Instant Pot Chicken Thighs and Potatoes

This recipe for Instant Pot Chicken Thighs and Potatoes is a hearty one-pot meal. Serve this on busy weeknights or for a nice Sunday dinner. The leftovers are great for later in the week.

👥 6 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
spatula
wooden spoon

📝 Preparation Steps

Press the Sauté button on your Instant Pot. Add the oil and let it heat up for a few minutes.

Then, using tongs, place the chicken inside the Instant Pot to brown on both sides. Let the chicken cook for ⏱️ 2-3 minutes per side, just so it starts to brown on both sides.

Cancel the Sauté function and transfer the chicken to a platter. Use a wooden spoon or spatula to scrape off any pieces of chicken that may have stuck to the bottom of the Instant Pot.

Then, place the quartered potatoes, broth, garlic powder, sea salt, and ground pepper in the pot. Place the chicken thighs on top of the potatoes. Don’t stir.

Lock on the lid and set the time to ⏱️ 8 minutes at high pressure.

When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes.

Then, use the quick release to get rid of any remaining pressure. Carefully remove the lid.

Use a slotted spoon to transfer the cooked chicken and potatoes to a serving plate. Squeeze the lemon over the top of the chicken and potatoes and serve hot.

lemon, juiced1

Nutrition Facts

calories

309 calories

fat Content

8.9 g

serving Size

1/6 of recipe

fiber Content

3.7 g

sugar Content

3 g

sodium Content

414.5 mg

protein Content

23.2 g

trans Fat Content

0 g

cholesterol Content

88.8 mg

carbohydrate Content

34.8 g

saturated Fat Content

1.8 g

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