Sometimes the best meals are the ones that come together with minimal fuss but maximum comfort. This one pot poulet Cookeo recipe fits that bill perfectly. It’s the kind of dish that fills your kitchen with inviting aromas and leaves you with a warm, satisfied feeling — even on the busiest of evenings.
Last week, I was juggling work calls and trying to keep an eye on a distracted toddler who was more interested in the dog’s tail than dinner prep. Somehow, I managed to brown the chicken thighs just right before setting them aside, all while the scent of garlic and thyme started to sneak out of the pressure cooker. The soft sizzle of sautéing onions was the soundtrack to my chaos, grounding me in the moment. I don’t remember exactly when the carrots and potatoes went in, but soon enough, that lid clicked shut, promising a simple, hands-off finish. When I finally lifted it, the cozy, herb-infused steam hit me like a gentle hug — a reminder that good food doesn’t have to be complicated, even if the afternoon was.
- Only one pot means fewer dishes, which is always a win after a long day.
- The Cookeo pressure cooker locks in flavors and tenderness without babysitting the stove.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
- Vegetables cook perfectly alongside the chicken, soaking up all those savory juices.
- While the recipe is straightforward, the balance of herbs offers a lovely depth that feels special.
If you’re worried about timing or equipment, don’t be. The Cookeo makes it easy to keep things moving, and browning the chicken adds just enough texture to keep every bite interesting.
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One Pot Poulet Cookeo
- Total Time: 30 minutes
- Yield: 4 1x
Description
A simple and delicious one pot chicken recipe made in the Cookeo pressure cooker, featuring tender chicken thighs cooked with vegetables and aromatic herbs for a flavorful meal.
Ingredients
4 chicken thighs, skin on and bone in
2 tablespoons olive oil
1 large onion, peeled and sliced
3 garlic cloves, minced
3 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
1 red bell pepper, seeded and sliced
200 ml chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Black pepper, to taste
Instructions
Turn on the Cookeo and select the ‘Brown’ mode.
Add the olive oil to the pot and heat it.
Add the chicken thighs and brown them on both sides for about 5 minutes total. Remove the chicken and set aside.
Add the sliced onion and minced garlic to the pot and sauté for 2 minutes until softened.
Add the carrots, potatoes, and red bell pepper to the pot and stir for 1 minute.
Return the browned chicken thighs to the pot on top of the vegetables.
Pour the chicken broth over the ingredients.
Sprinkle the dried thyme, dried rosemary, salt, and black pepper evenly over the chicken and vegetables.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 15 minutes.
When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure and open the lid.
Check seasoning and adjust salt and pepper if needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
About the kitchen setup — you really only need your Cookeo, a wooden spoon, and maybe a spatula to get this going. I usually serve this dish with a simple side salad or crusty bread to soak up the juices. Sometimes, I switch up the veggies depending on what’s in the fridge: green beans instead of peppers, or sweet potatoes in place of regular ones. I haven’t tested all combos, but it’s forgiving enough to handle a little improvisation. If you want to add a splash of white wine or a squeeze of lemon at the end, that can brighten things up, but it’s just as cozy without.
FAQ
Can I use boneless chicken thighs? Sure, but bone-in gives more flavor and keeps the meat juicy. If you swap, just watch the cooking time.
What if I don’t have a Cookeo? You could try a similar method in a standard pressure cooker or a heavy pot with a tight lid, but cooking times might vary.
Can this be frozen? Leftovers freeze okay, but texture of the veggies may change slightly. I usually keep leftovers in the fridge and eat within a few days.
Ready to cozy up your dinner routine? Give this one pot poulet Cookeo a try and see how simple comfort can be.