Super Fast Instant Pot Pressure Cooker Cookbook by Ella Sanders & Ella Sanders

Author:Ella Sanders & Ella Sanders
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2017-11-20T05:00:00+00:00

ACTIVE TIME: 15 minutes PRESSURE TIME: 10 minutes

RELEASE METHOD: Manual TOTAL TIME: 35 minutes

8 bone-in chicken thighs (about 3 pounds)

Kosher salt and black pepper

1 tablespoon olive oil

40 cloves (approximately) garlic, peeled

1 rib celery, thinly sliced

3 sprigs fresh thyme, or 1 teaspoon dried thyme

1 pinch nutmeg (optional)

1 cup chicken broth

1 tablespoon cornstarch mixed with 1 tablespoon water

1. Season the chicken with salt and pepper, and set it aside.

2. Heat the oil in the inner pot on Sauté. Add the garlic and cook, stirring frequently until lightly golden brown. Press Cancel to stop the cooking. Do not overcook the garlic or it will taste bitter.

3. Add the chicken, celery, thyme, nutmeg (if using), broth, ½ teaspoon of salt, and ¼ teaspoon of pepper.

4. Lock the lid. Cook on high pressure for 10 minutes, then manually release the pressure.

5. Stir in the cornstarch mixture and cook until thickened, about 1 minute. If desired, remove the skin from the chicken.

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