then add some broth and potatoes. Set the pressure cooker for 5 minutes and let it do its thing! Once it’s done a natural pressure release for 10 minutes, you’re ready to serve.
You can drizzle the lemon sauce on top of the chicken and potatoes as is, or you can remove the chicken and potatoes from the pot and add a cornstarch slurry. Set the pressure cooker to sauté and let the sauce thicken up.
Ladle this thicker gravy on top of the chicken and potatoes, garnish with lemon zest and fresh herbs for a delicious, vibrant meal.
Add some vegetables on the side like my roasted green beans with almonds for a really special meal, and you’re good to go!
This is actually one of the easiest chicken and potatoes recipes that you’ll ever make, and it’s so flavorful.
The actual cook time is only 5 minutes. This doesn’t include the time it takes for the Instant Pot to come to pressure and the ten minutes of natural pressure release .
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What Is The Difference Between Chicken Thighs And Chicken Breasts
Besides coming from a different part of the chicken, chicken thighs are smaller and contain more dark meat than chicken breasts. Often, skinless chicken breasts are substituted for red meat because of their lower fat content.
The choice between chicken breasts and chicken thighs also depends a lot on personal taste preference. Are you a dark meat or a white meat poultry lover? I actually love both, despite being a chicken-breast only person for the longest time. Then, I kept seeing all these recipes using chicken thighs I tried a few and I have to say, I was quickly turned toward the thigh side. I think the dark meat can be more flavorful at times than the breasts and it tends to retain its moisture content better too.
However, chicken thighs are a little higher in fat content and calories when you measure against the same portion size of chicken breasts. If you want to trim the fat content off of the thighs, then you should literally trim some of the fat off of them. In that case, youre going to want to use more of them. This recipe calls for four to six thighs so if youre going to trim them, then Id err on the side of cooking up six.
