Instant Pot Chicken with Spring Vegetables
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed¾ teaspoon table salt, divided¼ teaspoon pepper 1 tablespoon extra-virgin olive oil, plus extra for drizzling1 shallot, sliced thin2 garlic cloves, sliced thinPinch red pepper flakes 2 cups chicken broth 1 pound small red potatoes, unpeeled, halved3 sprigs fresh thyme 1 pound asparagus, trimmed and cut into 2-inch lengths2 cups frozen peas 2 tablespoons chopped fresh tarragon 2 teaspoons grated orange zest
Before You Begin
If using larger potatoes, cut them into 1½-inch pieces. Look for asparagus spears that are about ½ inch thick at the base.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate. Turn off Instant Pot.
- Add shallot, garlic, and pepper flakes to fat left in pot and cook, using residual heat, until shallot is softened, about 1 minute. Stir in broth, potatoes, thyme sprigs, and remaining ½ teaspoon salt, scraping up any browned bits. Place chicken skin side up on top of potato mixture and add any accumulated juices. Lock lid into 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 platter and discard skin, if desired; tent with aluminum foil and let rest while finishing vegetables.
- Discard thyme sprigs. Stir asparagus and peas into potato mixture, partially cover, and cook, using highest sauté function, until vegetables are crisp-tender, 3 to 5 minutes. Turn off Instant Pot.
- Combine tarragon and orange zest in small bowl. Stir half of tarragon mixture into vegetables, and season with salt and pepper to taste. Serve chicken with vegetables, sprinkling individual portions with remaining tarragon mixture and drizzling with extra oil.
Time
1 hourYield
Serves 4Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 shallot, sliced thin
2 garlic cloves, sliced thin
Pinch red pepper flakes
2 cups chicken broth
1 pound small red potatoes, unpeeled, halved
3 sprigs fresh thyme
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 tablespoons chopped fresh tarragon
2 teaspoons grated orange zest
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 shallot, sliced thin
2 garlic cloves, sliced thin
Pinch red pepper flakes
2 cups chicken broth
1 pound small red potatoes, unpeeled, halved
3 sprigs fresh thyme
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 tablespoons chopped fresh tarragon
2 teaspoons grated orange zest
Ingredients
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1 shallot, sliced thin
2 garlic cloves, sliced thin
Pinch red pepper flakes
2 cups chicken broth
1 pound small red potatoes, unpeeled, halved
3 sprigs fresh thyme
1 pound asparagus, trimmed and cut into 2-inch lengths
2 cups frozen peas
2 tablespoons chopped fresh tarragon
2 teaspoons grated orange zest
Why This Recipe Works
These items all cook at different rates, so we gave our chicken a head start by browning it before adding in garlic, shallot, and red pepper flakes. Then we added broth, red potatoes, and thyme, placed the chicken atop the potatoes, and cooked everything at once. Red potatoes have a higher moisture content than other potatoes, so they hold their shape under pressure. While the chicken rested, we stirred asparagus and peas into the pot. Simmering these vegetables only briefly kept them crisp-tender. Finally, licorice-y tarragon, fresh orange zest, and a drizzle of olive oil woke up the dish and rounded everything out.
Before You Begin
If using larger potatoes, cut them into 1½-inch pieces. Look for asparagus spears that are about ½ inch thick at the base.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate. Turn off Instant Pot.
- Add shallot, garlic, and pepper flakes to fat left in pot and cook, using residual heat, until shallot is softened, about 1 minute. Stir in broth, potatoes, thyme sprigs, and remaining ½ teaspoon salt, scraping up any browned bits. Place chicken skin side up on top of potato mixture and add any accumulated juices. Lock lid into 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 platter and discard skin, if desired; tent with aluminum foil and let rest while finishing vegetables.
- Discard thyme sprigs. Stir asparagus and peas into potato mixture, partially cover, and cook, using highest sauté function, until vegetables are crisp-tender, 3 to 5 minutes. Turn off Instant Pot.
- Combine tarragon and orange zest in small bowl. Stir half of tarragon mixture into vegetables, and season with salt and pepper to taste. Serve chicken with vegetables, sprinkling individual portions with remaining tarragon mixture and drizzling with extra oil.
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