Recipe By Nicole Konstantinakos
Published on August 26, 2024
In this lesson you’ll learn how to use the Instant Pot to infuse deep flavor into weeknight chicken and potatoes. Vibrant lemon is the star of the show, with garlic and olives playing backup. Searing the skin-on chicken thighs first creates a well-browned fond that becomes the base of the cooking liquid. You’ll smash garlic cloves instead of mincing them to lend a gentler allium flavor, and slice a whole lemon as thinly as possible to create lots of surface area and paper-thin pieces that melt into the sauce. A bit of chicken broth deglazes the pan and adds savoriness, and after the chicken goes back in you’ll pile on potatoes—slender fingerlings can go into the pot whole and unpeeled, a boon for quick prep. Before serving you’ll stir olives into the potatoes and serve the lot with a sprinkling of fresh parsley.
Time
1 hrYield
Serves 4Why This Recipe Works
In this simple dish, tender, juicy chicken thighs and delicate fingerling potatoes absorb the bright aromas of a classic Provençal trio: garlic, lemon, and olives. We started by browning the chicken thighs in olive oil in the multicooker. We then briefly set aside the chicken so that we could toast garlic cloves in the rendered fat before adding a small amount of chicken broth and a thinly sliced lemon to create a vibrant cooking liquid. We returned the chicken to the pot, placed the potatoes on top, and cooked it all under pressure for only 9 minutes. Halved olives and chopped fresh parsley added just before serving contributed tang and freshness.
Ingredients
Instructions
Cook along with these step-by-step instructions
- Pat chicken dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add garlic to fat left in pot and cook, using highest sauté function, until golden and fragrant, about 2 minutes. Stir in broth and lemon, scraping up any browned bits. Return chicken skin side up to pot and add any accumulated juices. Arrange potatoes on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish and discard skin, if desired. Stir olives and parsley into potatoes and season with salt and pepper to taste. Serve chicken with potatoes.
Ask ATK
Have a Question?
We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!
0 Comments