Instant Pot Lemon Herb Chicken with Potatoes
Likes: 1
Created at: January 16, 2025
Preparation Time:
15 minutes
Cooking Time:
16 minutes
Total Time:
31 minutes
Difficulty:
Easy
Recipe Description
A vibrant and comforting one-pot meal featuring tender chicken, flavorful sweet peppers, and perfectly cooked potatoes, all infused with fresh lemon and aromatic herbs.
Healthy Swaps
- Replace potatoes with sweet potatoes for added sweetness and fiber.
- Use bone-in chicken thighs instead of breasts for a richer flavor.
Nutritional Highlights
- Chicken: A lean protein source that supports muscle repair and growth.
- Lemon: Rich in vitamin C to boost immunity and add bright flavor.
- Peppers: High in antioxidants and vitamins A and C for overall health.
Ingredients
- chicken breast - 1 ½ pounds of chicken breast
- dried basil - 1 tablespoon of dried basil
- dried parsley - 1 tablespoon of dried parsley
- extra virgin olive oil - ¼ teaspoons of extra virgin olive oil
- garlic clove - 5 garlic cloves
- gluten-free chicken broth - 1 ½ cups of gluten-free chicken broth
- lemon - 1 lemon
⌞(zested and juiced)
- pink salt - ⅛ teaspoons of pink salt
- russet potato - 3 russet potatoes
⌞(cut into medium-size chunks)
- shallot - 1 shallot
- sweet pepper - 3 sweet peppers
- white pepper - ½ teaspoons of white pepper
Adjust Servings
Currently serving: 4
Quick Adjust Servings:
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Nutrition Information
Calories:
535.7
Protein:
63g
Total Fat:
9.2g
Carbohydrates:
53.7g
Servings:
4
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Recipe Steps
Step 1
Place the cut up [ ](russet potato) in a bowl of cold water for 5–10 minutes. Chop [ ](shallot), [ ](garlic clove), and [ ](sweet pepper). Slice [ ](chicken breast) into thin cutlets, then cut into large chunks.
Step 2
Set the Instant Pot to sauté on HIGH. Once hot, drizzle with [ ](extra virgin olive oil) and add the shallots and garlic. Sauté for 20–30 seconds until fragrant. Add the chicken and sauté for 1–2 minutes, stirring frequently. De-glaze the pot with a splash of [ ](gluten-free chicken broth) as needed. Press “Cancel” to stop sauté mode.
Step 3
Stir in the sweet peppers and mix well. Add [ ](dried basil), [ ](dried parsley), [ ](white pepper), and [ ](pink salt) stirring for 15 seconds to coat evenly.
Step 4
Add the zest and juice of [ ](lemon) into the pot. Add the drained potatoes and remaining chicken broth.
Step 5
Secure the Instant Pot lid, ensuring the silicone ring is in place. Set to HIGH PRESSURE for 6 minutes. Allow 10 minutes of natural pressure release, then perform a quick release. Stir the contents gently and adjust salt and pepper to taste.
Step 6
Serve warm, garnished with fresh parsley or lemon slices for a bright finish.