Go Back


  • 6 chicken thighs boneless or bone-in
  • 2 teaspoons minced garlic
  • 1 tbsp Herbs de Provence
  • 1/2 cup butter you can shave the amount of butter down to 6 tablespoons of butter.
  • 5 Yukon gold potatoes
  • 6 carrots peeled and cut into chunks
  • 1 cup water
  • 1 teaspoon cornstarch added to thicken the sauce after pressure cooking


Brown Butter in Instant Pot

  1. Cut the butter into even slices.

  2. Make your brown butter. Set your Instant Pot to the saute setting and add the butter.

  3. Constantly stir the butter for 4 minutes. Hit the cancel button. Continue to stir the brown butter for 3-4 minutes as the Instant pot is cooling down.

Pressure Cooking

  1. Add garlic and Herbs de Provence to the Instant Pot pot and stir.

  2. Add chicken thighs and water

  3. Add a mesh vegetable steamer or trivet over the chicken.

  4. Add potatoes and carrots to the top of the trivet

  5. Close and secure Instant Pot lid. switch pressure release valve to "sealing"

  6. Pressure cook on manual for 10-15 minutes depending on how big the chicken thighs are. Slightly more time for bone-in thighs.

  7. Quick release pressure. Remove carrots, potatoes.

  8. Add cornstarch to the Instant Pot pot and make a slurry to thicken the sauce. saute chicken thighs if you prefer them to be crispy.

  9. Arrange the potatoes, carrots, and chicken on a serving platter. Drizzle sauce on top and serve.