Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: Serves 4
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb potatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp extra-virgin olive oil
- Salt & pepper to taste
- 3/4 cup low-sodium chicken broth (for IP)
- 2 tsp oil (for IP)
Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
Cook HIGH 2-3 hours or LOW 4-6.
Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted.
Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned.
Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well.
Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). Quick release pressure.
Top with shredded Parmesan cheese. Cook on WARM until cheese is melted.