Pressure Cooker Lemon Dill Chicken and Potatoes

Pressure Cooker Lemon Dill Chicken with Potatoes is a one pot meal full of flavor!

This post is sponsored by the Crock-Pot® Brand, but all opinions are mine alone.

Hello! Today I am sharing a pressure cooker recipe made with my new Crock-Pot® Express Crock Multi Cooker. This is the first recipe on the blog that isn’t made in the slow cooker! I’ve been testing out the pressure cooker for the last few months, so this is not my first try, just my first recipe I am excited to share on the blog.

The Crock-Pot® Express Crock Multi-Cooker can cook meals up to 70% faster, which is great for days I don’t get to the store early in the day. What’s great about this device is it can slow cook as well, so you can slow cook while you’re at gone at work or you can cook something quicker on the pressure cooking setting if you are short on time. The device also has a steamer function, brown/sauté function and 8 preset buttons that cook a variety of meals. I’m not going to lie, I use those preset buttons a lot for my recipes, as it takes the confusion out of pressure cooking for me.

My inspiration for this recipe was to make a one-pot meal. I know the slow cooker can do a great job with chicken and potatoes together, so I had to see how a pressure cooker would do. For this meal I make a sauce out of butter, broth, lemon juice, garlic, dill, salt, pepper, and also used cornstarch to give the sauce a little weight to it. I decided on Yukon Gold potatoes, they are beautiful in this recipe along with the lemon sauce.

I often use dark meat in my recipes, but I really wanted to try boneless skinless chicken breasts in the pressure cooker. They turned out great, very moist and tender.

I have been very happy with my Crock-Pot® Express Crock Multi-Cooker. I’ve made beans, roasts, turkey breast, enchiladas and applesauce! Though I will never part with my slow cooker, I love having the option to cook meals faster. I use the 6-quart version of this appliance, and Crock-Pot also makes a 4-quart mini and an 8-quart XL. The 6-quart is just the right size for the recipes I make for my family. I hope you give this recipe a try – my family loved it, the sauce was rich and tangy, the chicken moist and tender and the potatoes turned out really buttery. Have a great weekend!

Pressure Cooker Lemon Dill Chicken and Potatoes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Author: Sarah Olson

Ingredients

• 4 boneless skinless chicken breasts
• 2 lbs. Yukon gold potatoes, sliced 3/4 inch thick
• 1/4 cup butter, melted
• 1 cup chicken broth
• 1/4 cup freshly squeezed lemon juice
• 2 Tbsp. cornstarch
• 2 garlic cloves, minced
• 2 Tbsp. fresh dill weed, chopped
• 1 tsp salt
• 1/4 tsp. pepper

Instructions

• In a small bowl add the melted butter, chicken broth, lemon juice, cornstarch, garlic, dill, salt and pepper. Stir until combined. Set aside.
• Add the potatoes to the bottom of the Crock-Pot Express® Crock Multi-Cooker. Add the chicken breasts over the potatoes.
  
• Pour over the lemon dill sauce over the potatoes and chicken.
• Secure the lid. Press the poultry function, set the pressure to HIGH and set the time for 15 minutes. Be sure the steam release valve is in the "Seal" (closed) position. Press start.
• When the cooking time is complete, and the pressure has been released serve the chicken and potatoes with the sauce drizzled over.

Tried this recipe?Mention @themagicalslowcooker or tag #themagicalslowcooker!

This post is sponsored by the Crock-Pot® Brand, but all opinions are mine alone.

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