Ingredients:

  • 4 large Bone-in, Skin-on Chicken Thighs (approx. 900 g)
  • 1 Tbsp Kosher Salt & Freshly Ground Black Pepper (divided)
  • 2 Tbsp Olive Oil
  • 1.5 lbs Small Baby Potatoes (Red or Yukon Gold), halved or quartered
  • 2 large Shallots, roughly diced
  • 6 large Garlic Cloves, minced
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 cup Low-Sodium Chicken Stock (240 ml)
  • 1 tsp Lemon Zest (optional)
  • 2 Tbsp Fresh Parsley, roughly chopped
  • 1 tsp cornstarch and 2 tsp water (for optional slurry)

Instructions:

  1. Prep Ingredients: Halve the potatoes, dice the shallots, mince the garlic. Pat the chicken thighs bone-dry with kitchen roll and season heavily with salt and pepper.
  2. Sauté the Chicken: Set the Instant Pot to Sauté (Normal or Medium). Add olive oil. Once shimmering, sear the chicken skin-side down for 3–4 minutes until golden brown and crispy. Remove the chicken and set aside on a plate (leave the pot on Sauté).
  3. Sauté Aromatics: Add shallots to the pot and cook for 2 minutes, scraping up any brown bits (fond) left by the chicken. Add garlic, rosemary, and thyme; cook for 1 minute until fragrant.
  4. Deglaze: Pour 1/4 cup (60 ml) of the chicken stock into the pot. Use a wooden spoon to thoroughly scrape the bottom of the inner pot—this is vital to prevent the Burn warning.
  5. Layer the Ingredients: Add the remaining 3/4 cup (180 ml) of chicken stock. Gently place the halved potatoes into the liquid layer. Insert the trivet or steamer rack over the potatoes.
  6. Place the Chicken: Arrange the seared chicken thighs skin-side up on top of the trivet. Ensure no ingredients are touching the sides of the pot above the liquid line.
  7. Pressure Cook: Secure the lid, ensure the vent is sealed. Select Manual/Pressure Cook on High Pressure for 8 minutes.
  8. Release Pressure: Once the 8 minutes cooking time is complete, allow a 5-minute Natural Pressure Release (NPR). After 5 minutes, carefully perform a Quick Release (QR) to vent the remaining pressure.
  9. Check Doneness: Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
  10. Thicken (Optional): If a thicker sauce is desired, remove the chicken and potatoes. Set the Instant Pot back to Sauté (Low). Stir in the cornstarch slurry (1 tsp cornstarch + 2 tsp water) and simmer for 1–2 minutes until the sauce thickens slightly to a gravy-like consistency. Turn off the pot.
  11. Finish and Serve: Return the chicken and potatoes to the pot. Stir in the lemon zest and fresh parsley. Serve immediately, drizzling the rich pan jus over the chicken and potatoes.