Ingredients
Units
Scale
- 4 chicken thighs or breasts
- 2 medium potatoes, diced
- 3 medium carrots, sliced
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Season the Chicken: In a bowl, mix lemon juice, zest, garlic, thyme, rosemary, salt, and pepper. Coat the chicken with this marinade and let it sit for at least 15 minutes.
- Sauté the Chicken: Set the Instant Pot to ‘Sauté’ mode. Heat olive oil and brown the chicken on both sides for about 3-4 minutes per side. Remove and set aside.
- Add Vegetables: Add the diced potatoes and sliced carrots to the pot, stirring for a minute. Pour in the chicken broth.
- Pressure Cook: Place the chicken back on top of the vegetables. Close the lid, seal the vent, and cook on ‘Manual’ for 10 minutes. Allow for a natural pressure release for 5-10 minutes before manually releasing any remaining pressure.
- Serve: Carefully open the lid and serve the chicken and vegetables on a plate. Drizzle any remaining juices from the pot over the top.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 30g