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.
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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...