Instant Pot Chicken and Vegetables
Juicy herb-seasoned chicken thighs are cooked in broth with nourishing, fresh veggies.
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- 2 pounds bone-in skin-on chicken thighs (drumsticks, breasts)
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 ½ pounds baby potatoes
- ½ red onion (cut into pieces)
- 2 carrots (cut into large pieces)
- 8 mushrooms (halved)
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Langkah-langkah
Turn a 6QT Instant Pot to saute. Season chicken skin with salt & pepper.
Add olive oil to the Instant Pot and brown chicken on both sides, about 5 minutes per side or until browned. This may need to be done in a few batches.
Pour broth into the bottom of the Instant Pot and scrape up any brown bits in the bottom to avoid the burn notice. Add the trivet to the bottom.
Toss vegetables with 2 teaspoons olive oil, Italian seasoning and garlic powder. Place in the bottom of the Instant Pot.
Place chicken on top of the vegetables.
Set instant pot to high pressure and cook for 13 minutes. Natural release 5 minutes and quick release pressure any remaining pressure.
Sprinkle with parmesan cheese and serve immediately.
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