Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Using a 6-quart Instant Pot, turn on Saute mode to High.
  • Pat dry chicken pieces and season them with salt and pepper.
  • Add 2 tablespoons of olive oil to the Instant Pot and once hot, brown the chicken on both sides, about 4-5 minutes per side. Work in batches not to overcrowd the IP.
  • 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.
  • Add the trivet to the bottom.
  • In a large bowl, toss the vegetables with the remaining 2 tablespoons olive oil, Italian seasoning, paprika, oregano, basil, and minced garlic. Add on top of the trivet.
  • Add chicken pieces on top of the vegetables.
  • Top with fresh rosemary sprigs.
  • Set IP to high pressure and cook for 13 minutes, followed by Natural Release of 5 minutes and after that a quick release.
  • Sprinkle with parsley and serve.