Not sure what to make for dinner? Got some chicken breast and potatoes laying around? Try this super easy Instant Pot Sriracha Chicken and Mashed Potatoes recipe!
In a bowl, mix together your sriracha, honey, and soy sauce.
In a piece of tin foil, place your chicken breasts on half and drizzle 80% of your sauce onto it and fold it up like an envelope. Set it aside in the fridge to marinate. (Note: if you have an Instant Pot safe dish for this, feel free to use that instead)
Peel your russet potatoes and cut them into 1 - 1.5 inch cubes. Place them in the Instant Pot along with 1 cup of broth, salt, and pepper.
Place a trivet on top of the potatoes and put your packet of chicken breasts on top.
Close the lid and set it to seal. Turn the Instant Pot on manual for 9 minutes. Quick release once done.
While the Instant Pot is working its magic, on the stovetop or in the microwave, heat the milk and butter together until hot and the butter has melted. Then add it into the potatoes when it’s done and you’re mashing. If you want to add the milk and butter in cold, that’s fine too! And if you choose to omit it entirely, it’s up to you – I’ve only made it with milk and butter.
Once you're ready to mash the potatoes, to make the sriracha chicken more saucy, I had brushed the leftover sauce onto the chicken breasts and popped them into the oven for a 2-3 minute broil while I’m mashing the potatoes.