Instant Pot Chicken with Spiced Whole Parsnips and Scallion-Mint Relish
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided2 tablespoons white wine vinegar 1 tablespoon honey 1 teaspoon table salt, divided4 scallion, sliced thin4 (5- to 7-ounce) bone-in chicken thighs, trimmed¼ teaspoon pepper ¾ teaspoon ground cardamom ¼ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 2 pounds parsnips, peeled, thin ends discarded¾ cup chicken broth ¼ cup chopped fresh mint ¼ cup whole almonds, toasted and chopped
Before You Begin
Use parsnips that measure roughly 1½ inches in diameter at the thickest end; if necessary, larger parsnips can be halved lengthwise.
Instructions
- Whisk 3 tablespoons oil, vinegar, honey, and ¼ teaspoon salt together in medium bowl until honey has dissolved. Stir in scallions and set aside.
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat remaining 1 tablespoon 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 cardamom, cinnamon, cayenne, and remaining ½ teaspoon salt to fat left in pot and cook, using residual heat, until fragrant, about 30 seconds. Add parsnips and toss to coat with spice mixture. Add broth, scraping up any browned bits, then arrange parsnips in even layer. Place chicken skin side up on top of parsnips and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 14 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. Using large spoon, transfer parsnips gently to platter with chicken. Stir mint and almonds into scallion mixture and season with salt and pepper to taste. Dollop relish over chicken and parsnips. Serve.
Time
1 hourYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon table salt, divided
4 scallion, sliced thin
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 pounds parsnips, peeled, thin ends discarded
¾ cup chicken broth
¼ cup chopped fresh mint
¼ cup whole almonds, toasted and chopped
Ingredients
¼ cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon table salt, divided
4 scallion, sliced thin
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 pounds parsnips, peeled, thin ends discarded
¾ cup chicken broth
¼ cup chopped fresh mint
¼ cup whole almonds, toasted and chopped
Ingredients
¼ cup extra-virgin olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon table salt, divided
4 scallion, sliced thin
4 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ teaspoon pepper
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 pounds parsnips, peeled, thin ends discarded
¾ cup chicken broth
¼ cup chopped fresh mint
¼ cup whole almonds, toasted and chopped
Why This Recipe Works
While initial attempts at cooking small (and even medium) pieces of parsnips along with tender, juicy chicken thighs yielded mushy results, we ultimately achieved an ideal texture once we switched to using whole parsnips. Since root vegetables do an amazing job of absorbing the taste of whatever liquid they are cooked in, we knew we could add flavors such as cardamom, cayenne, and cinnamon by blooming them in the chicken fat rendered from the thighs before pressure-cooking the parsnips with chicken stock. The Instant Pot's concentrated heat created just the right environment to beautifully braise our whole parsnips and chicken thighs simultaneously; with just a dollop of a quick sweet and tangy scallion-mint relish, the dish was complete.
Before You Begin
Use parsnips that measure roughly 1½ inches in diameter at the thickest end; if necessary, larger parsnips can be halved lengthwise.
Instructions
- Whisk 3 tablespoons oil, vinegar, honey, and ¼ teaspoon salt together in medium bowl until honey has dissolved. Stir in scallions and set aside.
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and pepper. Using highest sauté function, heat remaining 1 tablespoon 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 cardamom, cinnamon, cayenne, and remaining ½ teaspoon salt to fat left in pot and cook, using residual heat, until fragrant, about 30 seconds. Add parsnips and toss to coat with spice mixture. Add broth, scraping up any browned bits, then arrange parsnips in even layer. Place chicken skin side up on top of parsnips and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 14 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. Using large spoon, transfer parsnips gently to platter with chicken. Stir mint and almonds into scallion mixture and season with salt and pepper to taste. Dollop relish over chicken and parsnips. Serve.
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