Savour juicy and delicate chicken thighs paired with carrots and onions in a sweet and tangy balsamic sauce that resembles a glaze. This is a sophisticated enough supper to serve to guests, yet it’s still quick enough for a weekday.
Ingredients
- Two pounds of skinless, boneless chicken thighs
- one medium carrot, chopped.
- 1/4 of a medium onion, chopped.
- three finely chopped garlic cloves
- 1/4 cup red wine (Note 2)
- One-fourth cup of balsamic vinegar
- a half-tsp. olive oil
- half of the butter
- Black pepper and salt.
Instructions
- Prepare the chicken: Use paper towels to pat the chicken thighs dry. Season the thighs on both sides liberally with salt and pepper.
- Brown Chicken: Set pressure cooker to medium heat in sauté mode (Note 3). Cover the bottom of the saucepan with olive oil, then pour melted butter over the oil. Work in groups of two or three once the indicator reads HOT. Place chicken thighs on the side, single layer in the pot. Avoid packing them in. Transfer to a platter after cooking for a few minutes on each side. Continue with the other thighs.
- Sauté the Vegetables: Put the garlic, onions, and carrots in the saucepan. Cook, stirring often, for a few minutes. Switch off the sauté function. Stir in balsamic vinegar and red wine to release any tasty brown pieces clinging to the bottom of the saucepan.
- Pressure Cook: Gently place all of the chicken thighs back into the saucepan on top of the onions and carrots in a single layer. Put the lid on securely and seal it. Cook on high pressure for 10 minutes, then quickly release the pressure.
- Thicken Sauce and Present: Uncover, then select the sauté option. Boil for about five minutes, or until the liquid thickens into a little sticky sauce. After turning off the sauté mode, place the chicken into plates and cover with sauce.
NOTES & TIPS
(1) chicken. Roughly eight chicken thighs weigh two pounds. I haven’t tried using different cuts of chicken; I just use skinless, boneless thighs. My favourite part of the chicken to cook under pressure is the thigh since it’s less prone to go harsh or dry than the breast. I use fresh chicken, but if you have frozen chicken, thaw it overnight in the fridge before using it in this recipe.
(2) A red wine. This dish can be made with any dry red wine; in this context, “dry” refers to non-sweet. I usually use Cabernet Sauvignon or Pinot Noir, although Servingst and Zinfandel are also good dry reds.
(3) The Pressure Cooker. My Instant Pot is a 6-quart model. As long as all of the ingredients fit inside the maximum capacity line, you can use an electric pressure cooker of a different size.
(4) Consumption/Remainders. Serve these chicken thighs over roasted vegetables (vegetable medley, mashed cauliflower, or roasted Brussels sprouts). You may reheat leftovers in the microwave or store them in an airtight container in the refrigerator for up to two days. The beef may be a little less soft, but the meal will still taste fantastic when reheated.
(5) Sauce Thickening. When turning the liquid into a sauce, there’s no need to stir or handle the chicken. In my testing, I cooked for precisely five minutes to achieve the final consistency I preferred, but your experience may vary. During the boiling process, observe the consistency of the sauce to determine when it is done. If it’s not done yet and the sauce is still thin and runny, When the mixture begins to resemble a sticky glaze, it’s finished. It’s been done too much if it’s beginning to burn to the bottom of the pot.
(6) Yield of Recipe. The recipe can be doubled or tripled. Adjust the component amounts accordingly, but don’t change the pressure cooking duration.
NUTRITION
Total fat 24g, saturated fat 1g, cholesterol 243 mg, sodium 450 mg, net carb 7g, total carb 8g, dietary fiber 1g, and sugars 5g. There are 430 calories, 49% of which come from fat.50g of protein
Iron 23%, Calcium 2%, Vitamin C 5%, and Vitamin A 68%
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