Instant pot chicken thighs and potatoes

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon

Low-sodium broth reduces sodium intake, while water + bouillon is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is a healthier option, while frozen peas are often cheaper and more accessible.

Season the chicken thighs heavily with pantry staple herbs and salt, black pepper.

Set the Instant Pot to 'Sauté' mode and heat olive oil until shimmering.

Add chicken thighs skin-side down and sear until golden brown.

Remove chicken thighs and set aside on a plate.

Add chopped onion and minced garlic to the pot; sauté until fragrant.

Pour in chicken broth and scrape up any browned bits from the bottom of the pot.

Add potatoes and any additional ingredients to the pot, stirring to combine.

Place the seared chicken thighs on top of the vegetables in the pot.

Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes on high pressure.

Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.

Open the lid and check the internal temperature of the chicken; it should read 165°F.

If desired, switch back to 'Sauté' mode to reduce the sauce for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens