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Chicken and Potatoes - Instapot

Ingredients

  • 2 TB olive oil
  • 1/2 tsp ground allspice
  • 1 tsp smoked paprika
  • 6 large chicken thighs bone in and skin on
  • 1 cup chicken broth or stock
  • 1 tsp garlic puree
  • juice of 1 lemon
  • 2 TB honey
  • 1 pound new potatoes halved
  • 1 tsp fresh oregano

Instructions

  1. In a bowl, combine 1 tablespoon of the olive oil with salt, smoked paprika and allspice.

  2. Add in chicken thighs and coat well.

  3. Heat the other 1 tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about 6 mins total.

  4. Switch off the Instant Pot and remove any excess oil.

  5. Pour in the chicken stock and deglaze the Instant Pot insert.

  6. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position.

  7. Set the Instant Pot to manual pressure, high pressure for 8 minutes.

  8. When done, allow for a 5 minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

Recipe Notes

HOW TO MAKE INSTANT POT CHICKEN AND POTATOES GRAVY (OPTIONAL):

  1. Remove all ingredients from the Instant Pot and set it to sauté mode.

  2. Make a paste of 1 tablespoon each cornstarch and water, and add to the Instant Pot.

  3. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

RECIPE TIPS

  • You need to use new potatoes for this recipe. Cut them in half, but if they happen to be really small you can use them whole.
  • Browning the chicken is not a requirement, but it does add a nice depth of flavor (not to mention lovely color) to the dish.
  • Chicken thighs work best, as chicken breast might end up drying out during the time it takes to cook the potatoes.
  • It is important to always check the temperature of your chicken with a meat thermometer. Your Instant Pot chicken thighs have cooked fully through and are safe to eat when they have reached an internal temperature of 165 F/ 75 C.