This recipe is a brief for Instant Pot only.
- Oil and season thighs, wings or drumsticks – 3 minutes
- Press Sauteé button and wait for HOT to appear – 4 min
- Put chicken in IP – skin side down – no lid – let brown 7 min
- .Remove chicken to plate and set aside
- Deglaze IP with 3/4 C white wine – 5 min
- Make sure you have silicone ring on lid or pressure will not work.
- Put chicken back in IP – skin side up – put lid on and lock it
- Press Pressure Cook button – press [-] and set time to 12 minutes
- Pressure cooking will start automatically
- After time has completed, press Cancel
- Carefully move Pressure Release toggle to allow steam to escape
NOTE: I do this in short bursts until steam flow has diminished - Once “button” has dropped, remove chicken to plate
IF YOU WANT SAUCE, CONTINUE - Press Sauteé button again and wait for HOT to appear
- Allow liquid to boil and reduce until it begins to thicken
NOTE: Allow 60 seconds AFTER pressing Cancel for temperature to drop, otherwise you may scorch the bottom of your IP - Plate chicken and sauce over top
- Garnish with chopped rosemary and/or parsley
