Instant Pot Chicken Thighs and Potatoes
Ingredients
-
2
tablespoons
olive oil
-
1.25
pounds
boneless, skinless chicken thighs
-
6
pieces
red potatoes, washed and quartered
-
1
cup
reduced-sodium chicken broth
-
½
teaspoon
garlic powder
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1
lemon
juiced
Instructions
- 1. Sauté olive oil in the Instant Pot and brown the chicken thighs for 2-3 minutes on each side.
- 2. Cancel the sauté function and transfer the chicken to a plate, scraping off any stuck bits.
- 3. Add quartered potatoes, chicken broth, garlic powder, sea salt, and black pepper to the pot, then place the chicken on top without stirring.
- 4. Lock the lid and cook on high pressure for 8 minutes, then allow pressure to release naturally for 10 minutes.
- 5. Use quick release for any remaining pressure, remove the lid, and serve the chicken and potatoes with lemon juice squeezed on top.
Nutrition Facts (estimated)
Servings
6
Calories
309
Total fat
8.9g
Total carbohydrates
34.8g
Total protein
23.2g
Sodium
414.5mg
Cholesterol
88.8mg
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