Instant Pot Chicken Thighs with Potatoes
Ingredients
Spice Rub Mixture
-
¼
tsp
Onion Powder
-
¼
tsp
Black Pepper
-
¼
tsp
Poultry Seasoning
-
½
tsp
Garlic Powder
-
½
tsp
Paprika
-
½
tsp
Kosher Salt
For Cooking the Chicken Thighs and Potatoes
-
2
Tbsp
Olive Oil
-
6
pieces
Chicken Thighs (skin on, bone in)
-
1 ½
cups
Chicken Broth (low sodium)
-
3
Large
Red Potatoes, cut in fourths
-
1
Tbsp
Butter
-
1
Small Sprig
Rosemary
-
½
Lemon
Lemon
Instructions
- Mix the spices together and sprinkle on both sides of the chicken thighs.
- Sauté olive oil in the Instant Pot and brown the chicken thighs on both sides.
- Remove excess oil from the pot and add chicken broth, scraping any browned bits.
- Add potatoes, butter, and rosemary to the pot.
- Place a tall trivet over the potatoes and a steamer basket with chicken thighs on top.
- Squeeze lemon juice over the chicken and close the lid, sealing the steam release knob.
- Select Poultry or Manual mode and set the timer for 13 minutes.
- After cooking, let the pressure release naturally for 5 to 10 minutes.
- Manually release any remaining pressure and open the lid carefully.
- Remove the chicken and trivet, then mash the potatoes or make gravy with the drippings.
- Serve the gravy over the potatoes and chicken.
Nutrition Facts (estimated)
Servings
3 servings
Calories
380
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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