Instant Potato Chicken Food

INSTANT POT BBQ CHICKEN WITH POTATO SALAD

Steps:

• Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
• Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
• Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.

INSTANT POT CHICKEN STEW

Steps:

• Switch on the instant pot and select the sauté setting.
• Season the chicken thighs well with sea salt and pepper. Add the olive oil to the pot.
• Add the seasoned chicken and sear until the outside of the chicken in golden brown. You may need to do this in 2 batches so you don't crowd the pan.
• Add the diced onion, celery, carrots and garlic. Stir until combined.
• Sprinkle on the flour and stir again. If the four is well mixed into the other ingredients it won't go lumpy when you add the broth.
• Add the potatoes and broth. Stir again.
• Add the thyme and bay leaves.
• Season again and close the lid.
• Cook on manual high pressure for 10 minutes. Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
• Remove the bay leaf, shred the chicken using 2 forks and serve hot.

INSTANT POT CHICKEN AND POTATOES IN SOUR CREAM AND PAPRIKA SAUCE

Steps:

• In a large bowl, mix together potatoes, chicken, paprika, flour (if using), and seasoning pack from potatoes OR salt until chicken pieces are coated.
• Place oil, tomatoes, garlic, and onion in the Instant Pot and lower trivet on top of ingredients. Place potato and chicken mixture on top of trivet. Set Instant Pot to HIGH PRESSURE COOK for 4 minutes.
• Allow Instant Pot to naturally release the pressure (until the valve has released and the lid can be opened) and then carefully remove the lid.
• Remove trivet. Add sour cream and mix until sauce is creamy and blended in.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

INSTANT POTATO CHICKEN

Steps:

• Preheat oven to moderate (375- 400 degrees F; 190- 200 degrees C).
• Make a slit in each chicken fillet to make a pocket.
• Don't cut all the way through.
• Stuff pockets with parmesan and salami (or fillings of your choice).
• Pat sides of pockets together to close.
• Toss chicken fillets in flour.
• Brush with beaten egg.
• Toss in potato flakes.
• Place chicken on lightly greased oven tray.
• Bake uncovered for 40 minutes until chicken is cooked through.
• For a really easy meal, serve with jacket potatoes baked in foil and a Mediterranean salad.
• Enjoy!