An Easy, Family Friendly Chicken and Potatoes Recipe made in the Instant Pot!
Served with a quick tzatziki and a nice drizzle of olive oil.
My daughter didn’t start getting her teeth until she was almost eleven months old (which is late). We loved her gummy smile, but I had to make her food that she was able to swallow without chewing. I used to make Greek chicken and potatoes in the oven every week because it was something my husband grew up eating often. Needless to say, it got super boring. After seeing how much my daughter loved it, and not to mention the ease in which she was able to eat it with her gummy toothless smile, I knew this was a recipe that needed tweaking. I didn’t want the flavor to change much, just the method in which I was cooking it. That was enough to make us more enthused about chicken and potato night.
I fell for the Instant Pot craze. I was just in the market for a pressure cooker, but here we are. The chicken comes out super soft and stringy with an intense lemon sauce, a.k.a. “juice.” I’ve learned that it’s the perfect way to make shredded chicken since the pressure cooker doesn’t dry it out and cooks it just enough. The potatoes cook along with the chicken and I just easily mash them as I plate them, no extra work here. And how about this: Don’t bother salting and squeezing out the water from the cucumbers for the tzatziki when using thick, full-fat yogurt. Say it with me now:
No. Extra. Work. Here.
Weeknight dinner slam dunk. And I really do mean it when I say the whole family loves it.
CHICKEN AND POTATOES
- 2 lb boneless, skinless chicken thighs
- 2/3 cup fresh lemon juice
- 2/3 cup chicken stock, water is ok too
- 1 1/2 tbsp olive oil, plus more for serving
- 1 tbsp dried oregano
- 1 lb small, white baby potatoes, halved
- kosher salt
- fresh black pepper
- 2 Persian cucumbers
- 1 1/2 cups full-fat Greek Yogurt, I use 5% Fage brand
- 1 1/2 tbsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- kosher salt
FOR THE CHICKEN
- In an Instant Pot, combine the chicken thighs, lemon juice, chicken stock, olive oil and oregano, neatly arranging the chicken in a single layer along the bottom so that each thigh is a tight little package.
- Place the potatoes, cut-side down, in a single layer on top of the chicken.
- Season with salt and lots of pepper.
- Set the Instant Pot to pressure cook on high for 27 minutes. Allow the pressure to release naturally.
FOR THE TZATZIKI
- Using the smaller holes on a box grater, grate the cucumbers, skin and all, into a large bowl.
- Add the yogurt, lemon juice, cumin, garlic powder and salt to taste and mix well.
- When serving, slightly mash the potatoes into the bottom of a bowl, top with the chicken, shred it slightly, and top with the “juice” from the pot and tzatziki. Drizzle with a little good-quality olive oil.
- Shred the chicken and cube remaining potatoes and mix with the "juice" for a cold chicken salad.
- If you don't care for potatoes, top some cooked wild rice with the shredded chicken.
- This can also be made in any pressure cooker!