French Cider and Mustard–Braised Chicken


  • 2 slices bacon
  • 8 chicken thighs
  • Salt and pepper
  • 4 cups cremini mushrooms
  • 2 large shallots
  • 1 1/2 cups hard apple cider
  • 2 tbsp mustard
  • Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the bacon and cook, stirring occasionally, until the bacon is browned, 3 to 4 minutes. Transfer to a bowl with a slotted spoon; leave the drippings in the pot. Season the chicken all over with salt and pepper. Add half of the chicken to the pot and cook until browned on one side, 3 minutes. Transfer to a plate. (This step adds flavor to the sauce. Do not brown the other half of the chicken.)
  • Add the mushrooms and shallots to the pot and sauté until theshallots are tender, 3 minutes. Add the cider and mustard and bring to a simmer, scraping up any browned bits on the bottom of the pot. Press CANCEL.
  • Add all of the chicken, any accumulated juices, and bacon to the pot. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 20 minutes. Make sure the steam valve is in the “Sealing” position. (Or you can SLOW COOK it—see below.)
  • When the cooking time is up, quick-release the pressure. Removethe lid and transfer the chicken and vegetables to a serving dish with a slotted spoon. Cover with foil and set aside.
  • Select SAUTÉ, adjust to MORE/HIGH heat, and bring to asimmer. Using a ladle, skim any liquid fat that pools on top of the sauce and discard. Cook until the sauce is reduced by half, 5 minutes. Press CANCEL. Pour the sauce over the chicken and serve.
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