Autumn Chicken and Vegetables
By :Publications International
Print Recipe
Votes: 13
Rating: 3.92
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 9 minutes
Servings
6 servings
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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 15 minutes
Cook Time 9 minutes
Servings
6 servings
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: 13
Rating: 3.92
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.
8 replies
  1. Aodhanmom
    Aodhanmom says:

    Overall great recipe. I did double the chicken stock and apple cider because I thought the recipe wasnt enough for sauce for the meal. I’m glad I did!

  2. Dianam
    Dianam says:

    Great chicken and very flavorful! Served it with rice and the sayce was very good. Warning: double apple juice and broth otherwise you’ll get the “BURN” warning and not a lot of sauce afterwards. Will definitely make it again. Also mix flour with salt and pepper to save a step.

  3. MJWilson
    MJWilson says:

    Enjoyed this recipe, only thing I will do different next time is brown the chicken on the stove top. The instant pot doesn’t get hot enough to make the skin crispy. I would recommend this recipe. Very easy if you but precut butternut squash. Really tasty!

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