Description
Tender and juicy bone-in chicken thighs cooked in the Instant Pot, served alongside creamy buttery mashed potatoes for a comforting meal.
Ingredients
Scale
- 4
- 1 tsp
- 1/2 tsp
- 1 tsp
- 2 tbsp
- 1 cup
- 2 lbs
- 4 tbsp
- 1/2 cup
- 2 tbsp
Instructions
- Season the chicken thighs with salt, pepper, and garlic powder.
- Set the Instant Pot to sauté mode and add olive oil. Once hot, add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown.
- Flip the chicken thighs and pour in the chicken broth. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- While the chicken cooks, place the cubed potatoes in a separate pot of boiling salted water. Boil until tender, about 15-20 minutes.
- Once the chicken is done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Remove the chicken from the Instant Pot and set aside. Switch the Instant Pot back to sauté mode and let the broth reduce for a few minutes if desired.
- Drain the potatoes and return them to the pot. Add butter and milk, and mash until smooth and creamy. Season with salt to taste.
- Serve the chicken thighs over the buttery mashed potatoes, drizzled with the cooking liquid. Garnish with chopped chives.
Notes
- For extra flavor, marinate the chicken thighs in spices or herbs a few hours before cooking.
- Feel free to add garlic cloves to the broth for more flavor while cooking the chicken.
- Adjust the consistency of the mashed potatoes by adding more milk as needed.
Nutrition
- Serving Size: 1 chicken thigh with mashed potatoes
- Calories: 450
- Sodium: 400
- Fat: 25
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
Keywords: Instant Pot chicken thighs, buttery mashed potatoes, easy chicken recipe, comfort food, pressure cooker chicken