Instant Pot Chicken and Mashed Potatoes with Sage and Garlic
This Instant Pot Chicken and Mashed Potatoes with Sage and Garlic is a delicious and savory wholesome dinner that can’t go wrong!
Flavored with pepper, sage, garlic, and heavy cream, the tender chicken goes perfectly with the creamy mashed potatoes.
In a hurry to prepare dinner and need something quick and easy? Go with this classic Instant Pot Chicken and Mashed Potatoes with Sage and Garlic.
In less than an hour you’ll have the entire family fed and ready to play board games. It’s really easy-to-make, flavorful, and the perfect one-pot dish for a range of appetites.
Why cook chicken in the instant pot?
Well, why not? The instant pot is perfectly easy to use, does not require you to keep an eye on it, and will cook the chicken in almost no time.
It’s also great for those times when you realize that you haven’t left the chicken out to thaw.
Cook for a few extra minutes, and you’ll have great tasting chicken without the wait.
Why serve instant pot chicken with mashed potatoes?
Well, why not? Instant Pot Chicken Breasts are delicious. They’ll go well with almost everything – rice, bread, salads, and more. They’ll even go great with these traditional Polish potato dumplings.
But, what better way to serve them than with a creamy and buttery rich mashed potato flavored with sage and garlic?
It’s simply the best combination there is! Add a flavorful sauce, and your family will come back for seconds.
How to cook chicken breast in instant pot with mashed potatoes? Follow my recipe below!
Recipe Pointers For making Instant Pot Chicken Breast
- Boneless, skinless chicken breasts are recommended in this recipe.
- Make sure the chicken breasts have thawed before cooking. Do not cook from frozen, else it will be raw inside and cooked outside.
- Okay, the previous pointer aside, there are those days when you absolutely must cook from frozen. In those instances, just add on 5 to 10 more minutes of pressure to the cooker so that the chicken cooks evenly all over.
- For a spicier instant pot chicken, add some extra pepper powder or about half a teaspoon of crushed peppercorns for a zingy chicken!
- Yukon gold potatoes will create creamier, smoother mashed potatoes, but any potato will work.
- Cut the potatoes into larger chunks so that they don’t absorb too much water while cooking.
- For a classier look, cut the chicken breasts into cylindrical pieces before serving with the mashed potato.
FAQs about Instant Pot Chicken Breast Recipe
Depending on the pot, the chicken breast takes about 10 to 15 minutes to cook in on High Pressure.
If you don’t have sage or like sage, you can use the same quantities of thyme or rosemary instead.
Yes, sauteeing the ingredients helps to keep the chicken tender and moist.
It also allows you to incorporate the juices from the chicken breast with the other ingredients in the recipe and locks in the flavor.
If you don’t have an instant pot (which also has the pressure cooker option), you can cook the chicken breasts in a simple pressure cooker.
Yes, you can. Just cook them for a few minutes longer than you cook the breasts.
Yes, you can. Just add 4 or 5 more minutes to the instant pot and the chicken should turn out fine.
To form a smoother mash, it’s important to mash the potatoes while they’re still hot. But be careful not to burn your hands.
I prefer to use an Immersion Blender to mash my potatoes because it gets it done in seconds.
You can also use a potato masher, potato ricer, or standard blender. Anything you’re comfortable with is good.
Instant Pot Chicken and Mashed Potatoes with Sage and Garlic
Ingredients
- 3-4 small chicken breasts (1 pound total)
- 1 tablespoon olive oil
- 1 lb yukon gold potatoes - quartered, peeled
- Water, enough to cover the potatoes (about 2 cups)
- 5 tablespoons butter, divided
- 5 fresh sage leaves, minced (about 1 tablespoon)
- 2 garlic cloves, minced (about 2 teaspoons)
- ¼ cup heavy cream
- ⅓ cup sour cream
Instructions
- Heat the Instant Pot using the Saute-Normal function. Season the chicken breasts lightly with salt and pepper.
- Add the olive oil to the Instant Pot. Add the chicken breasts and sear
for 1-2 minutes per side. The chicken should start to develop some
color but should not be fully cooked. - Remove the chicken from the Instant Pot. Add the potatoes, water, 2
tablespoons of butter, sage and garlic. Place the seared chicken breasts on top of the potatoes and attach the Instant Pot lid. - Set the Instant Pot to the Manual Pressure Cook- High Pressure- Normal setting for 10 minutes. Ensure the valve is in the sealing position.
The Instant Pot will take about 10 minutes to come to temperature and
then it will begin counting down from 10. - Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.
Note: Be careful! It will steam and may splatter. - Remove the chicken breasts and set them aside. Drain the potatoes and then return them to the Instant Pot.
- Add the remaining 3 tablespoons of butter, heavy cream, and sour cream. Mash the potatoes until they are your desired consistency (see notes).
- Serve the potatoes and chicken immediately. Store any leftovers in an
airtight container in the refrigerator for up to 2 days.
Notes
- Boneless, skinless chicken breasts are recommended in this recipe.
- Yukon gold potatoes will create creamier, smoother mashed potatoes, but any potato will work.
- If you don’t have sage, you can substitute thyme or rosemary.
- You can substitute milk for the heavy cream, although your potatoes won’t be as rich.
- I prefer to use an Immersion Blender to mash my potatoes - it’s
extremely easy and can be done in seconds. You can also use a potato
masher, potato ricer, or standard blender. Totally up to you!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 591Total Fat: 31gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 168mgSodium: 231mgCarbohydrates: 35gFiber: 3gSugar: 3gProtein: 42g
