Hands-On Time
41 Mins
Under Pressure Time
11 Mins
Yield
Serves 4

This Instant Pot chicken recipe is SO worth the time it takes to make it. This is the perfect option for holiday entertaining.

How to Make It

Step 1

Sprinkle chicken with salt and pepper. Tie twine around thyme and sage sprigs. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Dredge chicken in flour, shaking off excess. Place oil in the inner pot of a 6-quart Instant Pot®; add butter to oil. Press [Sauté], and use [Adjust] to select "Medium" mode. When butter melts, swirl oil mixture to coat bottom of pot. Place 2 chicken leg quarters, flesh sides down, in cooker; cook 5 minutes or until browned. Remove from pot; set aside, and keep warm. Swirl drippings in pot. Add remaining 2 chicken leg quarters. Cook 5 minutes or until browned; remove from pot, and keep warm.

Step 2

Add mushrooms to cooker. Cook, stirring occasionally, 7 minutes or until liquid almost evaporates. Remove mushrooms from cooker using a slotted spoon; set aside, and keep warm.

Step 3

Add wine to cooker; stir, scraping pan with a wooden spoon to loosen browned bits. Bring to a boil; cook 30 seconds. Add chicken, herb sprigs, and broth to cooker. Turn cooker off. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 8 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

Step 4

Add mushrooms, carrots, and onions to cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 3 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove chicken and vegetables from cooker with a slotted spoon. Arrange chicken and vegetables on a platter; keep warm. 

Step 5

Press [Sauté]; use [Adjust] to select "More" mode. Bring to a simmer and cook until cooking liquid is reduced to 1 cup (about 12 minutes), stirring occasionally. Remove herb sprigs; discard. Add chopped thyme and chopped sage to cooking liquid. Serve chicken and vegetables with cooking liquid. 

 

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