Instant Pot Chicken Thighs, Potatoes and Carrots

Instant Pot Chicken Thighs, Potatoes and Carrots

With this Instant Pot recipe the potatoes and carrots are cooked at the same time as your chicken. An easy recipe for beginners to learn to cook two things at the same time and comes out tasting like you slaved in the kitchen.
Yields: 4 servings
Ingredients:
Spice Rub Mixture
  • 1/4 tsp Onion Powder
  • 1/4 tsp Black Pepper
  • 1/4 tsp Poultry Seasoning (or a dash of sage, thyme, marjoram, rosemary, nutmeg, black pepper)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Kosher Salt
For Cooking the Chicken Thighs and Potatoes
  • 2 Tbsp Olive Oil
  • 8 Chicken Thighs (I used boneless skinless)
  • 1 1/2 cups Chicken Broth low sodium
  • 5 Large Red Potatoes, cut in fourths
  • 1 bag baby petite carrots
  • 2 Tbsp Butter
  • 1 Small Sprig Rosemary
  • 1/2 Lemon (or 1/4 cup lemon juice)
Directions:
  1. Put the spices in a small dish and mix together well. Sprinkle on both sides of the chicken thighs.
  2. Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.
  3. Add 3 or 4 chicken thighs, skin side down, and brown them on both sides, about 4 minutes per side. Repeat with the remaining thighs. Set aside on a plate.
  4. Add the broth to the pot (still on Sauté mode). Stir and scrape any remaining brown bits on the bottom of the pot.
  5. Add the potatoes, carrots, butter, and the rosemary.
  6. Put your trivet over the potatoes and add the chicken thighs to the top of the trivet (make sure they don’t set up above the rim of the pot. You need to be able to comfortably get the lid on).
  7. Squeeze the lemon juice over the chicken.
  8. Close the lid and set the steam release knob to the Sealing position.
  9. Cancel the sauté mode.
  10. Press the Manual button, and use the + or – button to choose 13 minutes.
  11. When cooking cycle ends, let it naturally release pressure for 10 minutes.
  12. Turn off the pot.
  13. Manually release the remaining pressure, and when the pin in the lid drops, carefully open the lid, facing it away from you.
  14. Carefully remove the trivet with the chicken.
  15. Add a cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch and just enough water to make it loose, and whisk it into the hot liquid in the pot). Keep stirring until it thickens.

  16. Turn off the pot and serve the gravy over the potatoes, and the chicken thighs if you’d like.