Autumn Chicken and Vegetables

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Ingredients
  • 3-4 pounds chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup apple cider
  • 1/4 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 small butternut squash
  • 1 bulb fennel
  • 1/2 cup walnuts
  • 1/4 cup basil leaves
Instructions
  • Season chicken with salt and pepper; coat lightly with flour. Press Sauté; heat oil in Instant Pot, Add chicken in batches; cook about 8 minutes or until browned on both sides. Remove to plate.
  • Stir in cider, broth and thyme; cook 1 minute, scraping up browned bits from bottom of pot. Return chicken to pot, pressing into liquid.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 6 minutes. When cooking is complete, press Cancel and use quick release.
  • Add squash and fennel to pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure for 3 minutes.
  • When cooking is complete, press Cancel and use quick release. Remove chicken and vegetables to platter; cover loosely to keep warm.
  • Press Sauté; cook sauce about 5 minutes or until slightly thickened and reduced by one third.
  • Serve sauce with chicken and vegetables; sprinkle with walnuts and basil, if desired.
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