Pressure Cooker Lemon-Oregano Chicken with Baby Potatoes

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs get a quick brown right in the pot, then pressure cook with baby potatoes, garlic, oregano and lemon into a bright, brothy one-pot dinner. Ten minutes of hands-on work, one pressure cycle, and a shower of feta at the end. Serve with bread to mop the lemony pan juices.

Ingredients

• 2 tbsp olive oil
• 2 lb boneless skinless chicken thighs
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 lb baby potatoes, halved
• 5 cloves garlic, smashed
• 1 tbsp dried oregano
• 1 lemon, zested and juiced
• 3/4 cup chicken broth
• 3/4 cup crumbled feta

Instructions

1. Pat the chicken thighs dry and season all over with the salt and pepper. Set the Instant Pot to Sauté on high, add the olive oil, and when it shimmers brown the thighs in two batches, about 3 minutes per side, without moving them. Transfer to a plate.
2. Pour the chicken broth into the hot pot and scrape the bottom with a wooden spoon for 30 seconds until no browned bits stick. Turn Sauté off.
3. Add the potatoes, garlic, oregano and lemon zest and stir to coat. Nestle the chicken and any juices from the plate on top of the potatoes.
4. Lock the lid, set the valve to Sealing, and cook on high pressure for 8 minutes. When the timer ends, let it sit for 10 minutes of natural release, then turn the valve to Venting to release the rest of the steam.
5. Open the lid, pour in the lemon juice and stir gently, breaking a few potatoes against the side of the pot to thicken the broth slightly. Taste and add salt if needed.
6. Scatter the feta over the top, put the lid back on loosely for 2 minutes to warm the cheese, then spoon the chicken, potatoes and pan juices into shallow bowls.

Chef's tips

Nutrition (per serving, estimated)

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