Get the Recipe: Instant Pot Chicken Thighs and Potatoes
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
577 kcal
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Course
Main Course
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Cuisine
American
Get the Recipe: Instant Pot Chicken Thighs and Potatoes
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These Instant Pot chicken thighs and potatoes are incredibly tender and flavorful! This one pot meal is easy to make, quick, and great as leftovers. These pressure cooker chicken thighs and potatoes are a meal that the whole family will love!
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Ingredients
- 8 boneless skinless chicken thighs
- 2 pounds baby red potatoes
- 4 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 tsp oregano
- 2 cups chicken broth
- 2 tbsp tapioca flour or cornstarch
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Instructions
- First, add chicken thighs and potatoes to a large mixing bowl.
- Drizzle with 2 tablespoons olive oil and sprinkle garlic powder, onion powder, sea salt, pepper and oregano on top.
- Toss until chicken and potatoes are covered in oil and seasonings.
- Press sauté on Instant Pot. Add in remaining 2 tablespoons olive oil.
- Once oil is hot, carefully place chicken thighs in pot. Sauté for 3 to 4 minutes before flipping. Sauté another 3 to 4 minutes.
- Press cancel. Add potatoes and chicken broth to pot. Secure lid and push top valve to sealing position.
- Pressure cook on high for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure manually.
- Use slotted spoon to remove chicken and potatoes to a plate.
- To make the gravy, press sauté. Sprinkle in tapioca flour and stir constantly, until mixture has thickened, about 3 to 4 minutes.
- If there are any clumps in the gravy, pour gravy through a strainer to remove them.
- Once gravy has thickened to your liking, pour over chicken and potatoes. Serve!
Notes
- Boneless skinless chicken thighs are my favorite cut of chicken for this recipe.
- See blog post above for using chicken breasts, frozen chicken, or bone in thighs.
- If not searing the thighs, add 2 to 3 more minutes of pressure cooking time.
- If potatoes are larger than 1 inch, cut into 1 inch cubes.
- Whisk gravy constantly to prevent burning and to fully incorporate the tapioca flour.
- Cornstarch may be used in place of tapioca flour (if not Paleo and Whole30).
- If there are clumps of flour in your gravy, pour gravy through a strainer.
- The longer the gravy cooks in the Instant Pot, the thicker it will become.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
577kcal
(29%)
Carbohydrates
41g
(14%)
Protein
49g
(98%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
215mg
(72%)
Sodium
964mg
(40%)
Potassium
1704mg
(49%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
82IU
(2%)
Vitamin C
28mg
(31%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 964mg | 40% |
| Potassium | 1704mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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