I made this recipe today for lunch. I didn’t have Cajun seasoning so I used chili powder instead. I also added the juice of one fresh orange to the chicken broth and used orange zest versus lemon. (I am surrounded right now with orange trees waiting to be picked.) I cut up potatoes rather than using whole ones and I tossed arugula on top instead of parsley. I also doubled the recipe for the chicken rub since I used six instead of three chicken thighs. Mine were boneless and skinless and still were delicious. The broth was the star of this recipe. It was rich, wonderful, and not too spicy. I added Parmesan cheese on top just as a treat.

I highly recommend giving this recipe a try.

Ray is eating it now and he gave it two high thumbs up.

Happy weekend.

Instant Pot Chicken Thighs and Vegetables

from https://foodiesterminal.com/instant-pot-chicken-thighs-vegetables/#recipe

Ingredients

• 3 chicken thighs bone-in & skin-on chicken thighs are ideal, but boneless and skinless will also work.
• 4 carrots peeled & diced into 2.5-inch long pieces.
• 12 baby potatoes, unpeeled & whole.
• 1 onion diced into large chunks and petals separated.
• 5 fresh garlic cloves whole & peeled. Mash them lightly with the back of a knife to release more flavor.
• 1/4 tsp Lemon zest (or orange zest)
• 1/2 cup chicken stock  – I used ½ tbsp Better than Bouillon paste diluted in ½ cup warm/hot water + juice from a whole orange
• 2 tbsp Olive Oil 
• 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 or chili powder instead
• 1/2 tsp Paprika
• salt according to your personal preference.

Chicken Thighs Rub

• 1/2 tsp Cajun Seasoning
• 1/2 tsp red pepper flakes **skip if heat intolerant or making for kids.
• 1/2 tsp Paprika
• 1/2 tsp oregano
• 1 tsp crushed black pepper but use ½ tsp if using ground black pepper.
• salt 1-2 pinches to open up the flavor.

Instructions

• Marinate chicken thighs: Rinse the chicken thighs and pat them dry completely with the help of kitchen tissues. Add all the ingredients mentioned above in the “Chicken Thighs Rub” in a bowl/plate. Place the chicken thighs and coat them well with this dry rub on all sides. Marinate the chicken either overnight or for at least 30 mins.
• Marinate vegetables: Dice the carrots and onion. Add them in a bowl along with the baby potatoes & garlic. Then add all the ingredients mentioned above in the “Vegetables Rub” section into the bowl. Coat the vegetables very well with this rub. Set them aside while you sear the chicken.
• Sear Chicken: Set Instant Pot on SAUTE function and keep it on HIGH heat setting. Add olive oil & butter and when they become moderately hot gently release the chicken thighs and sear them until golden brown or the skin becomes crispy. Flip sides and sear well, There will be lots of brown bits sticking at the bottom of the pot. Do not worry we’ll be de-glazing the pot later. Set aside the seared chicken.
• De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the bottom & the sides of the pot with the help of a spatula. There should not be any stuck food particles at the bottom of the pot. This will prevent the BURN error! Add the lemon or orange zest. CANCEL the SAUTE function.
• Layer veggies & chicken: Add marinated vegetables to the pot. DO NOT mix or stir. Gently spread out the vegetables with the help of a spatula to form a single layer. Transfer back the seared chicken thighs into the pot and place them on top of the veggies in a single layer. DO NOT mix or stir.
• Pressure Cook chicken & veggies: Secure the lid of the instant pot, seal the valve, and PRESSURE COOK on HIGH for 8 mins. Once, the cooking cycle is over the instant pot will begin to beep. Wait for 5 minutes of natural pressure release & then release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
• Sear/broil chicken thighs (OPTONAL): If you prefer crispy chicken then sear the cooked chicken thighs (skin side down) on a cast iron skillet over medium-high heat. You may even broil the chicken on the top rack of the oven for 2-3 minutes or until the skin becomes crispy. This step is totally OPTIONAL. You can serve the chicken thighs directly after pressure cooking them.
• Serve: Serve the instant pot chicken thighs and vegetables on a plate, drizzle or pour the flavored stock from the instant pot, and garnish with fresh chopped parsley or arugula.