Description
Tender and juicy bone-in chicken thighs cooked to perfection in the Instant Pot, served alongside creamy buttery mashed potatoes.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 2 cloves garlic, minced
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt and pepper.
- Set the Instant Pot to sauté mode and add olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side.
- Remove the chicken and add minced garlic to the pot, sauté for 30 seconds until fragrant.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
- Return the chicken thighs to the pot, close the lid, and set to manual high pressure for 15 minutes.
- While the chicken is cooking, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Once the chicken is done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken and let it rest while you prepare the mashed potatoes.
- Drain the potatoes and return them to the pot. Add milk, butter, salt, and pepper, then mash until creamy.
- Serve the chicken thighs over the buttery mashed potatoes.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with mashed potatoes
- Calories: 450
- Fat: 20
- Carbohydrates: 45
- Fiber: 4
- Protein: 30