Description
This comforting dish features juicy bone-in chicken thighs cooked to perfection in the Instant Pot, served with creamy buttery mashed potatoes.
Ingredients
Scale
- 4 (skin-on for extra flavor)
- 1 teaspoon (adjust to taste)
- 1/2 teaspoon (freshly ground)
- 2 tablespoons (for sautéing)
- 4 (minced)
- 1 cup (or water)
- 2 pounds (Yukon Gold or Russet, peeled and cubed)
- 4 tablespoons (for mashed potatoes)
- 1/2 cup (or cream for creamier potatoes)
Instructions
- Season the chicken thighs with salt and pepper.
- Set the Instant Pot to ‘Sauté’ mode and heat olive oil.
- Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove and set aside.
- Add minced garlic to the pot and sauté for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom to deglaze the pot.
- Return the chicken thighs to the pot, skin side up.
- Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 15 minutes.
- While the chicken cooks, place the potatoes in a pot of salted water and boil until tender, about 15-20 minutes.
- Drain the potatoes and return to the pot. Add butter and milk, then mash until creamy.
- Once the chicken is done, allow for a natural release for 10 minutes, then quick release the remaining pressure.
- Serve the chicken thighs over a bed of buttery mashed potatoes.
Notes
- For extra flavor, marinate the chicken thighs in your favorite spices for a few hours before cooking.
- If you prefer crispy skin, broil the chicken thighs for a few minutes after cooking.
Nutrition
- Serving Size: 1 chicken thigh with mashed potatoes
- Calories: 450
- Sodium: 500
- Fat: 20
- Carbohydrates: 35
- Protein: 30
Keywords: Instant Pot chicken thighs, buttery mashed potatoes, pressure cooker chicken, comforting dinner, easy chicken recipe