Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch chunks
  • 1 lb baby red potatoes, halved or quartered to 1-inch pieces
  • 1 cup low sodium chicken broth
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Set the Instant Pot to Sauté (High). Add olive oil and brown the chicken chunks in batches until they develop a deep crust. Remove chicken and set aside.
  2. In the same pot, sauté the diced onion and minced garlic for 2-3 minutes until the onion is translucent.
  3. Stir in the dried rosemary, thyme, and Worcestershire sauce, scraping the bottom of the pot to deglaze.
  4. Pour in the chicken broth. Return the seared chicken to the pot and add the halved potatoes on top.
  5. Close the lid, set the valve to Sealing, and select Manual/Pressure Cook (High) for 15 minutes.
  6. Perform a Quick Release of the pressure and open the lid.
  7. Mix cornstarch and cold water to create a slurry. Stir the slurry into the pot while on the Sauté setting for 2-3 minutes until the sauce becomes a glossy glaze.