Shredded Meat with Potatoes
Chicken Casserole
| By : |
Fond of the art of adapting traditional cuisine to one that is suitable for food allergies.
| Servings |
4 Portions
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Ingredients
- 2 tbsp oil
- 3 whole chicken thighs
- 3 potatoes peeled and cut in half
- 4 equal pieces of sweet potato squash
- ½ onion diced
- 3 cloves garlic minced
- 1 bunch parsley optional
- 4 cups (1 L) vegetable broth
- 2 tsp salt
- 1 tbsp oregano
- 1 tsp paprika
- 1 handful of rice approx. ¼ cup/50 g
- 2 ears corn cut in half (4 medium pieces)
- 1 carrot peeled and cut into sticks
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes. Add the oil and wait about a minute until it is hot. Put the chicken thighs skin-side down and sear until golden brown (approx. 4 minutes per side)
- Add the potatoes, squash, onion, garlic, tied parsley, and vegetable broth to the bowl. On top, scatter the salt, oregano, and paprika. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- When done cooking, let the pressure release naturally for 4 minutes and then, placing a cloth over the steam release handle, very carefully turn the handle little by little to do a quick release. Press Cancel. Once all the steam has been released, open the lid.
- Remove the bunch of parsley and add the fistful of rice, the corn and the carrot, making sure that everything is as submerged as possible. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done cooking, let the pressure release naturally for 10 minutes. Press Cancel and once all the steam has escaped, open the lid and serve.
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