2 to 3poundsboneless skinless chicken thighs(bone-in, skin-on can also be used but increase the cooking time)
2 to 3poundspotatoescut into large equal pieces (I used red and russet.)
1lemonzested and juiced
2clovesgarlicminced (or 1 teaspoon garlic powder)
¼cupgrated parmesan cheese
Salt and pepperto taste
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.
If you are using a different type of chicken be sure to cook your chicken per your pressure cookers instructions.