Pressure Cooker Lemon and Herb Chicken and Mashed Potatoes
 
Ingredients
  • Chicken Thighs (5-6)
  • Garlic
  • Oregano
  • Parsley Flakes
  • 1 Onion
  • ½ stick of butter
  • 5-6 Large Potatoes (any kind you like)
  • Salt & Pepper to taste
  • 3 tablespoons of cooking oil
  • ½ cup of chicken stock (or water if you do not have this on hand)
  • Carrots
  • 2-3 Lemons
  • 2-4 tablespoons of milk
Instructions
  1. Peel and slice up the garlic and onions, set aside. Slice the potatoes into about an inch thick and set aside as well.
  2. Turn the pressure cooker on and hit Chicken/Poultry (or Saute) and fill it with cooking oil. Fry the chicken thighs skin down first and add salt and pepper to taste. Flip and add more salt and pepper to taste. Add the garlic, slice lemon and onions and saute for 2 minutes.
  3. Add the chicken stock, squeeze 1-2 lemons inside and toss in the carrots.
  4. Add steam rack to the top of the pot, layer the potatoes evenly throughout the rack.
  5. Close the lid and wait for the pot to come to pressure from using the Chicken/Poultry setting, OR manual 15 Minutes.
  6. Release the pressure and wait for the lid to unlock, remove the chicken thighs out carefully and set them on a pan to broil in the over for 5-10 minutes (the longer your broiler the crispier the skin will be).
  7. Add the Oregano and Parsley and Mix.
  8. Scoop out the carrots and vegetables into a measuring cup or bowl. Pour some of the sauce over the chicken and then set it in the oven to broil.
  9. Leave some sauce in the pot and add the potatoes back into the pot. Set the pot to Saute or hit Chicken/Poultry.
  10. Let the sauce thicken and then mash the potatoes and add the butter and milk. I highly recommend you leave them semi chunky because they are amazing that way.
  11. Plate and serve! Enjoy!
Recipe by Jays Sweet N Sour Life at https://www.jayssweetnsourlife.com/2017/01/pressure-cooker-lemon-and-herb-chicken-and-mashed-potatoes.html/