Instant Pot Chicken Thighs and Vegetables (Bone In)

3 chicken thighs (**bone in & skin on chicken thighs are a must.)

4 carrots (**peeled & dice into 2.5 inch long pieces. You may keep aside the thin ends for soups, using them will over cook them.)

12 baby potatoes (**we used gold potatoes, unpeeled & whole.)

1 onion (**use 1 large red onion diced into large chunks and petals separated.)

5 fresh garlic cloves (**whole & peeled. Mash them lightly with back of knife to release more flavor.)

¼ tsp Lemon zest

½ cup chicken stock (**we used ½ tbsp Better than Bouillon paste diluted in ½ cup warm/hot water.)

2 tbsp Olive Oil (**light or extra light. You can also use any neutral oil. Refer the list in the NOTES below.)

1 tbsp Unsalted Butter

Vegetables Rub

2 tbsp Olive Oil (**light or extra light.)

1 tsp oregano

1 tsp Ground Black Pepper

1 tsp red pepper flakes (**skip if heat intolerant or making for kids.)

1.5 tsp Cajun Seasoning

½ tsp Paprika

salt (**according to your personal preference. If you are using salt free cajun seasoning add more salt.)

Chicken Thighs Rub

½ tsp Cajun Seasoning

½ tsp red pepper flakes (**skip if heat intolerant or making for kids.)

½ tsp Paprika

½ tsp oregano

1 tsp crushed black pepper (**use ½ tsp if using ground black pepper.)

salt (**1 to 2 pinches to open up the flavor. )

Directions at foodiesterminal.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer