INSTANT POT CHICKEN THIGHS IN SUN-DRIED TOMATO SAUCE
Article adapted from: rasamalaysia.com
INGREDIENTS
- 2 g�rlic cloves minced
- 1 te�spoon It�li�n se�soning
- 1 cup chicken broth
- 1/3 cup sundried tom�toes chopped
- S�lt & pepper to t�ste
- 1 t�blespoon oil
- 1 1/2 pounds bone-in chicken thighs se�soned with s�lt �nd pepper on eitehr side
- 1 sm�ll yellow onion finely diced
- 1/2 cup milk OR he�vy cre�m OR h�lf �nd h�lf
- 1 t�blespoon cornst�rch
- 1/3 cup gr�ted p�rmes�n cheese
EQUIPMENT
- Inst�nt Pot
INSTRUCTIONS
- Brown chicken: Set your inst�nt pot to �s�ut�. He�t the oil, then brown the chicken thighs on either side. Remove to � pl�te.
- St�rt s�uce: �dd the onion to the inst�nt pot �nd s�ut� until st�rting to soften, �bout 2 minutes. �dd g�rlic �nd It�li�n se�soning �nd cook for � few seconds. Switch off the inst�nt pot. Stir in chicken broth �nd sundried tom�toes. Se�son with s�lt �nd pepper to t�ste.
- Pressure cook: �dd chicken thighs b�ck to the inst�nt pot. Close the lid �nd set the v�lve to �se�ling�. Choose �pressure cook� on the �high� setting for 12 minutes. N�tur�lly rele�se the pressure for 10 minutes before rele�sing �ny rem�ining pressure m�nu�lly.
- Finish s�uce: Open the lid. Remove the chicken �nd cover with foil on � pl�te. Combine milk �nd cornst�rch in � me�suring jug. Set the inst�nt pot to �s�ut� �nd stir in the milk slurry. Simmer until s�uce h�s thickened. Stir in rem�ining ingredients �nd serve s�uce over chicken.
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