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Multicooker Lemony Chicken with Fingerling Potatoes and Olives
Components :
2 lbs bone in, skin on chicken thighs
Salt and pepper
1 tbsp olive oil
1 lb fingerling potatoes, halved
4 garlic cloves, minced
1 cup chicken broth
1/2 cup green olives, halved
1 lemon, thinly sliced
1 tsp dried oregano
1 tbsp butter
Instructions :
Sear the Chicken: Season chicken thighs with salt and pepper. Set Instant Pot to Sauté and heat oil. Brown chicken on both sides, about 4 minutes per side. Transfer to a plate.
Sauté Garlic & Potatoes: Add minced garlic and halved potatoes. Sauté for 2 minutes until fragrant.
Deglaze the Pot: Pour in chicken broth, scraping the bottom to release browned bits.
Pressure Cook: Return chicken to the pot, placing it skin-side up. Add olives, lemon slices, and oregano. Lock the lid and pressure cook on high for 10 minutes.
Natural Release: Let pressure naturally release for 5 minutes, then quick release the remaining pressure.
Finish with Butter: Stir in butter for richness. Serve hot with fresh herbs if desired.
This dish is bright, savory, and perfect for a quick dinner.