Ingredients
1 pound small red potatoes, halved1 large onion, finely chopped3/4 cup shredded carrots6 garlic cloves, minced2 teaspoons grated lemon zest2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces2 cups reduced-sodium chicken broth, divided 2 bay leaves3 tablespoons all-purpose flour2 tablespoons minced fresh parsley
Preparation
Place potatoes, onion and carrots in a 6-qt. electric pressure cooker. Top with garlic, lemon zest, thyme, salt and pepper. Place chicken over top. Add 1-3/4 cups broth and bay leaves.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°.
Remove chicken; keep warm. Discard bay leaves. In a small bowl, mix flour and remaining 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken to pressure cooker; heat through. Sprinkle servings with parsley.
