Description
Indulge in the comforting flavors of tender chicken and fluffy potatoes, all cooked effortlessly in your Instant Pot for a satisfying meal any night of the week.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1.5 lbs baby potatoes, halved
- 1 cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 sprigs fresh rosemary or thyme
Instructions
- 1. **Sauté the Chicken**: Set your Instant Pot to 'Sauté' mode. Add olive oil and allow it to heat. Season chicken thighs with salt and pepper, then brown for about 3-4 minutes on each side until golden.
- 2. **Add Aromatics**: Sprinkle garlic powder, onion powder, paprika, and fresh herbs over the browned chicken. Stir to combine evenly.
- 3. **Introduce Your Potatoes**: Gently add halved baby potatoes to the pot. Pour in chicken broth until everything is just covered.
- 4. **Pressure Cook**: Secure the lid on your Instant Pot and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes.
- 5. **Natural Release**: Once cooking is complete, let the pressure release naturally for about five minutes before carefully switching the valve to release any remaining steam.
- 6. **Serve Up**: Open the lid and transfer chicken and potatoes to plates. Drizzle with some broth for extra flavor before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: - Feel free to swap baby potatoes for sweet potatoes or carrots. - Customize with additional spices or herbs like Italian seasoning for varied flavors. - Store leftovers in an airtight container in the fridge for up to four days; reheat gently on the stovetop or microwave.