All are cooked at the same time in your Instant Pot;
an easy recipe to learn to cook three things at the same time...

Servings: (4)

Prep: 10 Mins.
Pressure build: 10 Mins.
Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer
Pressure release: 10 Mins naturally, then 1 Min. quick release


Spice Rub Mixture
1/2 tsp Onion Powder
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Garlic Powder
1 tsp Paprika
1tsp Johnny's Seasoning Salt

For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep
2 Tbsp Olive Oil
4 Chicken Thighs (I use skin on, bone in)
1 1/2 cups low-sodium Chicken Broth
4 Medium Russet Potatoes peeled, and cut in fourths
3 Medium Carrots scrubbed, and cut in thirds
1 teaspoon dried rosemary
1 Tbsp Lemon Juice

For Gravy (slurry)
2 Tbsp cornstarch
1/4 cup cold water


Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.

Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.

Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.

When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.

Add potatoes, and rosemary.

Place trivet over potatoes, add chicken thighs on top of trivet.

Squeeze lemon juice over chicken.

Close Instant Pot lid and set steam release knob to Sealing position.

Cancel sauté mode.

Press Poultry, and use the - button to choose 13 minutes.

When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)

Turn off the Instant Pot.

Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.

Carefully remove steamer basket, including the chicken to a plate.

Carefully remove the trivet.

Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).

Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.

Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.

Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!

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