You catch the smell through the steam vent and suddenly you are starving. It9s that kinda scent that grabs you by the nose and won9t let go. You spot the steam puffing out, hear the valve hiss and suddenly your stomach9s doing flips.
You just know the tender pull of that chicken, so juicy it falls right off the bone, is waiting on you. The potatoes got that golden glow from the sauce, soaking up all that flavor. You can almost taste it already, dang.
There9s somethin9 about one pot meals that just feel real right, especially when you don9t wanna wash a million dishes after. This one pan chicken and potatoes recipe cooks all together, so you get that crispy chicken skin and soft potatoes without fuss.
Why Your Cooker Beats Every Other Pot
- Pressure cooking locks in all the flavor, tenderizing chicken in a snap.
- Your float valve tells you when pressure builds so it9s easy to see it9s working.
- The quick release option saves you from waitin9 around, especially when you're hungry now.
- Cook everything in one pot means less mess and more yum.
- The natural release step lets the meat rest and soak up juices before you dig in.
- It9s super fast compared to regular roasting or stovetop cooking.
What Goes Into the Pot Today
Okay y9all, let9s talk ingredients. You9ll need 8 chicken thighs and drumsticks, about 2 and a half pounds, bone-in is best for more flavor and moisture.
Then 1 and a half pounds of baby potatoes, halved so they cook right and get that tender pull you want. Feel free to swap with whatever potatoes you have but toss smaller pieces in for even cooking.
For the sauce, get 1 quarter cup olive oil and same amount lemon juice. That combo brings a nice tang and richness.
Six garlic cloves pressed in for extra punch. Then 1 teaspoon of 7 spice, which gives a nice kick, and 1 teaspoon paprika for that smoky warmth.
Season with 2 teaspoons salt and 1 teaspoon black pepper. This mix keeps everything balanced and tasty, but you can switch up the seasoning if you want, like lemon pepper or BBQ blend.
The Full Pressure Cooker Journey
First, you preheat your pressure cooker if it needs it or prep if electric. I like to do the seasoning mix right in a big bowl.
Combine olive oil, lemon juice, garlic, 7 spice, paprika, salt, and pepper. Stir that up real good so it9s all blended.
Now toss your chicken pieces in the bowl, giving them a good coat of the sauce. Make sure every piece is covered.
Add your halved potatoes next. Mix gently so they get flavor without crushing them.
Put everything in the cooker pot in one layer if you can. Close the lid, set the valve to sealing, and cook at high pressure for about 12 minutes. You9ll hear that valve hiss as pressure builds.
When time9s up, use a quick release to drop the pressure fast. Let the float valve drop down so you know it9s safe to open. Finish with a natural release for 5 minutes to keep things tender before you serve.
Time Savers That Actually Work
Pressing garlic instead of chopping saves you time and gets more flavor out.
Halving baby potatoes means they cook faster and even.
Using bone-in chicken thighs and drumsticks is less work than cutting up breasts and they stay juicy.
Mix your sauce in one bowl to keep things simple and less to clean up.
Quick release gets your food on the table way faster when that valve hiss means dinner is almost ready.
When You Finally Get to Eat
Dang, that chicken skin is crispy right where it touches the pot. It crunches nice with that tender pull inside.
The potatoes are soft but still hold their shape, soaked up all that citrusy, garlicky goodness.
You sense the heat of the 7 spice warming your mouth with every bite. The lemon juice cuts through nicely, no heaviness.
You sit back knowing you got a meal that fills you up and tastes like you spent hours cookin9, but nope, just that pressure cooker doin9 its thing.
Your Leftover Strategy Guide
Store leftover chicken and potatoes in an airtight container in the fridge. It9ll keep yummy for up to 4 days.
For longer storage, pop leftovers in freezer bags and freeze. Just thaw overnight in the fridge before reheating.
If you got that much leftover, you can reheat in the pressure cooker using the steam function or use the microwave for convenience, but cover so it don9t dry out.
Everything Else You Wondered About
Can I use chicken breasts instead? Sure, but cook time drops and potatoes should be cut smaller or they won9t get tender.
What if my pressure cooker doesn9t have a quick release? Natural release works fine, just takes longer. Be patient, it9s worth it.
Can I add other veggies? Totally. Carrots, green beans, or even bell peppers work well. Add them near the end or in a steam basket above chicken.
What9s 7 spice? It9s a Cajun-inspired blend, kinda smoky and spicy. You can swap with any seasoning mix you like.
How do I know when it9s done? Listen for the valve hiss, and when you quick release watch the float valve drop. The chicken should pull apart tenderly.
Can I broil at the end for extra crisp? Yes, just keep an eye so it don9t burn. A quick broil in the oven adds a nice touch.
One Pan Chicken and Potatoes
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 chicken thighs and drumsticks about 2 ½ pounds, bone-in
- 1 ½ pounds baby potatoes halved
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 cloves garlic pressed
- 1 teaspoon 7 spice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Instructions
- Preheat your pressure cooker or prepare it if electric.
- In a large bowl, mix olive oil, lemon juice, garlic, 7 spice, paprika, salt, and pepper until smooth.
- Add chicken and toss to coat evenly with the sauce.
- Add halved potatoes and mix gently to coat.
- Place everything into the pressure cooker in a single layer if possible.
- Seal the lid, set the valve to sealing position, and cook on high pressure for 12 minutes.
- Quick release when time is up and let the float valve drop.
- Allow a natural release for 5 minutes before opening and serving.
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