Chicken macedoine in the Instant pot
Prep time
Cook time
Total time
  • 390g of small potatoes (I used a mix of white, red & purple potatoes)
  • 3 garlic cloves, minced
  • 100g of frozen corn bits (canned is ok as well)
  • 100g of frozen peas (canned is ok too but don't put them in the Instant pot and add them at the end with the chicken.)
  • 170g of small cubes of carrots (about 2)
  • 600g of chicken stock
  • 15g of salted butter
  • 20g of all purpose flour
  • 7g of Worcestershire sauce
  • 100g of cooked, shredded chicken
  • Salt & pepper to taste
  1. - Put all the following ingredients in the Instant pot: potatoes, garlic, frozen corn, frozen peas & 400g of chicken stock. Pressure level: Normal & Timer: 30mins.
  2. - Quick release the steam when it's done and separate the liquid to the solids, keeping both.
  3. - In a deep pot on the stove top, melt the butter and add the flour while mixing to create a nice paste (aka roux). Let it cook for 2 minutes.
  4. - Slowly add the liquid from the Instant pot while whisking and making sure to break all the butter/flour clumps. Then add the remaining 200g of chicken stock.
  5. - Add all the ingredients to the pot and let simmer for 5 minutes. Salt & pepper to taste.
Recipe by Zesty & Spicy at