Recipes
Autumn Chicken and Vegetables
6 servings
15-30 min
Easy
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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About the chef
Publications International
Publications International, Ltd. (PIL) is a leading publisher known for its diverse range of books, including cookbooks, children’s stories, reference materials, and interactive content. Established in 1967, the company has built a reputation for producing high-quality, engaging titles across various categories. PIL is especially recognized for its innovative cookbooks, often featuring trusted brands like Pillsbury and Disney. With a focus on creating entertaining and educational products, Publications International continues to be a prominent player in the world of publishing and multimedia content creation.
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