Pressure Cooker Green Peppercorn Chicken Breast and Mashed Potatoes

Image of Jennifer Mosinski
Rated 4.5 based on 2 customer reviews
Pressure Cooker Green Peppercorn Chicken Breast and Mashed Potatoes
Pressure Cooker Green Peppercorn Chicken Breast and Mashed Potatoes

Ingredients

  • Chicken
  • 4 tablespoons butter
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons minced onion
  • 1 cup chicken stock
  • 2 teaspoons green peppercorns, drained and chopped
  • 1 teaspoon whole dried black peppercorns
  • 1 teaspoon fresh tarragon (or ¼ teaspoon dried)
  • salt to taste

  • Potatoes
  • 3 russet potatoes, peeled and chopped into 1-inch cubes, or more to taste
  • 1 tablespoon olive oil
  • salt to taste
  • ⅓ cup hot milk
  • ¼ cup sour cream
  • 2 tablespoons butter
  • salt to taste

  • ½ cup heavy cream

Appliances

For best results, we recommend using:

Directions

  1. Heat 4 tablespoons butter in pressure cooker set to Sauté on Normal. Sauté chicken in hot butter until browned, 2 to 3 minutes on each side. Remove chicken from pot and set aside.
  2. Add onion to pressure cooker and sauté until soft, 3 to 4 minutes. Stir chicken stock, green peppercorns, black peppercorns, tarragon, salt, and chicken into onion.
  3. Toss potatoes with olive oil and salt in a bowl until evenly coated; add to steamer basket.
  4. Place trivet over chicken mixture in the pressure cooker and add steamer basket with sliced potatoes on the trivet.
  5. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
  6. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure. Press Cancel.
  7. Transfer potatoes to a bowl and mash with sour cream, 2 tablespoons butter, and salt.
  8. Remove trivet and chicken from pressure cooker and slice chicken. Arrange chicken slices on serving plates and spoon potatoes next to chicken.
  9. Select Sauté on Normal; add heavy cream and cook sauce until thickened, 5 to 10 minutes.
  10. Pour sauce over chicken and potatoes to serve.
Mealthy tip:

Green peppercorns are young when they are picked from the vine and therefore have a milder taste. Black peppercorns are left on the vine for longer, and therefore have a stronger flavor.

You can find green peppercorns at gourmet grocery stores or on Amazon.

Reviews

4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of MJ Ortiz

MJ Ortiz says:

Delicious and savory! The sauce was my favorite part. Making a complete meal in a single pot is my new jam!

Image of Sharon Sinner

Sharon Sinner says:

Don’t forget to add 1/3 cup milk to the mashed potatoes.