Ingredients

The following ingredients have 4 Servings
  • ½ cup chicken broth
  • 2 boneless, skinless chicken breasts (frozen is okay)
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • Pinch of red pepper
  • 1 ½ pounds Russet potatoes (about 5 small), washed and cut into quarters (peel if you desire)
  • 4 whole carrots, peeled
  • 4 Tbsp butter
  • 1/4 cup milk or cream
  • Salt and pepper
  • Cornstarch

Instruction

  • Pour chicken broth into the Instant Pot. Place the chicken in a single layer on the bottom of the pot. Sprinkle the chicken with salt, pepper, garlic powder, onion powder, thyme and red pepper.
  • Place a trivet on top of the chicken. 
  • Then place the quartered potatoes and the peeled carrots on top of the trivet. 
  • Cover the 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 thawed chicken on high pressure. Let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid.
  • Use tongs to place potatoes in a bowl. Mash the potatoes with a potato masher until they reach your desired consistency. Add in the butter and the milk. Stir until creamy. Add in salt and pepper to taste.
  • Place carrots on a plate or platter. Remove the trivet.
  • Remove the chicken and slice, place on platter.
  • Stir 1 Tbsp cornstarch with 1 Tbsp water. Turn the Instant Pot to the saute setting. Stir the cornstarch slurry into the juices remaining in the pot. Whisk until gravy is thick.
  • Serve gravy over potatoes and chicken. Serve with the carrots.