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Lunch / Dinner

Instant Pot Braised Chicken & Veggies

Instant Pot dinners are made for weeknights. And you won’t be able to resist the chicken stew. Chock full of aromatic shallots, carrots, parsnips, celery, and fennel, along with tender chicken thighs, you’ll keep going back for more of this comforting dish. Tender moist chicken, perfectly cooked vegetables, and a dreamy sauce made for dippin’ rolls, this is a recipe you’ll want to keep around.

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Ingredients

COMBINE:

DEGLAZE:

SET:

Instructions

Combine zest, salt, black pepper, flour, and pepper flakes; rub onto thighs.

Preheat Instant Pot on “Sauté” setting at “Normal” temperature and 15 minutes time. Add 1 Tbsp. oil and sear thighs in two batches, on both sides, 5 minutes per batch; transfer to a plate.

Deglaze Pot with wine, scraping up any brown bits. Stir in broth and return thighs to Pot.

Lock Pot, select “Manual” or “Pressure Cook” setting, and 10 minutes time. Pressure cook thighs until time is up, then “Quick Release” and remove lid.

Set carrots, parsnips, celery, fennel, shallots, and garlic on top of thighs. Lock Pot, select “Manual” or “Pressure Cook” setting, and 5 minutes time. Pressure cook thighs and vegetables until time is up, then “Quick Release” and remove lid.

Transfer vegetables and thighs to a bowl using a slotted spoon. Stir butter into liquid until emulsified, then stir in thyme and lemon juice; season with salt and black pepper.

Serve thighs with vegetables and sauce.

Nutritional Facts

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