5.0
(1)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Turn Instant Pot to sauté setting. When the display says HOT add in the butter and swirl it around to melt. Add in the shallot and celery and sauté for about 4 minutes. Add in the garlic and sauté for 30 seconds.
Step 2
Pour in the chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add in the vinegar and bay leaf. Add in the chicken pieces and potatoes. Sprinkle the salt, pepper, rosemary and thyme on top of the chicken and potatoes.
Step 3
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for fresh chicken. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
Step 4
Use tongs to place chicken and potatoes on a platter. Turn Instant Pot to sauté setting. Add in the heavy cream and the cornstarch slurry. Stir until thickened and then turn off Instant Pot.
Step 5
Serve chicken, potatoes with sauce over the top.
Your folders
peasandcrayons.com
4.3
(11)
28 minutes
Your folders
peasandcrayons.com
Your folders
wondermomwannabe.com
3.4
(85)
15 minutes
Your folders
instantpoteats.com
5.0
(6)
30 minutes
Your folders
instantpoteats.com
5.0
(6)
30 minutes
Your folders
365daysofcrockpot.com
4.9
(18)
8 minutes
Your folders
pressureluckcooking.com
4.3
(95)
22 minutes
Your folders
spicecravings.com
4.8
(5)
15 minutes
Your folders
adventuresofanurse.com
4.4
(400)
5 minutes
Your folders
makeyourmeals.com
Your folders
365daysofcrockpot.com
5.0
(3)
2 minutes
Your folders
365daysofcrockpot.com
5.0
(2)
15 minutes
Your folders
365daysofcrockpot.com
12 minutes
Your folders
365daysofcrockpot.com
3 minutes
Your folders
365daysofcrockpot.com
5.0
(10)
33 minutes
Your folders
wondermomwannabe.com
3.8
(208)
15 minutes
Your folders
itisakeeper.com
5.0
(14)
25 minutes
Your folders
damndelicious.net
4.9
(190)
55 minutes
Your folders
damndelicious.net