Instant Pot Chicken Thighs and Potatoes
Instant Pot Chicken Thighs with Potatoes are cooked simultaneously in your electric pressure cooker. An easy recipe for beginners to learn how to cook two things at once.
Instant Pot Chicken Thighs with Potatoes are cooked simultaneously in your electric pressure cooker. An easy recipe for beginners to learn how to cook two things at once.
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 lemon
- 1 tbsp butter
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp poultry seasoning
- 1 1/2 cups chicken broth low sodium
- 6 chicken thighs ((i use skin on bone in))
- 3 large red potatoes (cut in fourths)
- 1 small sprig rosemary
- Carbohydrate 66.8448853571603 g
- Cholesterol 10.1677083376937 mg
- Fat 6.53035826170035 g
- Fiber 9.14046511248076 g
- Protein 7.83418511608543 g
- Saturated Fat 2.85506228412523 g
- Serving Size 1 1 serving (394g)
- Sodium 251.73220617329 mg
- Sugar 57.7044202446795 g
- Trans Fat 0.435387721736315 g
- Calories 344 calories
Step-by-step
- Put the spices in a small dish and mix together well. Sprinkle on both sides of the chicken thighs.
- Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.
- Add 3 or 4 chicken thighs, skin side down, and brown them on both sides, about 4 minutes per side. Repeat with the remaining thighs. Set aside on a plate.
- When all of the thighs are browned, carefully remove any remaining oil from the pot. If the bits on the bottom of the pot are too blackened, add a little water and use a wooden spoon to scrape them off and discard. Otherwise, keep the browned bits in there for flavor (Sometimes spices get a little burned).
- Add the broth to the pot (still on Sauté mode). Stir and scrape any remaining brown bits on the bottom of the pot.
- Add the potatoes, butter, and the rosemary.
- Put a tall trivet over the potatoes.
- Set a steamer basket on top of the trivet and add the chicken thighs to it (make sure they don’t set up above the rim of the pot. You need to be able to comfortably get the lid on).
- Squeeze the lemon juice over the chicken.
- Close the lid and set the steam release knob to the Sealing position.
- Cancel the sauté mode.
- Press the Poultry, or the Manual button, and use the + or - button to choose 13 minutes.
- When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. Don’t let it go longer than that.
- Turn off the pot.
- Manually release the remaining pressure, and when the pin in the lid drops, carefully open the lid, facing it away from you.
- Carefully remove the steamer basket with the chicken to a plate.
- Carefully remove the trivet.
- At this point you can either use a potato masher to mash the potatoes right in the pot, or remove them with a slotted spoon and make gravy from the drippings. If you choose to remove them, set them aside and turn on the pot to the sauté mode to make gravy.
- Add a cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch and just enough water to make it loose, and whisk it into the hot liquid in the pot). Keep stirring until it thickens.
- Turn off the pot and serve the gravy over the potatoes, and the chicken thighs if you’d like.
My Go-To Weeknight Dinner: Instant Pot Chicken and Potatoes
As a busy working mom, time is my most precious commodity. Juggling work, kids' activities, and trying to maintain a semblance of a social life leaves little room for elaborate cooking. That’s why I rely heavily on my Instant Pot – it’s my kitchen superhero! This recipe for Instant Pot Chicken Thighs and Potatoes is a perfect example of how it saves me time and effort without sacrificing flavor. It's a complete meal, ready in under 20 minutes of active cooking time, leaving me more time to focus on the things that truly matter.
The beauty of this dish is its simplicity. The chicken thighs, rendered incredibly juicy and tender in the Instant Pot, pair beautifully with the fluffy, seasoned potatoes. It's a one-pot wonder, minimizing cleanup – another major win in my book! I often double the recipe so we have leftovers for lunch the next day. My kids devour it, and it's a meal I genuinely enjoy as well. The flavors are robust and comforting, perfect for a chilly evening or a busy weeknight. I usually add a simple side salad, and dinner is served. No fuss, no muss – just delicious, healthy food on the table quickly.
Beyond the Weeknight: This recipe isn’t just for busy weeknights. It's incredibly versatile. Feel free to experiment with different herbs and spices to customize the flavors to your liking. I’ve added a pinch of smoked paprika for a bit of smokiness before, or even swapped the rosemary for thyme or oregano. On weekends, I might add some carrots or other root vegetables to the mix for a more substantial meal. Sometimes, I’ll even make a larger batch and use the leftovers to create chicken and potato salad for lunch throughout the week. The possibilities are endless!
Tips for Success: Don’t overcrowd the Instant Pot; ensure there’s enough space for steam to circulate properly. Browning the chicken thighs beforehand adds a wonderful depth of flavor. I always use bone-in, skin-on chicken thighs for maximum flavor and juiciness. And finally, don’t be afraid to experiment! Cooking should be fun and creative. This recipe is a fantastic starting point for your own culinary adventures.
More than just a meal, it’s a time saver and a delicious way to nourish my family. I hope you give this recipe a try; I'm confident it'll become a staple in your kitchen, just as it has in mine. Happy cooking!
