Description
Cheesy potatoes and chicken with a creamy sauce all made together in your Instant Pot!
Ingredients
Scale
- 1 cup chicken broth
- 3 cups cooked and cubed chicken (or 1 1/2 pounds raw boneless, skinless chicken breasts)
- 1 1/2 pounds Russet potatoes, peeled and cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp dried rosemary leaves
- 1/2 tsp dried thyme leaves
- 1/2 cup heavy cream
- 1–2 cups shredded cheddar cheese
Instructions
Instant Pot Instructions:
- Pour broth into bottom of Instant Pot. Add in the chicken. If using raw chicken then cut it up into bite size pieces. Add the potatoes on top of the chicken. Sprinkle the potatoes with garlic powder, onion powder, pepper, salt, rosemary and thyme. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in half cup of cream. (If you used raw chicken you may need to thicken with a cornstarch slurry because there will be more liquid). Sprinkle the cheese on top and let it melt.
- Scoop onto plates and serve.
Slow Cooker Instructions:
- Pour broth into bottom of slow cooker. Add in the chicken. If using raw chicken then cut it up into bite size pieces. Add the potatoes on top of the chicken. Sprinkle the potatoes with garlic powder, onion powder, pepper, salt, rosemary and thyme. Stir.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until potatoes are tender (all slow cookers cook differently).
- Stir in half cup of cream. (If you used raw chicken you may need to thicken with a cornstarch slurry because there will be more liquid). Sprinkle the cheese on top and let it melt.
- Scoop onto plates and serve.
- Category: Chicken
- Method: Instant Pot