Instant Pot

French Chicken Casserole

Instant Pot French Chicken Casserole–tender chicken and potatoes with a creamy rosemary and thyme sauce. You’ll be licking your plate. You will honestly love the sauce that much!

Butter | Shallot | Celery | Garlic Broth | White Vinegar | Bay Leaf Chicken | Potatoes | Salt | Pepper Rosemary | Thyme | Heavy Cream Cornstarch | Cold Water



Turn Instant Pot to sauté. Melt butter, add the shallot and celery and sauté 4 minutes. Add garlic and sauté for 30 seconds.


Pour in the broth. Turn off. Add the vinegar, bay leaf, chicken and potatoes. Sprinkle with salt, pepper, rosemary, and thyme.


Pressure cook 12 minutes. Let sit for 10 minutes then vent. Place chicken and potatoes on a platter. Turn to sauté. Add heavy cream and cornstarch slurry. Stir until thickened.


Serve chicken and potatoes with sauce over the top.

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