Recipe Image

Pressure-Cooker Chicken, Potatoes & Peppers

  • 30 m
  • 50 m
Hilary Meyer
“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.”


    • 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


  • 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)
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019