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1 vidalia onion, peeled and quartered
4-5 medium potatoes, skinned and quartered
4-5 carrots, peeled and cut into 4" lengths
1 1/2 lbs boneless, skinless chicken thighs, trimmed of all visible fat (points)
1 1/2 cups chicken broth
herbs as you like (I used about 1 tsp Herbes de Provence and 1/2 tsp sage)
salt and pepper as desired

Brown onion briefly in pressure cooker. Add in layers the potatoes, then chicken, then carrots. Then pour broth over all. Sprinkle with herbs.

Cook on high pressure for 12 minutes (will try 8 next time - don't need so much time for boneless chicken I think)

Quick release pressure.

Carefully remove chicken and carrots to separate bowl or plate. Remove all but ~ 1/2 cup juice, then mash the potatoes with that juice (and the now-falling apart onion.)

Place a mound of potato in center of plate, place 3 pieces of chicken around potato, and carrots in between the chicken pieces around the potato. Drizzle some juice over all and serve. YUM!
 
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