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InstantPot Chicken Pot Roast

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Basmati White Rice
  • 2 chicken breast, cubed
  • 1 sprig of rosemary
  • 1 tsp. extra-virgin olive oil
  • 1-2 medium potato, cubed
  • 1/2 c. chopped onion
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 c. low-sodium chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp. freshly chopped parsley, for garnish

Step 1

  • Cook the rice as instructed. Prep veges and season the chicken with half the salt & pepper. 

Step 2

  • Turn Instant Pot on, then press the Sauté button. Heat up the oil and place seasons chicken in. Sear the chicken on both sides for 2 minutes on each side. Set aside.
  • Add in potatoes, onion, celery, carrot, garlic, salt & pepper to taste. Saute the vegetables for 2 minutes until fragrant, about 2 minutes. 
  • Deglaze by adding the broth, rosemary, and Italian seasoning. Add back in the chicken.

Step 3

  • Close the lid & set the settings to High Pressure. Set the timer for 10 minutes and let the Natural Pressure Release for 5-10 minutes.

Step 4

  • Place into a bowl with rice on the side. Garnish with parsley, and serve. Enjoy!