Pressure-Cooker Chicken, Potatoes & Peppers

4.3

(3)

3 Reviews

Simple ingredients like chicken thighs, potatoes and bell pepper turn fall-off-the-bone tender in the pressure cooker or Instant Pot in just minutes. A splash of vinegar and a sprinkle of scallion just before serving add zing to this classic family dinner.

Hilary Meyer

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

30 mins

Additional Time:

20 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 ½ pounds boneless, skinless chicken thighs, trimmed
1 teaspoon smoked paprika
1 teaspoon dried rosemary
�� teaspoon salt, divided
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 red bell pepper, sliced
2 cloves garlic, sliced
½ cup low-sodium chicken broth
1 ½ pounds baby potatoes, scrubbed
2 teaspoons sherry vinegar or red-wine vinegar
1 scallion, thinly sliced

Directions

Sprinkle chicken with paprika, rosemary, 1/2 teaspoon salt and pepper. Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Working in batches, add the chicken and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add bell pepper and garlic to the pot and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Turn off the heat. Add broth and potatoes. Place the chicken on top of the potatoes. Close and lock the lid. Cook at high pressure for 8 minutes.
Release the pressure. Stir in vinegar and the remaining 1/4 teaspoon salt. Serve topped with scallion.

Tips

Tip: No sauté mode? In Step 1, brown chicken and sauté pepper and garlic in oil in a large skillet over medium-high heat. Transfer the ingredients to your multicooker and proceed with the recipe.

Equipment: Electric pressure cooker (multicooker)

Originally appeared: EatingWell.com, July 2018

Nutrition Facts (per serving)

421	Calories
15g	Fat
33g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup vegetables & 1 1/2 chicken thighs
Calories 421
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 5g	17%
Total Sugars 3g
Protein 38g	76%
Total Fat 15g	19%
Saturated Fat 3g	15%
Cholesterol 160mg	53%
Vitamin A 1307IU	26%
Vitamin C 73mg	81%
Folate 50mcg	12%
Sodium 619mg	27%
Calcium 47mg	4%
Iron 3mg	18%
Magnesium 85mg	20%
Potassium 1258mg	27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pressure-Cooker Chicken, Potatoes & Peppers

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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