Autumn Chicken and Vegetables
15-30 min, 6 servings, all-purpose flour, apple cider, basil leaves, black pepper, butternut squash, chicken broth, chicken thighs, contributed, cook 9 min, dairy free, dried thyme, easy, fennel, Instant Pot Recipe Collection Cookbook, low carb, main course, modern, olive oil, prep 15 min, pressure cook, salt, walnuts
Ingreadient
- 3-4 pounds chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup apple cider
- 1/4 cup chicken broth
- 1 teaspoon dried thyme
- 1 small butternut squash
- 1 bulb fennel
- 1/2 cup walnuts
- 1/4 cup basil leaves
Direction
- 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.
