A simple recipe that uses minimal ingredients, inspired by Korean chicken stew! All ingredients were thrown into an Instantpot and cooked for 6 minutes on high pressure. It’s a quick weeknight meal that is also kid-friendly! My toddler loves this meal!
The spicy version has Korean chili paste and flakes as the main sauce ingredients but this non-spicy version uses soy sauce. Also, instead of adding sugar or honey, I grated 1/2 an apple to sweeten up the sauce. Honestly, it’s the best hack to sweeten up a stew without adding sugar.
If you have an onion, I recommend to add it in. I didn’t have one so I opted out of that one and added more carrots.
Ingredients in this recipe:
Chicken Thighs: Chicken thighs in this recipe cooks well and stays moist & tender. I’ve tried it with chicken breast but its not as tender as chicken thighs! Both work though!
Baby Potatoes: I used red and yellow potatoes. The sauce gets more flavor from the starch in the potatoes. Potatoes are a must in this recipe!
Carrots: I used peeled large carrots but you can also sub baby carrots to save some time.
Low Sodium Soy Sauce: You can sub tamari or coconut aminos if you’re gluten free.
Mirin: This adds flavor, sweetness and umami to the dish!
Grated Apple: Instead of added 2 tablespoons of sugar, I subbed it with 1/2 a grated apple. You can also use a pear instead of apple. This is just a sugar-free option since I made this for my toddler.
Water or Chicken Broth: Adding some liquid into the Instantpot to braise the chicken helps keep it tender and bring more flavor.
Garlic and Sesame Oil: Both are flavor enhancers in the sauce!
Our food spread! ^ It was delicious and I’ve made it over 5 times since I first tried it. It’s a quick flavorful recipe that includes starch, protein and veggies all in one!
If you make this recipe, please tag me on Instagram so I can see! xx
Instant-Pot Braised Chicken and Potatoes
Ingredients
- 1 tablespoon oil
- 2 pounds chicken thighs
- 8-10 small potatoes cup into halves
- 2 medium carrots cut into chunks (can also sub baby carrots)
- chopped green onions for topping
Sauce:
- 4 tablespoons low sodium soy sauce
- 2 tablespoons mirin
- 1/2 apple grated can sub 2 tablespoons honey or sugar
- 1/4 cup water or chicken broth
- 2 cloves garlic minced
- 1 teaspoon sesame oil
Instructions
- Turn instantpot to sauté mode. Add oil and then chicken to cook until chicken is lightly browned on both sides.
- Add potatoes, onion and carrots on top. Pour in sauce to mix in. Close the lid, making sure your instantpot is on sealing and cook on high pressure for 6 minutes. When done, turn knob to venting. Serve over rice with green onion garnish and extra sauce.
Anonymous
This is a repeat staple dish for my family and me! Thank you!
Winnie Kison
Yay, I’m so glad you enjoy it! It’s a staple in our home too 🙂