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.
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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.
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Serve chicken and potatoes with sauce over the top.
Full Recipe Here
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