Instant Pot: Citrus Herb Basque Chicken

 

3 tbsp grass-fed butter, ghee or avocado oil divided

4 bone-in chicken thighs

1¼ tsp sea salt divided

1 medium yellow onion thickly sliced

4 fresh garlic cloves minced

5 fresh thyme sprigs leaves removed and stems discarded

½ lb 230 g chorizo casing removed

1/3 cup sun-dried tomatoes

½ cup pitted green olives

1/3 cup freshly squeezed orange juice

¾ cup chicken bone broth

1 handful fresh cilantro for garnish

 

Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the chorizo and sauté for 5 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Serve immediately, topped with fresh cilantro.