Sauté (or simply add to the pot if you’re short on time) about 4 cups’ worth of veggies cut to roughly equal-size chunks with a drizzle of oil and salt and pepper. Potatoes, carrots, celery, mushrooms, onions, and garlic are all good options. Layer about 4 pounds of chicken leg quarters on top (thighs and breasts also work well, with or without bones), along with more salt and pepper and an optional bay leaf or other herbs if you’d like. Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.
Variation 1, chicken and rice: Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).
Variation 2, Instant Pot coq au vin: Make the main recipe but add about 4 slices of bacon, chopped, to your sauté mix. Add a few glugs of red wine (up to half the bottle). Follow the same pressure instructions. —Jacqui Cheng
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