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Chicken Potato and Asparagus Bowl

Serves 4-6

Ingredients

  • 1 ½ pounds russet potatoes (about 6 small potatoes), cut into one inch cubes
  • 1 ½ pounds chicken breast, diced into one inch cubes
  • 1 ½ tsp salt
  • ¾ tsp pepper
  • 1 ½ tsp paprika
  • 1 ½ tsp garlic powder
  • 1 ½ tsp dehydrated onion
  • ¾ tsp dried oregano
  • 1 ½ tsp chili powder
  • ¾ cup water (or chicken broth)
  • 1 bunch asparagus, cut into one inch pieces with woody parts discarded

Directions

  1. Pour water into instant pot. Then add all other ingredients (except asparagus) and stir well.
  2. Cover, set valve to sealing, and cook for 4 minutes. Quick release pressure when done.
  3. Open the lid, add in asparagus, put lid back on and let sit 5 minutes to soften asparagus.
  4. Ready to serve.

Can used pre-cooked chicken if needed.