Ultimate Combo Meal: Instant Pot and Air Fryer Chicken & Potatoes
Introduction
Combining the powers of the Instant Pot and Air Fryer is a game-changer for creating quick, flavorful meals with minimal cleanup. This Instant Pot and Air Fryer Chicken & Potatoes recipe is a delicious example—juicy, perfectly seasoned chicken cooked in the Instant Pot with tender potatoes, then finished in the Air Fryer for a crispy, golden finish. It’s the best of both worlds: tender and crispy in one dish. Let’s dive into this easy, family-friendly meal that’s ready in under an hour!
Why You’ll Love This Recipe
- Quick & Flavorful: The Instant Pot infuses flavor and cooks the chicken and potatoes quickly, while the Air Fryer adds a crispy finish.
- Perfectly Balanced: You get protein and carbs in one meal, ideal for busy weeknights.
- Minimal Clean-Up: Using both appliances means less time spent washing dishes.
Ingredients
Here’s what you’ll need to make this delicious Instant Pot & Air Fryer chicken and potatoes combo:
- 4 chicken thighs (bone-in, skin-on for best flavor)
- 1 lb baby potatoes (halved)
- 1 cup chicken broth
- 2 tbsp olive oil (divided)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 tbsp fresh parsley (for garnish)
Instructions
Step 1: Season the Chicken and Potatoes
- In a small bowl, combine salt, pepper, garlic powder, paprika, and thyme. Rub this seasoning blend onto the chicken thighs and potatoes.
- Drizzle 1 tablespoon of olive oil over the chicken and potatoes, coating them evenly.
Step 2: Pressure Cook in the Instant Pot
- Set the Instant Pot to Sauté mode and add 1 tablespoon of olive oil.
- Sear the chicken thighs skin-side down for 2–3 minutes, until golden brown, then flip and sear for another 1–2 minutes.
- Add the chicken broth and place the potatoes in the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
Step 3: Prepare the Air Fryer
- While the Instant Pot is cooking, preheat your Air Fryer to 400°F.
Step 4: Air Fry for Crispy Skin
- Once the Instant Pot cooking time is done, perform a Quick Release of the pressure.
- Transfer the chicken thighs and potatoes to the Air Fryer basket, skin-side up.
- Air fry for 8–10 minutes, or until the chicken skin is crispy and the potatoes are golden.
Step 5: Serve and Garnish
- Remove the chicken and potatoes from the Air Fryer, sprinkle with fresh parsley, and serve hot.
Tips for Success
- Use Bone-In, Skin-On Chicken: This helps keep the chicken juicy and adds flavor when crisped up in the Air Fryer.
- Don’t Skip Searing: Searing the chicken in the Instant Pot before pressure cooking adds depth of flavor.
- Crisp in Batches if Needed: If your Air Fryer is small, crisp the chicken and potatoes in batches for even results.
Recipe Variations
- Add Veggies: Toss in some carrots or green beans with the potatoes for extra veggies.
- Spicy Kick: Add a pinch of cayenne pepper to the seasoning blend if you like a little heat.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, but be mindful that chicken breasts may dry out more quickly. Reduce the cooking time by a couple of minutes.
Q: How long will leftovers last?
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the Air Fryer for the best texture.
Conclusion
This Instant Pot & Air Fryer Chicken and Potatoes recipe brings together the best of both appliances for a meal that’s easy, flavorful, and perfect for weeknights. The Instant Pot’s speed combined with the Air Fryer’s crispy finish delivers a dish that’s as satisfying as it is convenient. Give it a try, and let us know how it turned out in the comments below!
