Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Thigh Recipes Pressure-Cooker Chicken, Potatoes & Peppers 4.3 (3) 3 Reviews 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on July 13, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 20 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 ½ 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 1 ½ pounds baby potatoes, scrubbed 2 teaspoons sherry vinegar or red-wine vinegar 1 scallion, thinly sliced Directions 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. Tips 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) Rate it Print Nutrition Facts (per serving) 421 Calories 15g Fat 33g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup vegetables & 1 1/2 chicken thighs Calories 421 % Daily Value * Total Carbohydrate 33g 12% Dietary Fiber 5g 17% Total Sugars 3g Protein 38g 76% Total Fat 15g 19% Saturated Fat 3g 15% Cholesterol 160mg 53% Vitamin A 1307IU 26% Vitamin C 73mg 81% Folate 50mcg 12% Sodium 619mg 27% Calcium 47mg 4% Iron 3mg 18% Magnesium 85mg 20% Potassium 1258mg 27% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved