Instant Pot Lemon Olive Chicken Thighs With Fingerling Pot.

Ingredients

4 bone-in chicken thighs, trimmed

½ teaspoon table salt

¼ teaspoon pepper

2 teaspoons extra-virgin olive oil, plus extra for drizzling 4 garlic cloves, peeled and smashed

½ cup chicken broth

1 small lemon, sliced thin

1½ pounds fingerling potatoes, unpeeled

¼ cup pitted brine-cured green or black olives, halved

2 tablespoons coarsely chopped fresh parsley

Directions

1 Pat chicken dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.

2 Add garlic to fat left in pot and cook, using highest sauté function, until golden and fragrant, about 2 minutes. Stir in broth and lemon, scraping up any browned bits. Return chicken skin side up to pot and add any accumulated juices. Arrange potatoes on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 9 minutes.

3 Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish and discard skin, if desired. Stir olives and parsley into potatoes and season with salt and pepper to taste. Serve chicken with potatoes.