Are you tired of endless scrolling through YouTube, searching for that perfect, quick, and healthy dinner recipe? Look no further! This Instant Pot Lemon Herb Chicken and Potatoes recipe is a game-changer. It's incredibly easy, surprisingly delicious, and ready in under an hour – perfect for busy weeknights. Say goodbye to complicated cooking and hello to flavorful, homemade meals. This recipe is a testament to the power of the Instant Pot, transforming simple ingredients into a truly satisfying dish. Let's get cooking!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb small red potatoes, halved or quartered if large
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 1 cup chicken broth
- 1/4 cup lemon juice (about 1 large lemon)
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add the olive oil and once hot, add the chopped onion and carrots. Cook until softened, about 5 minutes, stirring occasionally.
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Brown the Chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides. This step adds depth of flavor. Don't overcrowd the pot; work in batches if necessary.
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Add Remaining Ingredients: Stir in the chicken broth, lemon juice, Italian herbs, garlic powder, salt, and pepper. Give everything a good mix.
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Pressure Cook: Add the potatoes to the pot. Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 12 minutes.
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Natural Pressure Release: Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
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Serve: Open the lid and fluff the potatoes gently with a fork. Taste and adjust seasoning if needed. Serve immediately and enjoy!
Cooking Tips for the Best Results:
- Don't Overcrowd the Pot: Ensure there's enough space for the steam to circulate properly. If necessary, cook in batches.
- Use Bone-in Chicken: For extra flavor, try using bone-in, skin-on chicken thighs. Adjust the cooking time accordingly – it might need a few extra minutes.
- Add Veggies: Feel free to experiment with other vegetables like broccoli, bell peppers, or zucchini. Add them during the last 5 minutes of cooking time to prevent overcooking.
Variations:
- Spicy Lemon Herb Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Creamy Lemon Herb Chicken: Stir in a splash of heavy cream or coconut milk at the end for a richer, creamier dish.
- Mediterranean Twist: Replace the Italian herbs with Greek herbs like oregano, rosemary, and thyme. Add some crumbled feta cheese before serving.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Instant Pot Lemon Herb Chicken and Potatoes recipe is a simple, healthy, and delicious way to enjoy a weeknight meal. It's a perfect example of how easy and satisfying homemade cooking can be. Give it a try and let us know what you think! Share your delicious creations on social media using #InstantPotChickenPotatoes. Happy cooking!