Instant Pot Chicken and Vegetables

Ingredients

• 2 pounds chicken bone-in thighs, drumsticks (and if you prefer breasts as well)
• 4 tablespoons olive oil
• 1 1/2 cup chicken broth
• 1 1/2 pounds baby potatoes (peeled and cut in half)
• 1 red onion (roughly diced)
• 2 carrots (cut into large pieces)
• 8 oz mushrooms (cleaned and halved)
• 4 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 3 sprigs fresh rosemary

Instructions

1. saute
2. Using a 6-quart Instant Pot, turn on Saute mode to High.
3. pat dry
4. Pat dry chicken pieces and season them with salt and pepper.
5. sear
6. Add two tablespoons of olive oil to the Instant Pot and, once hot, brown the chicken on both sides for about 4-5 minutes per side. Work in batches to avoid overcrowding the IP.
7. scrape
8. Once done, set the chicken aside and add the broth, using a wooden spoon, scrape up any brown bits from the bottom to avoid the burn notice.
9. trivet
10. Add the trivet to the bottom.
11. toss
12. In a large bowl, toss the vegetables with the remaining two tablespoons of olive oil, Italian seasoning, paprika, oregano, basil, and minced garlic. Add on top of the trivet.
13. add
14. Add chicken pieces on top of the vegetables. Top with fresh rosemary sprigs.
15. pressure cook
16. Set the pressure cooker to high and cook for 13 minutes. Afterward, allow for a 5-minute natural release followed by a quick release.
17. serve
18. Sprinkle with parsley and serve.