A Fresh Take on Traditional Thanksgiving Meals
Celebrate the holidays with this pressure-cooked creamy herb chicken, buttery mashed potatoes, and sweet glazed carrots—all the flavors of Thanksgiving with none of the fuss.
Equipment
- 1 Skillet or pressure cooker with sauté function
- 1 Baking dish
- 1 Pot for boiling potatoes
- 1 Pan for glazing carrots
Ingredients
Main Ingredients
- 4 Boneless skinless chicken breasts
- 2 tablespoon Olive oil
- 1 teaspoon Salt to taste
- ½ teaspoon Black pepper to taste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 cloves Garlic minced
- ¾ cup Heavy cream
- 3 tablespoon Butter divided
- 4 Russet potatoes peeled and cubed
- ⅓ cup Milk
- 4 Carrots peeled and sliced
- 2 tablespoon Brown sugar
- 1 tablespoon Butter for glazing carrots
- 1 cup Water or broth for cooking chicken under pressure
Instructions
Instructions
- Preheat your oven to 375°F to finish the chicken after pressure cooking.
- Season chicken breasts with salt, pepper, thyme, and rosemary.
- In a skillet or pressure cooker with sauté setting, heat olive oil and sear chicken for 2–3 minutes per side until browned.
- Transfer chicken to a baking dish, sprinkle with minced garlic, and bake for 20 minutes or until cooked through.
- In the same skillet, add heavy cream and butter to deglaze the pan and simmer for 3–4 minutes until thickened.
- Pour the sauce over baked chicken before serving.
- Boil potato cubes in salted water for 15 minutes until tender, then mash with milk and butter. Season to taste.
- In a separate pan, melt butter, add carrots and brown sugar. Cook over medium heat for 10 minutes until glazed.
- Serve chicken with creamy sauce, mashed potatoes, and glazed carrots for a complete comforting Thanksgiving meal.
Notes
To save time, prep vegetables the night before and store submerged in water in the fridge. You can also use the pressure cooker for both searing the chicken and boiling potatoes to minimize dishes and cook time.