The Instant Pot with air fryer lid is a game-changer for home cooks, combining pressure cooking and air frying in one appliance. This recipe uses both functions to create a crispy, juicy chicken dinner with vegetables—delivering weeknight convenience and maximum flavor, all in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 medium yellow onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup low-sodium chicken broth
- Lemon wedges and chopped parsley for serving (optional)
Instructions
- Season the chicken. In a large bowl, combine the chicken thighs with 1 tablespoon olive oil, salt, pepper, garlic powder, paprika, thyme, and rosemary. Rub the seasoning all over the chicken and under the skin where possible for extra flavor.
- Prepare the vegetables. In a separate bowl, toss the halved potatoes, carrots, and onion wedges with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- Layer in the Instant Pot. Pour the chicken broth into the Instant Pot insert. Place a steamer rack or trivet inside. Arrange the seasoned vegetables in an even layer on the bottom, then place the chicken thighs skin-side up on top of the vegetables.
- Pressure cook. Secure the Instant Pot pressure lid (not the air fryer lid). Set to Pressure Cook or Manual on High for 8 minutes. Make sure the steam release handle is set to Sealing.
- Natural release. When the timer is up, allow a 5-minute natural release, then carefully switch the steam release handle to Venting for a quick release of any remaining pressure.
- Remove excess liquid. Open the lid. Using tongs, carefully transfer the chicken and vegetables to a plate. Pour out most of the cooking liquid, leaving just enough to keep things moist (about 1/4 cup). Return the vegetables to the pot in an even layer, then place the chicken thighs on top, skin-side up.
- Air fry for crispiness. Attach the air fryer lid. Set to Air Fry at 400°F for 8–10 minutes, or until the chicken skin is golden and crispy and the vegetables have some caramelized edges. For even crisping, check halfway and rotate the chicken or vegetables as needed.
- Serve. Transfer the chicken and vegetables to plates. Garnish with lemon wedges and chopped fresh parsley if desired. Serve hot and enjoy!
Tips
- Substitutions: You can use chicken drumsticks instead of thighs—just adjust pressure cooking time to 7 minutes. Sweet potatoes or parsnips work well in place of regular potatoes or carrots.
- Common mistakes: Don’t skip removing excess cooking liquid before air frying, or the skin won’t crisp. Avoid overcrowding; crispness depends on airflow around the food.
- Make it dairy-free or gluten-free: This recipe is naturally dairy- and gluten-free, but always check your broth label if allergies are a concern.
- For extra flavor: Add a few garlic cloves or a squeeze of lemon juice to the broth before pressure cooking for a subtle aromatic note.
Serving Suggestions
- Pair with a crisp green salad tossed with vinaigrette for a refreshing side.
- Serve over cooked rice, orzo, or quinoa to soak up the flavorful juices.
- Drizzle with a simple garlic yogurt sauce or top with crumbled feta cheese for a Mediterranean twist.
- Round out the meal with a loaf of crusty bread for dipping.
Variations
- Tex-Mex: Swap the seasonings for 2 teaspoons taco seasoning, add bell peppers, and serve with salsa and lime wedges.
- BBQ Style: Brush the chicken with barbecue sauce before air frying. Use red potatoes and add corn on the cob rounds to the vegetable mix.
- Herb Lemon: Use fresh rosemary and thyme, and add lemon zest to the seasoning mix. Serve with a squeeze of lemon juice over the finished dish.
- Vegetarian Option: Skip the chicken and increase the vegetables; add chickpeas for protein. Pressure cook for 3 minutes and air fry for 8 minutes.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken and vegetables in the air fryer basket or Instant Pot (with air fryer lid) at 350°F for 5–8 minutes, or until heated through and the skin crisps up again. You can also microwave leftovers for 2–3 minutes, but the skin will not stay as crispy. For food safety, always reheat poultry to at least 165°F.
Frequently Asked Questions
- Can I use boneless, skinless chicken breasts?
Yes, but reduce the pressure cooking time to 5 minutes to prevent drying out. Boneless breasts will not get as crispy as skin-on thighs, so consider brushing them with a little oil before air frying. Watch closely to avoid overcooking. - Do I have to use the Instant Pot air fryer lid?
This recipe is designed for Instant Pots with an air fryer lid, but you can also transfer the cooked chicken and vegetables to a standalone air fryer or oven broiler to crisp them. Adjust timing as needed. - Can I double this recipe?
You can double the vegetables, but avoid crowding the chicken—crispiness depends on air circulation. Cook in batches if needed, and do not fill above the Instant Pot’s max fill line. - What if my chicken skin isn’t crisping?
Make sure you’ve removed excess liquid before air frying, and don’t overcrowd the pot. Pat the chicken skin dry with paper towels before air frying if needed. You may need to add a couple of extra minutes of air frying time. - Is it safe to pressure cook and then air fry in the same pot?
Yes, as long as you follow the manufacturer’s instructions for your Instant Pot model. Always switch lids as directed and ensure the insert is not overfilled. - Can I use frozen chicken?
Yes, but you must increase the pressure cooking time to 12 minutes for frozen bone-in thighs. The seasoning may not stick as well, so consider brushing the chicken with oil and seasoning after pressure cooking, just before air frying.
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