Saucy Pressure Cooker Chicken Thighs
This chicken dish, which includes potatoes, is perfect for the Instant Pot!
Ingredients
For 6 Serving(s)
Recipe
- 3 tablespoon(s) butter, divided
- 2 cup(s) sliced fresh mushrooms
- 6-8 bone-in chicken thighs, skin removed
- ½ teaspoon(s) salt, pepper, Italian seasoning and paprika
- 6-8 medium-size new potatoes, washed, and cut into 2 inch pieces
- ½ cup(s) flour
- 1½ cup(s) chicken broth
- ½ cup(s) white wine
- ½ of a cooking onion, sliced
Saucy Pressure Cooker Chicken Thighs Directions
Select the saute setting - medium heat of your electric pressure cooker. Melt 1½ tablespoon(s) butter. Add mushrooms and cook them until tender. Remove and set them aside. Cancel the saute setting.
Mix together salt, pepper, italian seasoning and paprika. Sprinkle 2/3rds of the mixture on the chicken thighs, and sprinkle 1/3 of the mixture on the prepared potatoes. Roll chicken in flour.
Reset the pressure cooker to saute as before. Melt the remaining butter and brown the chicken thighs 3 or 4 at a time. Set them on a plate.
Add broth and wine to the pressure cooker and adjust saute heat setting to high. Cook 2-3 minutes, scraping the pan bottom to loosen bits that are stuck.
Place chicken, mushrooms, onion and potatoes in cooker.
Lock lid, close vent and select the pressure cooking setting - high pressure. Adjust the cooking time to 10 minutes. When cooking is completed, quick-release the pressure per the manufacturers instructions.
Remove food from cooker. If sauce is too thin, whisk in a bit of flour and allow it to thicken.
Serve with a green salad.
Recipe notes
If gravy sauce appears to be watery when cooking is completed:
- set the cooker on saute - high setting and allow the mixture to cook for an addition 3-4 minutes.