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Ingredients
 250g boneless, skinless chicken
thighs, trimmed
 1 tsp smoked paprika
 1 tsp dried rosemary
 ¾ tsp salt, divided
 ¼ tsp ground pepper
 2 tbs extra-virgin olive oil
 1 red capsicum, sliced
 2 cloves garlic, sliced
 ½ cup low-sodium chicken broth
 250g baby potatoes, scrubbed
 2 tsp sherry vinegar or red-wine
vinegar
 1 scallion, thinly sliced
Method
1. Sprinkle chicken with paprika,
rosemary, ½ tsp salt and
pepper. Heat oil on sauté mode
in a pressure cooker. Work in
batches.
2. Add the chicken and cook,
turning once, until lightly
browned on both sides, about 2
to 3 minutes per side. Transfer
the chicken to a plate.
3. Add capsicum and garlic to the
pot and cook, stir, until fragrant
and it begins to soften (about 2
minutes).
4. Turn off the heat. Add broth and
potatoes. Place the chicken on
top of the potatoes. Close and
lock the lid. Cook at high
pressure for 8 minutes.
5. Release the pressure. Stir in
vinegar and the remaining ¼ tsp
salt. Serve topped with scallion.
Chicken, Potatoes & Peppers
Cooking time: 50m – Serves 4