Instant Pot Cooking: Braised Chicken and Veggies

This is a great meal to cook in your Instant Pot. The chicken is so incredibly tender and juicy. The vegetables cook in just five minutes. A little butter and lemon juice at the end of the cooking time makes a delicate sauce to serve alongside.

2 T. minced lemon zest

2 t. kosher salt

1 t. black pepper

1 t. all-purpose flour

1/2 t. red pepper flakes

8 bone-in, skin-on chicken thighs, trimmed

2 T. olive oil

1/2 cup dry white wine

1 cup low sodium chicken broth

2 carrots, cut into sticks (1 1/2 cups)

2 parsnips, cut into 1-inch pieces (1 1/2 cups)

1 fennel bulb, cored and sliced (1 1/2 cups)

4 shallots, halved

3 cloves garlic, thinly sliced

1 T. unsalted butter

2 T. fresh chopped thyme

1 T. fresh lemon juice

Combine zest, salt, black pepper, flour, and pepper flakes, rub onto thighs.  

Preheat Instant Pot on "Saute" setting at "Normal" temperature and 15 minutes times.  Add 1 T. oil and sear thighs in two batches, on both sides, 5 minutes per batch, transfer to a plate.

Deglaze the pot with wine, scraping up any brown bits.  Stir in broth and return thighs to Pot.

Lock Pot, select Manual or Pressure Cook setting, and 10 minutes time.  Pressure cook thighs until the time is up, then Quick Release and remove the lid.

Set carrots, parsnips, celery, fennel, shallots and garlic on top of thighs.  Lock Pot, select Manual or Pressure Cook setting, and 5 minutes time.  Pressure cook thighs and vegetables until the time is up, then Quick Release and remove the lid.

Transfer vegetables and thighs to a bowl using a slotted spoon.  Stir butter into the liquid until emulsified, then stir in thyme and lemon juice; season with salt and black pepper,.

Serve thighs with vegetables and sauce.

From Cuisine at Home Issue 137 October 2019