This Instant Potchicken recipe is SO worth the time it takes to make it. This is the perfect option for holiday entertaining.
4 chicken leg quarters (about 2 1/2 pounds), skinned
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 thyme sprigs
2 sage sprigs
1 cup (about 4.5 ounces) all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 pound cremini mushrooms, quartered
3/4 cup dry white wine
1 1/4 cups fat-free, lower-sodium chicken broth
1 pound baby carrots
10 ounces pearl onions, peeled
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
How to Make It
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.
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.
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).
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.
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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