Instant Pot Chicken with Spring Vegetables

Name: Instant Pot Chicken with Spring Vegetables
Yield: Serves 4
Ingredients: 4 (5- to 7-ounce), bone-in chicken thighs, trimmed; ¾ teaspoon, table salt, divided; ¼ teaspoon, pepper; 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 1 , shallot, sliced thin; 2 , garlic cloves, sliced thin; Pinch , red pepper flakes; 2 cups, chicken broth; 1 pound, small red potatoes, unpeeled, halved; 3 , sprigs fresh thyme; 1 pound, asparagus, trimmed and cut into 2-inch lengths; 2 cups, frozen peas; 2 tablespoons, chopped fresh tarragon; 2 teaspoons, grated orange zest

3 comments

For this recipe, we wanted to capture the vibrant flavors of springtime. Red potatoes, asparagus, and peas offered a variety of textures and flavors to accompany meaty chicken thighs.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1 hour

Instant Pot Chicken with Spring Vegetables

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

These items all cook at different rates, so we gave our chicken a head start by browning it before adding in garlic, shallot, and red pepper flakes. Then we added broth, red potatoes, and thyme, placed the chicken atop the potatoes, and coo...

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