Chicken breasts with thyme and potatoes for the Salente Ario


  • 500 g chilled chicken breasts, sliced
  • 200 g onion
  • 200 g carrots
  • 4 potatoes
  • 1 clove of garlic
  • 1 spoonful of olive oil
  • 1 measuring cup of chicken broth or other broth
  • 1 measuring cup of white wine
  • salt
  • white pepper
  • thyme
  • lemon
  • a small knob of butter


Pour a spoonful of oil into the cooker’s prepared inner pot so that it covers the bottom of the pot. Turn on the Sauté programme. Once the oil is hot, sear the sliced chicken breasts seasoned with salt and pepper. Remove and set aside. Pour the broth and wine into the pot and stir into the meat juices at the bottom. Let them cook together for a short while. Add the peeled and chopped onion and carrots. Season with thyme and add the prepared chicken back into the pot. Cut the potatoes into 1 cm thick slices and put them in the basket. Place on the stand in the pot. Close the pressure lid. Manually set the programme to Poultry for 15 minutes. Let the steam out and open the lid. Using oven mittens, carefully remove the basket and stand with potatoes. Remove the meat from the sauce. Turn on the Sauté programme. Let the sauce reduce for a while, then add butter and lemon to taste. Season with salt and pepper to taste. Serve with the sauce poured over the chicken and potatoes.