Instant Pot Chicken Thighs and Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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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
Instant Pot Chicken Thighs and Potatoes
Description
Instant Pot Chicken Thighs and Potatoes is a one-pot meal featuring well-seasoned boneless, skinless chicken thighs and bite-sized red potatoes. After tossing the chicken and potatoes with olive oil and spices, the chicken is quickly sautéed in the Instant Pot to develop color and flavor. Potatoes and chicken broth are then added, and the mixture pressure cooks to tender perfection. To finish, a gravy thickened with tapioca flour or cornstarch is prepared directly in the pot, providing a silky sauce that complements the chicken and potatoes.
The seasoning combination of garlic and onion powders with oregano creates a balanced flavor profile that enhances the natural juices of the chicken and potatoes. The pressure cooking method ensures the chicken remains juicy, and the potatoes cook evenly throughout.
This dish can be served as a simple dinner, ideal for those who want a hearty meal with minimal cleanup. The gravy adds richness and can be spooned over the chicken and potatoes or served alongside other sides.
For best results, cut larger potatoes into one-inch cubes to ensure even cooking. Whisk the gravy constantly while thickening to avoid clumps and consider straining it if necessary. Leftovers can be stored in the refrigerator for up to four days and reheated gently to preserve texture and flavor.
Ingredients
- 8 chicken thigh boneless, skinless
- 2 pounds red potatoes baby
- 4 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt sea salt
- ½ tsp black pepper ground
- 1 tsp oregano
- 2 cups chicken broth
- 2 tbsp tapioca flour or cornstarch
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
- Use boneless skinless chicken thighs for best cooking results; adjust cooking time if using bone-in or frozen pieces.
- Cut potatoes into one-inch cubes if they are larger than baby potatoes to ensure even cooking.
- Whisk the gravy constantly during thickening to prevent clumps and burn; strain if clumps occur.
- Cornstarch can substitute tapioca flour if not following Paleo or Whole30.
- Store leftovers in the refrigerator for up to 4 days and reheat gently.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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