In today’s post, we have an absolutely delicious recipe for you - Instant Pot Chicken and Potatoes. This mouthwatering dish is simple to prepare and packed with flavor. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. Let’s get started!
Instant Pot Chicken and Potatoes
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons olive oil
- Chopped fresh parsley for garnish
Instructions:
- Season the chicken thighs with salt, pepper, dried rosemary, and dried thyme.
- Set your Instant Pot to the sauté mode and heat the olive oil.
- Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes.
- Remove the chicken from the Instant Pot and set aside.
- Add the minced garlic to the Instant Pot and sauté for 1 minute until fragrant.
- Add the baby potatoes and stir to coat with the garlic and oil.
- Place the chicken thighs on top of the potatoes.
- Pour in the chicken broth.
- Close the Instant Pot lid and set the valve to the sealing position.
- Set the Instant Pot to high pressure for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes before quick releasing any remaining pressure.
- Remove the chicken and potatoes from the Instant Pot and serve hot, garnished with chopped fresh parsley.
This Instant Pot Chicken and Potatoes recipe is perfect for a quick and satisfying weeknight dinner. The tender chicken thighs are packed with flavor, and the baby potatoes soak up all the delicious juices. The combination of garlic, rosemary, and thyme creates an aromatic and mouthwatering dish that will have your taste buds begging for more.
Preparation Time: 10 minutes
Servings: 4
Nutrition Facts:
- Calories: 400
- Total Fat: 20g
- Cholesterol: 100mg
- Sodium: 500mg
- Total Carbohydrate: 25g
- Protein: 30g
Now that you have the recipe, it’s time to gather your ingredients and get cooking! This Instant Pot Chicken and Potatoes dish is sure to become a family favorite. Enjoy!
Tips:
- For extra crispy skin, you can broil the chicken thighs in the oven for a few minutes after removing them from the Instant Pot.
- Feel free to customize the seasoning by adding your favorite herbs and spices.
- If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply follow the same instructions, but cook on low for 6-8 hours or on high for 3-4 hours.
FAQs:
Q: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
A: Absolutely! Boneless, skinless chicken thighs will work just as well in this recipe. However, keep in mind that the cooking time may be slightly shorter.
Q: Can I use a different type of potato?
A: Yes, you can substitute baby potatoes with Yukon gold or red potatoes. Just make sure to adjust the cooking time accordingly based on the size of the potatoes.
Q: Can I double the recipe?
A: Yes, you can easily double the recipe to serve a larger crowd. However, you may need to increase the cooking time slightly to ensure that the chicken and potatoes are cooked through.
Q: Can I make this recipe in advance?
A: While this dish is best enjoyed fresh, you can make it in advance and reheat it before serving. Store the chicken and potatoes in an airtight container in the refrigerator for up to 3 days.
We hope you enjoy making and devouring this delectable Instant Pot Chicken and Potatoes. It’s a hearty and comforting dish that brings warmth to your soul. Happy cooking!
