Description
Seasoned chicken pieces, carrots, onions and red potatoes all cooked together in your Instant Pot.
Ingredients
Scale
- 1 cup chicken broth
- 1/2 tsp lemon zest
- 1 bay leaf
- 1 medium onion, quartered
- 2 cloves of garlic, peeled
- 1 1/2 pounds of chicken pieces (you can use breasts, thighs, bone-in chicken, whole chicken, etc.)
- 1 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 1/4 tsp dried rosemary leaves
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 4 carrots, peeled and cut into chunks
- 1 1/2 pounds red potatoes, quartered
Instructions
- Pour broth into Instant Pot. Add in lemon zest, bay leaf, onion and garlic. Add in the chicken and sprinkle with half of the salt, pepper, parsley and rosemary. Drizzle the lemon juice and olive oil over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh boneless skinless chicken breasts or thighs, 12 minutes for frozen, 12 minutes for bone-in chicken pieces, or 6 minutes per pound if using a whole chicken. When time is up let the pressure release naturally for about 10 minutes and then move the valve to venting. Remove the lid.
- Remove the chicken and place it on a cutting board.
- Add the potatoes and carrots into Instant Pot and sprinkle with the remaining salt. Cover the pot. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up move valve to venting. Remove the lid.
- Slice the chicken and serve with the carrots and potatoes. Drizzle with juices from Instant Pot. Season with salt and pepper to taste.
- Category: Chicken
- Method: Instant Pot