Instant Pot Chicken and Potatoes with Fennel and Saffron
This bouillabaisse-inspired dinner exhibits the beauty of bold Provençal flavors, where taste isn't coming from butter or cream.
A cookbook recipe exclusively for ATK Essential members from Healthy and Delicious Instant PotWhy This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer to use Pernod in this recipe, but you can substitute other anise-flavored liqueurs. Do not use sambuca or Jägermeister. Serve with crusty bread.
Instructions
1.
Pat chicken dry with paper towels and sprinkle with pepper. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
2.
Add fennel to fat left in pot and cook, using lowest sauté function, until softened, 3 to 5 minutes. Stir in garlic, flour, tomato paste, and saffron and cook until fragrant, about 1 minute. Whisk in Pernod, scraping up any browned bits and smoothing out any lumps. Stir in broth, tomatoes, potatoes, and orange zest. Nestle chicken skin side up into potato mixture and add any accumulated juices.
3.
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
4.
Transfer chicken to plate and discard skin, if desired. Discard orange zest. Adjust consistency of stew with extra hot broth as needed. Stir in tarragon and remaining 1 tablespoon oil; season with salt and pepper to taste. Transfer to individual serving bowls and top with chicken. Serve.
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