Chicken and potato stew bites, a tasty second course that’s easy and quick to prepare thanks to cooking with a pressure cooker or multicooker.
The chicken bites are perfect for the whole family, incredibly tender and flavorful, and perfect for soaking up sauce.
We served the chicken bites with polenta, which you can cook in the pressure cooker or the multicooker, depending on what you have.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Instant pot, Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken and Potato Stew Bites:
- 1.76 lbs chicken breast
- 3 large potatoes
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste all-purpose flour
- 1/2 glass dry white wine
- 1.69 cups tomato sauce
- to taste fine salt
- to taste black pepper
- to taste cumin (optional)
- to taste paprika
- 1 sprig rosemary
Tools for Chicken and Potato Stew Bites:
- 1 Pressure Cooker
- 1 Wooden Spoon
- 1 Knife
Steps for Preparing and Cooking Chicken and Potato Stew Bites in the Pressure Cooker or Multicooker:
Peel the potatoes, cut them into cubes, and place them in a bowl with cold water.
Take the chicken breast and cut it into slices 0.79 inches thick, then cut each slice into strips of about 0.79 inches and then each strip into 0.79-inch pieces, this way you’ll get cubes (even if they’re not perfect, that’s fine).
On a plate, place some all-purpose flour and flour the chicken breast pieces.
COOKING IN THE PRESSURE COOKER:
In the pressure cooker, add the extra virgin olive oil, rosemary sprig, and garlic clove. Allow to infuse well, then add the meat and brown it well on all sides. Salt and deglaze with the dry white wine. Once evaporated, add the tomato sauce or pulp as you prefer, salt, pepper, and if desired, cumin and paprika for extra flavor.
Close the pressure cooker, check that the valve is closed, then bring it to pressure over medium heat. When it reaches pressure, lower the heat and cook for 10 minutes.
After time has passed, turn off the heat, release the pressure, and remove the lid.
Drain the potatoes well and add them to the preparation. Adjust the salt (make sure there’s enough liquid; if not, add a glass of vegetable broth or hot water), close the lid, bring back to pressure, and cook for another 10 minutes.
After time has passed, turn off the heat, release the pressure, remove the lid, stir the meat well, and serve on individual plates.
COOKING IN THE MULTICOOKER:
In the pot basket, add the extra virgin olive oil, garlic clove, and rosemary. Set to the sauté program; when the oil is hot, add the meat, brown well, deglaze with wine, and once evaporated, add the tomato sauce or pulp, salt, pepper, and spices if desired.
Close the pot and set to pressure cooking for 10 minutes. After the program ends, release the pressure, remove the lid, add the drained potatoes, adjust salt, replace the lid (remember to close the valve) and set to pressure cooking for another 10 minutes.
After time has passed, release the pressure, remove the lid, stir well, and serve on individual plates.
