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5 from 2 votes
Instant Pot Chicken in Wine with Mashed Potatoes
Instant Pot Chicken in Wine with Mashed Potatoes

A complete meal with the main course and potatoes cooked at once in the Instant Pot. You can use white wine if you don't have any Vermouth and know that this feeds 4 generously. 

Course: Main Course
Cuisine: English
Servings: 4 people
: 787 kcal
Author: Just Jo
  • 1 tsp olive oil
  • 1 leek trimmed, washed and sliced into 5mm thick pieces
  • 4 rashers smoked streaky bacon, chopped into lardons
  • 4-6 boneless, skinless chicken thigh fillets, cut into 2-3 pieces
  • 200 g chestnut mushrooms, wiped clean and left whole
  • 1 tsp dried dill (or 1 tbsp fresh, chopped)
  • 50 ml Vermouth*
  • 200 ml chicken stock
  • 4 large floury baking potatoes
  • 60 ml cream (single, double or even creme fraîche work)
For the potatoes:
  • 100 ml milk
  • 1/4 tsp grated nutmeg
  • 1 tbsp butter
  1. Put the Instant Pot onto Sauté mode and add the oil. Cook the leeks for a couple of minutes until they start to soften then add the bacon. Cook until they release a little of their fat. 

  2. Add the chicken and brown lightly. Stir in the mushrooms, dill, Vermouth (see notes for substitution advice) and chicken stock. 

  3. Peel the potatoes and cut in half to chunks no smaller than 3-4 inches or they will disintegrate into the chicken. If using small potatoes, simply peel and leave them whole. Put the lid on, close the valve and set to Manual High for 12 minutes. 

  4. When the timer is done, QPR and remove the potatoes with a slotted spoon and mash (I love my Oxo potato ricer). Mix in the milk, nutmeg and butter then add salt and black pepper to taste. 

  5. Meanwhile, cancel Keep Warm on the pot and put on Sauté and allow the sauce to reduce down. It will be a thin-ish gravy but it's wonderful poured over the mash so don't reduce it too much. 

  6. If eating the whole dish immediately, stir in your cream of choice and ladle the chicken onto the waiting bowls of mashed potato. If planning on freezing some, leave the cream out and add when it's reheated to prevent splitting. 

Recipe Notes

*= if you don't have Vermouth what I do is use 100ml white wine (something dry like a Riesling) and 150ml chicken stock as the Vermouth has a stronger taste being a fortified wine.