Description
A quick and flavorful Instant Pot recipe featuring tender chicken thighs and creamy potatoes, perfect for busy days.
Ingredients
- 🍗 Chicken thighs – 4 pieces (about 1.5 lbs or 680 g)
- 🥔 Potatoes – 4 medium-sized, peeled and cut into chunks
- 🧅 Onion – 1 large, diced
- 🧄 Garlic – 4 cloves, minced
- 🍲 Chicken broth – 1 cup (240 ml)
- 🛢️ Olive oil – 2 tablespoons
- 🧂 Salt – 1 teaspoon (or to taste)
- 🧂 Pepper – 1/2 teaspoon (or to taste)
- 🌿 Rosemary – 2 teaspoons, fresh or 1 teaspoon dried
Instructions
- Prepare all ingredients by washing, peeling, and chopping the potatoes, dicing the onion, and mincing the garlic.
- Set up the Instant Pot and select the “Sauté” function. Heat olive oil and sauté the diced onion until translucent, then add minced garlic.
- Add chicken thighs to the pot, searing both sides until browned. Remove chicken and set aside.
- Add potato chunks and chicken broth to the pot, scraping up any browned bits. Place the chicken back on top, close the lid, and set to “Pressure Cook” for 15 minutes.
- After cooking, let the Instant Pot naturally release pressure for 10 minutes, then switch to “Venting” to release any remaining pressure. Stir and serve.
Notes
- Feel free to customize with additional vegetables like carrots or bell peppers.
- For a spicy kick, add red pepper flakes or jalapeños.
- Use homemade or store-bought chicken broth for added flavor.
- Adjust seasoning to taste after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Instant Pot, Potato Chicken, Quick Recipe, Comfort Food