Instant pot chicken thigh and vegetables recipes

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Recipe from

foodiesterminal.com

4 ratings · 25 minutes · Serves 3

Foodies Terminal

38k followers

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Ingredients

Meat

3 Chicken thighs (**bone in & skin on chicken thighs are a must.)

Produce

12 Baby potatoes

1/4 tsp Lemon, zest

1 1/2 tsp Marjoram

1 Onion

Canned Goods

1/2 cup Chicken stock

Baking & Spices

1 tsp Black pepper, Ground

1 tsp Black pepper

2 tsp Cajun seasoning

1 tsp Paprika

1 1/2 tsp Red pepper flake

1 Salt

Oils & Vinegars

2 tbsp Olive oil, light. light or extra

Dairy

1 tbsp Butter, Unsalted

Make it

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Autumn Chicken and Vegetables

Votes: 86
Rating: 4.22

Rate this recipe!

Ingredients

• 3-4 pounds chicken thighs bone in
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour gluten free, if celiac
• 2 tablespoons olive oil
• 1/2 cup apple cider or juice
• 1/4 cup chicken broth
• 1 teaspoon dried thyme
• 1 small butternut squash cut into 3/4-inch pieces, 3-4 cups
• 1 bulb fennel thinly sliced
• 1/2 cup walnuts optional
• 1/4 cup basil leaves fresh, very thinly sliced, optional

Ingredients 3-4 pounds chicken thighs bone in 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour gluten free, if celiac 2 tablespoons olive oil 1/2 cup apple cider or juice 1/4 cup chicken broth 1 teaspoon dried thyme 1 small butternut squash cut into 3/4-inch pieces, 3-4 cups 1 bulb fennel thinly sliced 1/2 cup walnuts optional 1/4 cup basil leaves fresh, very thinly sliced, optional

Votes: 86 Rating: 4.22 Rate this recipe!

Instructions

1. 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.

2. Stir in cider, broth and thyme; cook 1 minute, scraping up browned bits from bottom of pot. Return chicken to pot, pressing into liquid.

3. 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.

4. 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.

5. When cooking is complete, press Cancel and use quick release. Remove chicken and vegetables to platter; cover loosely to keep warm.

6. Press Sauté; cook sauce about 5 minutes or until slightly thickened and reduced by one third.

7. Serve sauce with chicken and vegetables; sprinkle with walnuts and basil, if desired.

Instant Pot Recipe Collection Cookbook

• Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
• A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don't forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
• Includes pressure cooking time charts for common ingredients (meat, poultry, seafood, beans, grains, and vegetables).
• More than 150 recipes and 145 beautiful full-page photos.

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