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This is designed to be a "Chop and Drop" Instant Pot recipe with minimal prep, no sautéing, but yields huge flavor and plenty to feed a group. The fresh dill and garlic added in the end gives it a wonderful eastern European flavor profile, but the basic recipe is flexible and you can play with the spices to create different variants if you wanted.
Ingredients:
Ingredients:
2 pounds chicken (see notes)
3 pounds potatoes
2-3 Large carrots,
1 large (or 2 medium) onion
3 bay leafs
1 Tbsp rosemary
2 tsp salt
1 tsp Black Pepper
Fresh Dill
1 Garlic clove
1 cup water
It is important to layer the ingredients in the Instant Pot bowl in the order below.
Directions:
Directions:
Chop onions into medium sized pieces and add to bowl
layer chicken pieces on top of onions
Peel and chop the carrots into medium pieces and layer on top of chicken
Sprinkle rosemary, salt, and pepper on top of chicken and carrots. Add 3 bay leaves.
Chop potatoes into medium but equal sized pieces and layer on top of chicken and carrots.
Pour 1 cup of water into pot
Close and seal the pressure cooker. Set on high pressure.
Set timer for 15 min.
Do a quick release of the pressure.
Carefully remove the chicken pieces - they will be fall apart tender. Shred the meat and return to the pot.
Finely chop a bunch of fresh dill and add to the pot.
Grate (microplane) a clove of garlic into the pot.
Stir to combine everything
Serve hot in a big bowl with a smile!
Notes:
Notes:
Chicken - you can use anything. For the easiest prep, we use boneless, skinless chicken breasts. If you use skin-on pieces, it will likely provide great flavor, but you will want to fish out and remove the skin after cooking.
Grating the garlic after cooking provides a strong garlic flavor to the dish.
Great to serve with some sour cream on top
Consider adding different veggies or changing the spices to make a different variant.
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