Chicken - Balsamic Creamy IP by
TO COOK WITHOUT SEARING CHICKEN BREAST AND POTATOES
Searing chicken breast and Potatoes is optional. You can directly start with sauteing onion and garlic. Once they look caramelized, add chicken stock. Add halved baby potatoes and Chicken Breast. Switch to manual mode and set the timer to 8 minutes. When it is done, let the pressure release naturally for 10 minutes. Then release pressure manually.
3 Medium Boneless Chicken Breast
1/2 lb Baby Potatoes Cut into halves
1 tspn Olive oil
1 tbsp butter
1 small Onion Chopped Finely
1 tbspn Garlic Minced
2 sprigs Fresh Rosemary
1 tbsp Honey
1 tbsp Balsamic Vinegar
1/2 tspn chilli flakes
3/4 cup Chicken stock
3/4 cup half and half
salt as per taste
pepper as per taste
Medium Boneless Chicken Breast
lb Baby Potatoes Cut into halves
n Olive oil
small Onion Chopped Finely
n Garlic Minced
sprigs Fresh Rosemary
n chilli flakes
half and half
Set Instant Pot to saute mode. Once hot, add oil followed by butter.
Season Chicken breast with salt and pepper. Sear 2 minutes each side in hot Instant Pot. Keep aside.
Keep the Instant pot in saute mode and throw in potatoes. Fry for 4-5 minutes, stirring in between. Potatoes will begin to look light golden brown.
Stir in minced garlic. Cook for 30 seconds. Then add chopped onion. Cook 2-3 minutes until it has softened and starting to caramelize.
Pour in chicken stock. Place chicken breast at the top. Throw in rosemary.
Switch Instant Pot to the Manual Mode and set the timer to 5 minutes. Let it go do high-pressure mode and then the countdown will begin.
Once the timer is over, the switch of the Instant Pot. Let the pressure release for 8 minutes. Then release pressure manually using back of a spatula.
Remove chicken breast, keep aside covered.
Set back to Saute Mode. Add half and half, honey and balsamic vinegar. Season with salt and pepper. Add chilli flakes if desired. Stir well.
Add Chicken breast back to the Pot and coat with cream sauce.