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Instant Pot Chicken and Asparagus

A delicious, summer meal that is ideal for the whole family and ridiculously easy to prepare.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 6


  • Instant Pot


  • 600 grams Russet potatoes
  • 600 grams free-range chicken breasts
  • 1,5 tsp salt
  • 3/4 tsp pepper
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp garlic flakes
  • 1 1/2 tsp onion powder
  • 3/4 tsp oregano
  • 1 1/2 tsp chili flakes
  • 1 cup chicken stock
  • 1 bunch fresh asparagus
  • 1 packet mange tout optional


  • Wash potatoes and if you desire, peel them (I kept the peels on mine). Cut them into cubes. Add them into the Instant Pot.
  • Trim excess fat off the chicken and cut into cubes.
  • Add salt, pepper, smoked paprika, garlic flakes, onion powder, oregano, and chili flakes into the Instant Pot. Use a spoon to toss the seasonings to coat the chicken and potatoes.
  • Pour the stock into the pot.
  • Cover and secure the lid. Make sure valve is set to sealing. Select poultry on the pressure cooker setting. When the time is up move the valve to venting. Remove the lid.
  • Stir in the pieces of asparagus and any other green veggies you have chosen, and put the lid back on. Let the pot sit for about 5 minutes to warm the asparagus through and slightly cook it.
  • Remove the lid. Salt and pepper to taste.  Scoop the chicken, potatoes, and asparagus onto plates and enjoy.
  • You can also thicken the sauce and use it as gravy but this is optional.
Keyword Instant Pot