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Chicken macedoine in the Instant pot

March 25, 2020 by Ariel Leave a Comment

Hard to beat this dish in term of comfort food and so quick and easy when you’re using an Instant Pot.

This recipe could be easily converted in a stove top version if you don’t have an Instant Pot, it will only takes a little longer.

I own the 7in1 duo mini Instant pot and it’s what I used for this recipe.

Chicken macedoine in the Instant pot
 
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Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: ZestyandSpicy.com
Ingredients
  • 390g of small potatoes (I used a mix of white, red & purple potatoes)
  • 3 garlic cloves, minced
  • 100g of frozen corn bits (canned is ok as well)
  • 100g of frozen peas (canned is ok too but don't put them in the Instant pot and add them at the end with the chicken.)
  • 170g of small cubes of carrots (about 2)
  • 600g of chicken stock
  • 15g of salted butter
  • 20g of all purpose flour
  • 7g of Worcestershire sauce
  • 100g of cooked, shredded chicken
  • Salt & pepper to taste
Instructions
  1. - Put all the following ingredients in the Instant pot: potatoes, garlic, frozen corn, frozen peas & 400g of chicken stock. Pressure level: Normal & Timer: 30mins.
  2. - Quick release the steam when it's done and separate the liquid to the solids, keeping both.
  3. - In a deep pot on the stove top, melt the butter and add the flour while mixing to create a nice paste (aka roux). Let it cook for 2 minutes.
  4. - Slowly add the liquid from the Instant pot while whisking and making sure to break all the butter/flour clumps. Then add the remaining 200g of chicken stock.
  5. - Add all the ingredients to the pot and let simmer for 5 minutes. Salt & pepper to taste.
3.5.3251

 

Filed Under: Chicken, Instant Pot, Proteins, Recipes, Stews & Curries Tagged With: carrots, chicken, chicken stock, corn bits, easy, green peas, Instant Pot, macedoine, main dish, recipe

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