Instructions: Place 4-6 pieces of chicken in a sealable plastic bag. Cut up 4-6 red potatoes into 1-1/2 inch pieces and cut one large onion into 2-inch pieces, and combine those in another sealable plastic bag. For your marinade, combine cup lemon juice, 2 teaspoons grated lemon peel, 6 tablespoons olive oil, 6 cloves garlic and 1-1/2 to two tablespoons fresh chopped rosemary (or 2-1/4 teaspoon dried rosemary) and some salt and pepper in a small bowl. Stir that up well. Pour about 6 tablespoons of marinade into the bag with the chicken. Pour the rest into the bag with the potatoes and onions. Refrigerate two hours or overnight. Remove the chicken from the marinade and discard the liquid. Press Saut and heat 1 tablespoon vegetable oil in your Instant Pot. Add chicken in batches, cook about 8 minutes until browned on all sides. Remove to a plate. Remove potatoes and onion from marinade; reserve that marinade. Add vegetables to the pot and cook for three minutes, scraping bottom of pan often. Arrange cooked chicken on top of vegetables. Pour reserved marinade and cup chicken broth (and some white wine if you like) over the chicken. Secure the lid, move pressure release value to Sealing position. Select Manual (or "Pressure Cook, High") and cook at high pressure for 9 minutes. When cooking is complete, hit Cancel and use a quick release. Remove chicken and vegetables to a platter, testing to make sure chicken is thoroughly cooked (not pink at the bone). (If the chicken needs more cooking, return pieces to the pot to saute with the sauce for about five more minutes.) Continue sauting the sauce to thicken it up a bit, and pour the sauce over chicken and vegetables. Top with a couple sprigs of fresh rosemary.Looking to purchase an Instant Pot? Prices are excellent right now: https://amzn.to/2rOqbkI. (Full disclosure, if you purchase one at that link, I will get a small commission, but at no additional cost to you.) ENJOY!
