Description
A super fast and easy, dump and go Instant Pot one pot meal with potatoes, chicken and vegetables. Perfect for those nights when you’re too tired to cook!
Ingredients
Scale
- 1/2 cup chicken broth
- 2 cups cooked, chopped chicken
- 1 1/2 pound red potatoes, cut into half inch cubes
- 1 (12 oz) bag frozen vegetables (I used broccoli, cauliflower and carrot mix)
- 1 cup Bertolli garlic alfredo sauce
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- Salt and pepper
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the cooked chicken. Then layer in the potatoes, vegetables, alfredo sauce, dijon and lemon juice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
- Stir. Salt and pepper to taste (I added two big pinches). Serve and enjoy!
Slow Cooker Instructions:
- Add broth, chicken, potatoes, vegetables, alfredo sauce, dijon and lemon juice into slow cooker and stir.
- Cover and cook on low for 3-4 hours, or until potatoes are cooked through.
- Stir. Salt and pepper to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot