Instant Pot Chicken Thighs

Name: Instant Pot Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2lbs Organic Free-Range Chicken Thighs; 4 cups chicken broth; 3 celery ribs (cut into sticks); 3 medium carrots (cut into sticks or large chunks); 1 onion (quartered); 8 creamer potatoes (whole, skin on); 2-3 garlic cloves (minced); 2 Tbsp fresh parsley; 1 tsp sea salt

Rated 5.0 stars by 94 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Whit's Way

If you're an Instant Pot skeptic, or think it's just a passing fad, it might be time to reconsider. We've experimented with one in the Greensbury Test Kitchen and we've seen the light.

Tracy Posillico, founder of whitsway.org, was a convert long before us and has countless amazing recipes. Here she shares one that is quick, easy and delicious!

Ingredients

2lbs Organic Free-Range Chicken Thighs
4 cups chicken broth
3 celery ribs (cut into sticks)
3 medium carrots (cut into sticks or large chunks)
1 onion (quartered)
8 creamer potatoes (whole, skin on)
2-3 garlic cloves (minced)
2 Tbsp fresh parsley
1 tsp sea salt

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Directions

Wash, cut and prep all the vegetables.
Rinse and dry chicken and drop into the Instant Pot.
Add remaining ingredients to Instant Pot.
Close life and set valve to "Sealing."
Select "Poultry." After pressurizing, the Instant Pot will automatically cook on high for 15 minutes.
When Instant Pot is done, you can either "Quick Release" to eat right away or let it depressurize on its own (food will stay warm in the Instant Pot until you're ready to eat)
Serve over rice of raw spinach.
Enjoy!

Recipe Note

Written by Tracy Posillico from Whit's Way.

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Instant Pot Chicken Thighs

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