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. Source:, July 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

421 calories; 14.6 g total fat; 3 g saturated fat; 160 mg cholesterol; 619 mg sodium. 1257 mg potassium; 33.3 g carbohydrates; 4.7 g fiber; 3 g sugar; 38.1 g protein; 1307 IU vitamin a iu; 73 mg vitamin c; 50 mcg folate; 47 mg calcium; 3 mg iron; 85 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
I did deglaze per previous tip. VERY good and flavorful. A bit heavy on potato quantity. Read More
Rating: 4 stars
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! Read More