Pressure-Cooker Chicken, Potatoes & Peppers

1 ½ pounds boneless, skinless chicken thighs, trimmed

1 teaspoon smoked paprika

1 teaspoon dried rosemary

¾ teaspoon salt, divided

¼ teaspoon ground pepper

2 tablespoons extra-virgin olive oil

1 red bell pepper, sliced

2 cloves garlic, sliced

½ cup low-sodium chicken broth

1 ½ pounds baby potatoes, scrubbed

2 teaspoons sherry vinegar or red-wine vinegar

1 scallion, thinly sliced

Directions

Step 1

Sprinkle chicken with paprika, rosemary, 1/2 teaspoon salt and pepper. Heat oil on sauté mode in a multicooker. (No sauté mode? See Tip.) Working in batches, add the chicken and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add bell pepper and garlic to the pot and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Turn off the heat. Add broth and potatoes. Place the chicken on top of the potatoes. Close and lock the lid. Cook at high pressure for 8 minutes.
Step 2

Release the pressure. Stir in vinegar and the remaining 1/4 teaspoon salt. Serve topped with scallion.

Tips

Tip: No sauté mode? In Step 1, brown chicken and sauté pepper and garlic in oil in a large skillet over medium-high heat. Transfer the ingredients to your multicooker and proceed with the recipe.

Equipment: Electric pressure cooker (multicooke

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