Pressure-Cooker Chicken, Potatoes & Peppers

Pressure-Cooker Chicken, Potatoes & Peppers

3 Reviews
From:, July 2018

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds 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
  • 1½ pounds baby potatoes, scrubbed
  • 2 teaspoons sherry vinegar or red-wine vinegar
  • 1 scallion, thinly sliced


  • Prep

  • Ready In

  1. Sprinkle chicken with paprika, rosemary, ½ 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.
  2. Release the pressure. Stir in vinegar and the remaining ¼ teaspoon salt. Serve topped with scallion.
  • Tip: No sauté mode? In Step 1, brown chicken and sauté pepper and garlic in oil in a large skillet over medium-high heat. Transfer the ingredients to your multicooker and proceed with the recipe.
  • Equipment: Electric pressure cooker (multicooker)

Nutrition information

  • Serving size: 1 cup vegetables & 1½ chicken thighs
  • Per serving: 421 calories; 15 g fat(3 g sat); 5 g fiber; 33 g carbohydrates; 38 g protein; 50 mcg folate; 160 mg cholesterol; 3 g sugars; 0 g added sugars; 1,307 IU vitamin A; 73 mg vitamin C; 47 mg calcium; 3 mg iron; 619 mg sodium; 1,257 mg potassium
  • Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ lean protein, 2 starch, 1½ fat, ½ vegetable

Reviews 3

January 08, 2019
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By: aefin.fisher
I didn’t have to deglaze used a bit more olive oil to begin with - but definitely looked out for extra spots (so helpful tip). Super yummy!
August 07, 2018
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By: Kris C
I did deglaze, per previous tip. VERY good and flavorful. A bit heavy on potato quantity.
August 03, 2018
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By: rrri630
There is an important step missing. Any time you use the saute function, you MUST deglaze the pot! Add some of your liquid, at least a half cup, and scrape pot bottom with a wooden spoon to release all browned bits. The new electric pressure cookers have sensors that will pick up "hot/burned spots" and as a safety feature, the pot will NOT come to pressure. Other than that I am looking forward to trying this recipe!
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