Name: Pressure-Cooker Chicken, Potatoes & Peppers
Prep time: 30 min
Total time: 50 min
Ingredients: 1.5 pounds boneless, skinless chicken thighs, trimmed; 1 teaspoon smoked paprika; 1 teaspoon dried rosemary; 0.75 teaspoon salt, divided; 0.25 teaspoon ground pepper; 2 tablespoons extra-virgin olive oil; 1 red bell pepper, sliced; 2 cloves garlic, sliced; 0.5 cup low-sodium chicken broth; 1.5 pounds baby potatoes, scrubbed; 2 teaspoons sherry vinegar or red-wine vinegar; 1 scallion, thinly sliced

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.

Hilary Meyer

Updated on July 13, 2018

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

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)

Nutrition Facts (per serving)

421	Calories
15g	Fat
33g	Carbs
38g	Protein

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.