Pressure-Cooker Chicken, Potatoes & Peppers

3 Ratings
  • 5 1
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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
Source: EatingWell.com, July 2018

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Recipe Summary

active:
30 mins
total:
50 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

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.

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  • 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

Serving Size:
1 cup vegetables & 1 1/2 chicken thighs
Per Serving:
421 calories; protein 38.1g; carbohydrates 33.3g; dietary fiber 4.7g; sugars 2.8g; fat 14.6g; saturated fat 3g; cholesterol 159.9mg; vitamin a iu 1306.6IU; vitamin c 72.9mg; folate 49.7mcg; calcium 47.1mg; iron 3.3mg; magnesium 85.2mg; potassium 1257.5mg; sodium 619.4mg; thiamin 0.3mg.
Exchanges:

4 1/2 lean protein, 2 starch, 1 1/2 fat, 1/2 vegetable
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