Description
A gold medal dinner! Chicken thighs with a creamy savory gravy, potatoes, carrots and mushrooms made in your Instant Pot.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib of celery, diced or sliced
- 8 ounces mushrooms, quartered
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 5 garlic cloves, minced
- 1/2 cup water
- 1 Tbsp white wine vinegar
- 1 Tbsp Better than Bouillon chicken base
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 4-6 medium red potatoes, cut into quarters
- 4 carrots, peeled and cut into 1 inch chunks
- 2 Tbsp cornstarch
- 1/2 cup heavy cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, celery, mushrooms, salt, pepper, thyme and rosemary and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the water, vinegar and bouillon and scrape bottom of pot so that nothing is sticking.
- Add in the chicken and then the red potatoes, carrots. Sprinkle the potatoes with a pinch of salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Use a slotted spoon to move the chicken and vegetables to a platter.
- Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch with 2 Tbsp of cold water until smooth. Stir the slurry into the Instant Pot to thicken the sauce. Stir some of the hot sauce in with the cream to temper it and then stir the cream into the pot. Turn off Instant Pot.
- Serve the sauce over the top of the chicken and vegetables.
- Category: Chicken
- Method: Instant Pot