Autumn Chicken and Vegetables
Servings Prep Time
6servings 15minutes
Cook Time
9minutes
Servings Prep Time
6servings 15minutes
Cook Time
9minutes
Ingredients
  • 3-4pounds chicken thighsbone in
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  • 1/2cup all-purpose flourgluten free, if celiac
  • 2tablespoons olive oil
  • 1/2cup apple cideror juice
  • 1/4cup chicken broth
  • 1teaspoon dried thyme
  • 1small butternut squashcut into 3/4-inch pieces, 3-4 cups
  • 1bulb fennelthinly sliced
  • 1/2cup walnutsoptional
  • 1/4cup basil leavesfresh, very thinly sliced, optional
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.