Description
A delicious and easy recipe for Instant Pot Garlic Herb Chicken and Potatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Set the Instant Pot to the sauté function. Add olive oil and let it heat for about 1 minute.
- Season the chicken thighs with salt, pepper, onion powder, paprika, thyme, and rosemary. Add the seasoned chicken to the pot and brown for about 3-4 minutes on each side. Remove the chicken and set aside.
- Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to deglaze and remove any browned bits.
- Return the chicken to the pot and add the halved baby potatoes on top.
- Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once the cooking time is complete, allow for a natural release for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and stir everything together. Garnish with fresh parsley before serving.
Notes
- For a creamier dish, stir in ½ cup of heavy cream after cooking and let it simmer for a few minutes.
- You can substitute the chicken thighs with chicken breasts if preferred, adjusting the cooking time to 8 minutes for a more tender result.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg