Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb baby potatoes, halved (Yukon Gold or Red potatoes work best)
- 1 cup chicken broth (low sodium preferred)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley for garnish
Instructions
- Season the Ingredients: Place the cubed chicken and halved potatoes in a large mixing bowl. Drizzle with olive oil and add the minced garlic, paprika, oregano, onion powder, salt, and pepper. Toss everything together until the chicken and potatoes are evenly coated in the spice mixture.
- Load the Instant Pot: Pour the chicken broth into the bottom of the Instant Pot inner pot. Carefully add the seasoned chicken and potatoes into the liquid. Distribute them evenly, but do not worry about layering. Place the two tablespoons of butter on top of the mixture to add richness to the final sauce.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure for 8 minutes. The pot will take a few minutes to reach pressure before the timer starts counting down.
- Release and Serve: Once the timer beeps, perform a “Quick Release” by carefully moving the valve to the “Venting” position. Wait for the silver pin to drop before opening the lid. Stir the mixture gently to coat the chicken and potatoes in the pot juices. Garnish with fresh parsley and serve immediately.
- Cook Time: 20 minutes