Pressure Cooker Chicken Thighs with Tomatoes and Potatoes
Juicy, fall-off-the-bone chicken thighs cooked in a pressure cooker with ripe tomatoes, golden potatoes and a zesty lemon marinade. A hearty one-pot meal that comes together in under 30 minutes of cooking time — weeknight dinner sorted.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) chicken thighs and drumsticks, skin removed
- 3 ripe tomatoes, diced
- 3 medium potatoes, peeled and sliced into rounds
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 lemon (juice)
- 8 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon sweet paprika
- Fresh or dried chilli flakes, to taste
- Black pepper, to taste
- Salt, to taste
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Directions
- 1
Remove the skin from the chicken pieces. In a bowl, combine the chicken with lemon juice, garlic, paprika, 4 tablespoons of olive oil, salt and pepper. Toss to coat and marinate for at least 20 minutes.
- 2
Set the pressure cooker to sauté mode (or use medium heat on the stovetop). Melt the butter with the remaining 4 tablespoons of olive oil, then add the potato slices, diced tomatoes, onion, chilli and a pinch of salt. Cook for 5 minutes, stirring occasionally.
- 3
Add the marinated chicken to the pot and stir everything together. Seal the lid and bring to full pressure over medium heat.
- 4
Cook under pressure for 15 minutes. Release pressure carefully, then remove the lid and simmer uncovered until the liquid reduces to a thick, glossy sauce.
- 5
Serve hot with crusty bread or steamed rice.
💡 Chef's Tip
Marinating overnight intensifies the flavour dramatically. If you prefer a thicker sauce, mash one of the potato slices into the broth before serving.
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Same category — Poultry
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