Air Fryer Crispy Chicken Thighs served over Instant Pot Pressure Cooker Root Vegetable Mash. Delicious lunch or dinner for 2.
Calories: 761 kcal
Prepare your root vegetables and place it into the Instant Pot for making into root mash.
Season your chicken thighs with salt and pepper. Rub a teaspoon of olive oil between the chicken thighs skin of 4 chicken thighs.
Place the chicken thighs in the Air Fryer grill pan and cook for 14 minutes at 190c/375f.
When the Instant Pot beeps, drain the vegetables, place them into a big mixing bowl and using your masher, mash them until you have smooth mash.
Serve the Air Fryer chicken thighs over the instant pot root vegetable mash.
Even though it says 29 minutes cooking time, it is still 14 minutes for the air fryer and 15 minutes for the instant pot. As they are cooking together it is really more like 20 minutes to wait for your food. This is of course taking into account the time that the Instant Pot needs to get to pressure.
I suggest that because the Instant Pot needs to get to pressure and that when the Instant Pot is done, you still need to mash your root vegetables, that you start the Air Fryer when the Instant Pot reads “10 minutes”. That way none of your food will be cold and it will be ready at equal times.
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Air Fryer Chicken Thighs & Instant Pot Root Mash
Amount Per Serving
Calories from Fat 439
% Daily Value*
Total Fat 48.8g
Saturated Fat 13.3g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2000 calorie diet.