Instant-Pot Braised Chicken and Potatoes

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!

Course Main Course

Cuisine Asian, Korean

Keyword instantpot, potatoes, stewed chicken

Prep Time 10

Cook Time 6

Servings 6 servings

Author Winnie Kison

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.