Instant Pot or Pressure Cooker Braised Chicken Creamy Potatoes cooks in a rich and fragrant Asian inspired gravy. It’s homey and comforting and quickly made in one pot.
Pressure Cooker Braised Chicken Creamy Potatoes
One of the biggest benefits of owning an Instant Pot or Pressure Cooker, is the ability to make the whole meal at the same time and in one cooking vessel.
Another, is not having to stand over a hot stove or heat the kitchen by turning on the oven.
Pressure Cooker Braised Chicken & Creamy Potatoes cooks up in just a matter of minutes.
The Asian inspired flavors from my Pressure Cooker Mashed Potatoes with Glistening Sauce recipe, coupled with juicy and tender chicken, make this a true “comfort” meal, for any day of the week.
All ingredients are fresh and easily found.
Most are probably already in your pantry!
What Fresh Ingredients are in Pressure Cooker Braised Chicken Creamy Potatoes?
- Instant Pot Homemade Chicken Broth
- Fresh Garlic
- Fresh Ginger
What seasonings do I need for Braised Chicken with Creamy Potatoes?
The Potato Starch will protect the Chicken and make sure it stays nice and juicy.
Plus, it will also help to thicken the sauce, without having to do a slurry.
A little Hot Chili Oil goes a long way.
This will ensure that your Stainless Steel cooking pot, will become non-stick!
The Potato Starch on the Chicken helps to seal in the juice and will keep the Chicken nice and moist.
We are just looking for a really quick sear, just enough so that the Starch will stick.
Other Recipes Using the Potato Starch Trick:
If you need to cook in batches, just pull out the chicken, as soon as you have flipped it over to the second side.
The searing is THAT quick!
Adding really good flavor is the job of Shaoxing Wine.
I’ve always used a good Dry Sherry Wine (not the cooking stuff, DON’T BUY THAT!!!!) to add another layer of flavor.
Check out my Instant Pot Beef Stroganoff recipe. It’s loaded with flavor and an incredible recipe!
All that being said, I’ve found that a good Chinese Shaoxing Wine does a super good job too and almost adds the same flavor.
Plus, it is very economical!
I just love the smell of Onions, Ginger & Garlic Sautéing with Butter!
The Shallots are richer and sweeter than Onions, but somehow, more potent, so don’t substitute the Onions for Shallots here.
This just reminded of one of my Caoti Pizza in Laurel Canyon. It is known for its salads and pregnant women.
Apparently, when a woman is ready to go into labor, she will eat a salad to make this happen quicker.
But for me, my love of Caoti is the Pizza with fresh Shallots, Onion and Garlic.
My Pressure Cooker Homemade Chicken Bone Broth packs tons of flavor.
If you don’t have any on hand, a couple of teaspoons of Better than Bouillon Chicken Base with Fresh Water, will work.
New Potatoes and Yukon Gold are a multi-purpose Potato.
They hold up well when submerged in cooking liquid.
If you are steaming Potatoes, like in my Pressure Cooker Mashed Potato recipe, avoid submerging Russet Potatoes in water.
Russet Potatoes are very starchy and will fall apart easily in liquid.
Unless, the goal is to have them break apart and use them as a thickener, like in my Pressure Cooker Seafood Corn Chowder, avoid cooking Russet Potatoes in liquid.
New Potatoes and Yukon Gold have a buttery and creamy interior.
My Pressure Cooker Syracuse Salt Potatoes recipe is perfect for New Potatoes and Yukon Gold.
Now for a quick cook, under Pressure!
Scallions brighten up the dish and add a nice and mellow oniony flavor.
Our Scallions are pretty large, as we grow them in pots outside our home.
You can see how rich and thick the Sauce is without making a slurry!
A drizzle of Toasted Sesame Oil is the perfect way to finish off an Asian inspired recipe.
Toasted Sesame Oil is not meant for high heat or for cooking. Think of it as a condiment.
Some Fresh Broccoli or Sugar Snap Peas mixed in at the end would add some nice vegetables and some crunch.
I hope you enjoy this recipe. I’d love to see photos and hear your feedback!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60 Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Eukein Electric Pepper Mill
- 3 ounce Porcelain Dipping/Condiment Bowls
- John Boos Maple Cutting Board with Groove
- 3.5 Quart Stainless Steel Mixing Bowl
- Potato Starch
- Hot Chili Oil
- Pure Sesame Oil
- Toasted Sesame Oil
- Soy Sauce
- White Pepper
- Oyster Sauce
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Here is the handy printable recipe:
Pressure Cooker Braised Chicken & Creamy Potatoes
Instant Pot or Pressure Cooker Braised Chicken Creamy Potatoes cooks in a rich and fragrant Asian inspired gravy. It's homey and comforting and quickly made in one pot.
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Hot Chili Oil
- 2 pounds Chicken Breasts boneless, skinless
- 3 Tablespoons Potato Starch
- 1 teaspoon Sea Salt
- 1/4 teaspoon Ground White Pepper
- 1/2 cup Dry Sherry Wine
- 1 medium Onion sliced
- 2 Shallots sliced
- 1 inch Fresh Ginger Root minced
- 3 cloves Fresh Garlic minced
- 1/2 cup Shaoxing Wine
- 2 Tablespoons Butter
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1.25 cups Chicken Broth Homemade or Purchased
- 1.5 pounds New Potatoes whole
- 2 whole Scallions cut on the bias
- 1 teaspoon Toasted Sesame Oil
Place Chicken pieces into a large bowl and add Potato Starch, Salt and White Pepper. Mix through, so Chicken is coated.
Select Sauté or Browning on Pressure Cooker and allow pot to fully heat.
Add Olive Oil and Hot Chili Oil. Sear Chicken for 3 seconds on each side and then remove to a plate.
Pour in Shaoxing Wine and deglaze pot, making sure to scrape up any brown bits.
Add Butter, Onions, Shallots, Ginger and Garlic and Sauté for 2 minutes.
Mix in Soy Sauce, Oyster Sauce and Chicken Broth.
Add Potatoes and return Chicken to cooking pot.
Cook at High Pressure for 3 minutes. When Beep Sounds, wait 10 minutes and then release the rest of the pressure.
Add Scallions and a teaspoon of Toasted Sesame Oil and serve.
Add 1 minute to cook time if using Chicken Thighs.