Pressure-Cooker Chicken, Potatoes & Peppers
Simple ingredients like chicken thighs, potatoes, and bell pepper turn fall-off-the-bone tender in the pressure cooker or Instant Pot in just minutes. A splash of vinegar and a sprinkle of scallion just before serving add zing to this classic family dinner.
1 ½ pound boneless, skinless chicken thighs, trimmed
1 teaspoon smoked paprika
1 teaspoon dried rosemary
¾ teaspoon salt, divided
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 red bell pepper, sliced
2 cloves garlic, sliced
½ cup low-sodium chicken broth
1 ½ pounds baby potatoes, scrubbed
2 teaspoons sherry vinegar or red-wine vinegar
1 scallion, thinly sliced
Sprinkle chicken with paprika, rosemary, 1/2 teaspoon salt and pepper. Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Working in batches, add the chicken and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add bell pepper and garlic to the pot and cook, stirring, until fragrant and beginning to soften about 2 minutes. Turn off the heat. Add broth and potatoes. Place the chicken on top of the potatoes. Close and lock the lid. Cook at high pressure for 8 minutes.
Release the pressure. Stir in vinegar and the remaining 1/4 teaspoon salt. Serve topped with scallion.
Serving Size: 1 Cup Vegetables & 1 1/2 Chicken Thighs Per Serving: 421 calories; protein 38.1g; carbohydrates 33.3g; dietary fiber 4.7g; sugars 2.8g; fat 14.6g; saturated fat 3g; cholesterol 159.9mg; vitamin a iu 1306.6IU; vitamin c 72.9mg; folate 49.7mcg; calcium 47.1mg; iron 3.3mg; magnesium 85.2mg; potassium 1257.5mg; sodium 619.4mg; thiamin 0.3mg. Exchanges: 4 1/2 Lean Protein, 2 Starch, 1 1/2 Fat, 1/2 Vegetable