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Chicken with cider and apples
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Chicken with Cider and Apples

This is a fabulous cold weather dinner! With chicken apples AND mash potatoes, how can you go wrong!

Ingredients

  • 1.5 lbs Boneless Chicken Breast *original recipe called for using 2.5 lbs bone-in chicken thighs
  • 1 tbsp Grapeseed Oil, infused with Garlic *using regular olive oil is good too!
  • 3 Shallots, sliced
  • 2 tbsp Minced Garlic
  • 1 cup Apple Sauce *original recipe called for 1 cup apple cider, I wanted my sauce a little thicker!
  • 1 cup Chicken Stock *original recipe called for 1/2 cup of stock if you use the cider.
  • 2 tbsp Apple Cider Vinegar
  • 2 Granny Smith Apples, peeled, cored and sliced
  • 3 tbsp Pampered Chef's Rosemary Spice Mixture *original recipe has 1 sprig of fresh rosemary
  • 1/2 tbsp Unsalted Butter
  • 8-10 Yukon Gold Potatoes
  • 2 cups Water
  • Salt/Pepper to Taste
  • 3 tbsp Unsalted Butter
  • 3 tbsp Minced Fresh Chives
  • 1/2 cup Sour Cream
  • 1/2 cup Cream Cheese

Instructions

  • Place potatoes in the Instant Pot, with the largest on the bottom. Add water and season with salt. Lock lid in place and cook on high pressure for 15 minutes. Quick release the pressure through the valve. Set aside when done. *place in a metal colander over boiling water to keep warm!
  • Now that the potatoes are cooked, we can start working on the chicken!
  • Select saute on the Instant Pot and heat oil. While oil is heating up, trim and rinse your chicken breast. Generously season with rosemary seasoning mix and salt/pepper. Once oil is heated up add chicken and cook on each side until slightly browned, or will easily pull up from pan. About 1-2 minutes each side. Transfer to a plate when done. Add shallots and minced garlic, stirring constantly. 2-3 minutes. Add apple sauce (or cider), chicken stock and vinegar. Stir to combine. PRESS THE CANCEL BUTTON TO RESET THE PROGRAM.
  • Return the chicken to the pot. Add half the apple slices and add any remaining rosemary seasoning. Lock the lid in place and turn the valve to SEALING. Press the pressure cooker button and set the cook time for 5-10 minutes on high pressure. *if you have thinner chicken breast set for 5 minutes to cook, thick cook for 10 minutes.
  • While chicken is cooking, use either a ricer or a mixer to mash your potatoes. Add sour cream, butter, chives, cream cheese and, salt/pepper to taste. Mix until well combine. I prefer to use a ricer as I don't like lumps! Then hand mix the rest of the ingredients in. However, using a mixer is also easy to do! Cover to keep warm!
  • Quick release the steam if you are using boneless chicken breast. Do this by turning the valve to venting and use a tong or wooden spoon to lift it to release the steam safely.
  • Carefully remove the lid and use tongs to transfer the chicken to a plate. PRESS THE CANCEL button to reset the program. Press saute and add the butter and remaining apples and cook until the sauce is slightly reduced, about 3 minutes. The sauce will continue to thicken as it cools. Return chicken to the pot and stir to coat. Serve over mashed potatoes and enjoy!