Chicken, Potato and Stuffed Pepper Dinner


Chicken breast can be a little tricky in the Instant Pot - it can come out dry and tasteless. We’ve found using a high quality seasoning mix can help, and then of course cooking it correctly in the Instant Pot!

Ingredients:

  • 1 ½ cup chicken broth
  • 1 lb chicken breast, cubed
  • 2-3 tsp Penzey’s Northwood seasoning
  • 6-10 mini sweet peppers
  • 4 oz cream cheese
  • 3 TB pimento or chopped jalapenos
  • 1-2 dashes hot sauce
  • 2-4 tsp Northwood seasoning
  • 1 lb. very small new potatoes

Directions:

  1. Pour broth into inner liner of Instant Pot.
  2. Dust chicken with 2-3 tsp of Northwood seasoning (or seasoning of choice)
  3. Place chicken into one section of divided steamer basket. Set basket into Instant Pot. Secure lid and set to high pressure for 17 minutes.
  4. While chicken cooks, wash peppers, then remove stems and seeds, keeping pepper whole. 
  5. Mix cream cheese, pimento or jalapeno, hot sauce and 2-4 tsp Northwood seasoning.
  6. Stuff each pepper with cheese mixture and stand upright in one section of divided steamer basket. 
  7. Wash potatoes and place in one section of divided steamer basket.
  8. Once chicken is done, use quick release and open lid. 
  9. Add potatoes and peppers. Reseal lid, and set to high pressure for 7 minutes.
  10. Use natural pressure release for about 5 minutes, then quick release. 
  11. If desired, thicken remaining liquid with cornstarch (some of the cheese may have cooked out, and that will add additional flavor) and make a thickened sauce to use on chicken.
  12. Peppers will be quite soft so use care when serving.
  13. Mash each potato on the plate with a fork, then add a bit of butter, salt and pepper.
  14. Enjoy!