IP Garlic-Parmesan Chicken

Snoi Ackerman

3 tbsp. extra-virgin olive oil, divided

2 lb. bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 lb. baby red potatoes, quartered

2 tbsp. butter, melted

5 cloves garlic, chopped

2 tbsp. fresh thyme

Freshly chopped parsley

2 tbsp. freshly grated Parmesan, plus more for serving

1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.

2. Meanwhile, in a large bowl, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add 1 cup of water to instant pot, trivet, and bowl with potatoes. Layer chicken on top and sprinkle with cheese, garlic, and thyme. Cook manual high for 15 minutes, NPR.

3. Garnish with Parmesan before serving.

Page footer