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By :No Pressure Cookbook by Laurel Randolph |
Course | Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Poultry |
Duration | 1-2 hours |
Diet | Low Carb, Low Fat, Low Sodium |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 75 minutes |
Cook Time | 31 minutes |
Servings |
4 servings
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Ingredients
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Votes: 8
Rating: 5
Rate this recipe!
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Serve with Ghee Mashed Potatoes (https://recipes.instantpot.com/recipe/ghee-mashed-potatoes/) or a grain to soak up all of the rich sauce.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
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So pleased with the way this turned out! Flavorful! Will make again. Wondering what would be a good side dish to serve with this?
This was very flavorful and the chicken was cooked perfectly. I think i would prefer skinless thighs (bone in for flavor). I browned the chicken and crisped the skin but it didnt stay crispy through the pressure cooking process. Im going to try boneless skinless thighs next time. I served it with couscous and it was great!
Even my three year old sons loved this dish. I used skinless/boneless chicken thighs. Served with mashed potatoes.
Great flavor but I would rather not have the skin. I would make it again.
Great dish. Daughter really loved it
This is my favorite instant pot recipe. Ive made it with skin on and skinless chicken. The skin doesnt stay crispy so you dont really need it.
This recipe is excellent. I added dry apricots with the chicken. So good!
Loved it! ( I added 3/4 cup water because of all the Stuff I’ve read… and 1/4 c red wine. Next time ONLY add 1/4 cup wine. A bitcwatery because I didn!t trust the recipe.!
Thanks for this cool recipe. I really love chicken and I prefer to cook chicken for my every dinner. My favorite recipe with chicken is chicken spaghetti. I found recipe of chicken spaghetti here club.cooking/recipe/chicken-spaghetti-recipe/
I was concerned that the amounts and types of spices used would be overwhelming, but they really weren’t – this dish was very flavorful and tasty!
I had to substitute tomato sauce for tomato paste, so I doubled the amount and let it cook down a bit more after the chicken was cooked, adding some cornstarch slurry to help with thickening. This resulted in a very rich sauce which was spooned over the chicken just prior to serving.
I also used boneless/skinless thighs. Will make this again!
This recipe was FANTASTIC and most definitly my favorite instantpot recipe to date. I served the chicken and sauce over riced cauliflower flavored with cilantro and lime. Everyone loved it! We like spicy food so I did add some heat to the sauce with serrano chilis and cayenne. I used Castelvetrano and kalamata olives and added a little olive juice to the sauce. Thank you for the great recipe!
Added about 10-12 pitted dates to pot before pressure cooking which was delicious! I used lemon zest as well as juice for a little more lemon hint. Served with coucous with parsley.
Damn it was good