Balsamic Chicken with Potatoes and Carrots

Liberally season chicken thighs on both sides with approximately 1 tsp garlic powder, 1 tsp paprika, 1 tbsp Italian seasoning, salt, and pepper.

Halve the baby potatoes and chop the carrots into bite-sized pieces. Place them in a large mixing bowl.

Toss the potatoes and carrots with 2 tbsp olive oil and the remaining seasonings (1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, salt, and pepper).

Add the remaining 2 tbsp of olive oil to the pressure cooker pot and set to 'Sauté' or 'Brown' mode.

Once hot, sear the chicken thighs, skin-side down first, until the skin is golden brown and crispy. Remove the chicken from the pot and set aside.

In the same pot with the chicken drippings, add the butter, balsamic vinegar, and minced garlic. Sauté for about 1 minute until fragrant.

Add the seasoned potatoes and carrots to the pot, then place the seared chicken thighs on top of the vegetables.

Secure the lid, set the valve to sealing, and pressure cook on high for 6 minutes.

Once the cooking time is complete, perform a quick release of the pressure. Serve the chicken and vegetables, spooning the sauce from the pot over the top. Garnish with fresh parsley if desired.