Pressure Cooker Chicken with Carrots and Potatoes
Golden, tender chicken thighs cooked alongside hearty carrots and potatoes — all done in one pot under pressure. A fuss-free weeknight dinner that delivers big, comforting flavors in under 40 minutes.
🛒 Ingredients
8 servings
- 4 bone-in chicken thighs, skin removed
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 1 red bell pepper, diced
- 1 chicken bouillon cube
- 1 tsp mixed dried herbs (thyme, rosemary, oregano)
- 4 small potatoes, sliced into rounds
- 2 medium carrots, sliced into rounds
- 150 ml water
- 2 tbsp olive oil
- Salt and black pepper to taste
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Directions
- 1
Pat the chicken pieces dry, season with salt and pepper on both sides.
- 2
Heat olive oil in the pressure cooker (lid off) over medium-high heat. Sauté garlic and onion for 2 minutes until softened, then add the chicken and brown on all sides for about 5 minutes.
- 3
Crumble the bouillon cube over the chicken, pour in the water, add the bell pepper and dried herbs. Seal the lid and cook under pressure for 10 minutes. Release pressure carefully.
- 4
Open the cooker, add the carrot and potato slices on top of the chicken. Seal again and cook under pressure for another 12–15 minutes.
- 5
Release pressure, check seasoning, and serve hot straight from the pot.
💡 Chef's Tip
Don't skip browning the chicken — those golden bits at the bottom of the pot are pure flavor. A squeeze of lemon juice just before serving brightens the whole dish.
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Same category — Poultry
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