Lemon looms large in this fragrant chicken and potato dish, where the broth has a slight pleasantly bitter note from the pith. Along with lemon juice, a whole lemon is thinly sliced and added to the multicooker. The dish takes only 20 minutes to prep; the rest of the time is hands-off. We tested this recipe in a 6-quart Instant Pot.
Storage: Refrigerate for up to 4 days.
Ingredients
Directions
Active:
20 mins|
Total: 45 mins
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Step 1
In the multicooker, combine the water, broth or wine; olive oil; garlic; lemon juice; oregano; rosemary; pepper; and salt. Add the chicken, stir to coat it with the oil and herb mixture, and let rest while you slice and chop the other ingredients.
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Step 2
Add the onion and stir to combine. Arrange the lemon slices on top of the chicken, then scatter the potatoes over the lemon, making sure to leave the potatoes on top so they don’t overcook.
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Step 3
Secure the lid on the pot and close the pressure valve. Select PRESSURE (HIGH) and set to 6 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) Once cooking is complete, cover your hand with a towel or hot pad and release the pressure manually by moving the pressure-release handle to “Venting.” Never put your hands or face near the vent when it’s releasing steam. Let the pot sit undisturbed for 5 minutes.
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Step 4
Transfer the chicken and potatoes to a platter, sprinkle with the parsley or basil, and serve.
