All are cooked at the same time in your Instant Pot;
an easy recipe to learn to cook three things at the same time…

Servings: (4)

Prep: 10 Mins.
Pressure build: 10 Mins.
Cooking Time: 8 Mins. to saute, 13 Mins. under pressure, plus making gravy = 2 mins. longer
Pressure release: 10 Mins naturally, then 1 Min. quick release
Spice Rub Mixture
1/2 tsp Onion Powder
1/2 tsp Freshly Ground Black Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Garlic Powder
1 tsp Paprika
1tsp Johnny’s Seasoning Salt
For Cooking Chicken Thighs, Potatoes, Carrots and Gravy prep
2 Tbsp Olive Oil
4 Chicken Thighs (I use skin on, bone in)
1 1/2 cups low-sodium Chicken Broth
4 Medium Russet Potatoes peeled, and cut in fourths
3 Medium Carrots scrubbed, and cut in thirds
1 teaspoon dried rosemary
1 Tbsp Lemon Juice
For Gravy (slurry)
2 Tbsp cornstarch
1/4 cup cold water
Put the spices in a small dish and mix together well. Sprinkle on both sides of chicken thighs.
Press the Sauté button on the Instant Pot. When the display reads Hot, add the olive oil.
Add 4 chicken thighs, skin side down, and brown on both sides, about 4 minutes per side, using long tongs to do so. Set aside on a plate.
When thighs are browned, carefully remove any remaining oil from the pot, reserving brown bits on bottom. Add broth to pot (still on Sauté mode), then deglaze by stirring while scraping remaining brown bits from bottom of pot.
Add potatoes, and rosemary.
Place trivet over potatoes, add chicken thighs on top of trivet.
Squeeze lemon juice over chicken.
Close Instant Pot lid and set steam release knob to Sealing position.
Cancel sauté mode.
Press Poultry, and use the – button to choose 13 minutes.
When cooking cycle ends, let it naturally release pressure for 5 to 10 minutes. (No longer.)
Turn off the Instant Pot.
Manually release the remaining pressure, (takes about 1 minute) and when the pin in the lid drops, carefully open the lid, facing it away from you.
Carefully remove steamer basket, including the chicken to a plate.
Carefully remove the trivet.
Remove potatoes and carrots with a slotted spoon placed aside from the chicken (not on top).
Make gravy from the drippings, turning the Instant Pot to sauté mode to make gravy.
Add the cornstarch slurry to the liquid in the pot (mix 2 Tbsp cornstarch with 1/4 cup cold water), and whisk it into the hot liquid in the pot while scraping bottom). Keep stirring, just until it boils and thickens.
Turn off the Instant Pot; serve gravy over potatoes and/or carrots, with chicken thighs along side. ~ Enjoy!


A quick 5-minute no-knead dough to prepare the night before,
then easy to roll out and add swirl filling upon waking the next morning
to enjoy throughout the day…

Yield: (1 loaf)

O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours
Next Morning Prep: Roll/Add Spiral Filling: 10 Mins.
2nd Rise 1 Hr.
Bake 35 to 40 Mins.
3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon active yeast (not rapid or instant)
1-1/2 teaspoons kosher salt
1-1/2 cups slightly warm water (tepid)

–2 teaspoons Mazola oil
(For top and bottom of dough ball so it doesn’t stick or form crust while rising in bowl)
Swirl filling
2 teaspoons ground cinnamon
1/2 cup raisins

Brushing top
2 tablespoons unsalted butter, melted

Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy.
Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 9-12 hours. (Save plastic wrap).

When risen, roll dough into a 8×12″ rectangle, sprinkle with ground cinnamon, then raisins. Use the rolling pin to roll these ingredients into dough by pressing across them.  Start at the short end of the dough rectangle and roll into a loaf, and pinch final rolled edge to seal.  Place loaf seam-side down into sprayed loaf pan.
Cover dough with same plastic wrap and let it rise for 1 hour.
About 15 minutes before the hour is up, preheat oven to 375F.

After the full hour, the dough will have risen and nearly doubled in size.

Use the tip of a sharp knife to score loaf top down the middle. Brush loaf with melted butter. Bake for 15 minutes, turn in oven, then bake for a final 20 – 25 minutes (until internal temp reaches 190F).

Remove bread from oven. Brush a final time with melted butter. Remove to a baking rack and wrap loaf in a clean kitchen towel to cool. Slice and serve! ~ Enjoy!