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Instant Pot No Fuss Chicken


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4.8 from 4 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Chicken, carrots and potatoes in a savory gravy. An easy one pot dump and go meal!


Ingredients

Scale
  • 1 cup chicken broth
  • 1 onion, thinly sliced
  • 2 bone-in chicken breasts, skin removed
  • Garlic salt
  • Pepper
  • 1 (10.5 oz) can Campbells French Onion Soup
  • 1 pound red potatoes, quartered
  • 2 cups baby carrots
  • 2 Tbsp cornstarch

Instructions

  1. Add chicken broth and onion into the Instant Pot. Place the chicken into the pot and sprinkle with garlic salt and pepper. Pour the soup over the top of the chicken.
  2. Place a tall trivet* into the pot. Place a pot-in-pot dish* on top of the trivet. Add the potatoes and carrots into the dish. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
  4. Remove the pan with the potatoes and carrots and set aside. Use tongs to place the chicken on a cutting board.
  5. In a small bowl stir together cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch mixture into the juices in the Instant Pot. It will thicken quickly into a gravy. Turn off the pot. 
  6. Use a fork and a knife to remove the chicken off of the bone. Stir the chicken into the pot. Serve the chicken and gravy with the carrots and potatoes. 
  • Category: Chicken
  • Method: Instant Pot