Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4



4 bone-in chicken thighs

4 cups baby potatoes, halved

1/2 cup chicken broth

2 lemons, zested and juiced

4 cloves of garlic, minced

1 tablespoon dried oregano

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)



In a small bowl, combine the lemon zest, lemon juice, minced garlic, dried oregano, olive oil, salt, and pepper. Place the chicken thighs and halved baby potatoes in the Instant Pot. Pour the lemon herb mixture over the chicken and potatoes, ensuring they are well coated.

Close the Instant Pot lid and set the pressure valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the Cook Time to 20 minutes.

Once the cooking cycle is complete, allow a natural release for 10 minutes, then do a quick release to release any remaining pressure.

Carefully open the Instant Pot lid and transfer the chicken and potatoes to a serving platter. Pour the chicken broth into the Instant Pot and select the “Sauté” function.

Stir the liquid until it thickens, then pour it over the chicken and potatoes.

Garnish with fresh chopped parsley before serving.


Nutritional Stats:

30g carbs

15g fat

28g protein

4g fiber