Instant Pot Chicken and Potatoes
Instant Pot Chicken and Potatoes are juicy and flavorful chicken thighs and potatoes cooked together right in your pressure cooker.
Servings: 6 Servings
Calories: 366kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 to 3 pounds boneless skinless chicken thighs (bone-in, skin-on can also be used but increase the cooking time)
- 2 tablespoons olive oil divided
- 1 cup chicken broth
- 2 to 3 pounds potatoes cut into large equal pieces (I used red and russet.)
- 1 lemon zested and juiced
- 1 tablespoon dijon mustard
- 2 cloves garlic minced (or 1 teaspoon garlic powder)
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Sprinkle chicken thighs with salt and pepper on both sides.
- Heat electric pressure cooker on the saute setting until “hot.” Add one tablespoon of olive oil. Carefully place the chicken in the pot and brown on both sides. There is no need to cook the chicken through. Remove the chicken and keep warm.
- Deglaze the bottom of the electric pressure cooker using the chicken stock and a wooden spoon, scraping to remove any browned pieces.
- Return the chicken to the pot, placing around the edges.
- In a large bowl, toss the potatoes with remaining olive oil, lemon juice, garlic, dijon mustard, salt, and pepper. Transfer potatoes to the electric pressure cooker and place over chicken.
- Seal the pressure cooker lid and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 15 minutes. Switch the valve to venting for a quick pressure release.
- Serve the chicken and potatoes topped with parmesan cheese.
Notes
If you are using a different type of chicken be sure to cook your chicken per your pressure cookers instructions.
Nutrition
Serving: 1Serving | Calories: 366kcal | Carbohydrates: 29g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 380mg | Potassium: 1063mg | Fiber: 4g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 42mg | Calcium: 87mg | Iron: 3mg