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Instant Pot: Citrus Herb Basque Chicken<\/p>\nInstant Pot: Citrus Herb Basque Chicken<\/p>\n
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3 tbsp grass-fed butter, ghee or avocado oil divided<\/p>\n
4 bone-in chicken thighs<\/p>\n
1\u00bc tsp sea salt divided<\/p>\n
1 medium yellow onion thickly sliced<\/p>\n
4 fresh garlic cloves minced<\/p>\n
5 fresh thyme sprigs leaves removed and stems discarded<\/p>\n
\u00bd lb 230 g chorizo casing removed<\/p>\n
1\/3 cup sun-dried tomatoes<\/p>\n
\u00bd cup pitted green olives<\/p>\n
1\/3 cup freshly squeezed orange juice<\/p>\n
\u00be cup chicken bone broth<\/p>\n
1 handful fresh cilantro for garnish<\/p>\n
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Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press \u201cSaut\u00e9.\u201d Once the fat has melted, add the chicken thighs, sprinkle with \u00bd teaspoon of sea salt and brown for about 2\u00bd 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 \u00be teaspoon of sea salt, saut\u00e9ing for 5 minutes, stirring occasionally. Add the chorizo and saut\u00e9 for 5 minutes, stirring occasionally. Press the \u201cKeep Warm\/Cancel\u201d button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it\u2019s 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 \u201cPoultry\u201d setting, then increase the time using the \u201c+\u201d button until you reach 20 minutes. When the Instant Pot is done and beeps, press \u201cKeep Warm\/Cancel.\u201d Using an oven mitt, \u201cquick release\u201d\/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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot: Citrus Herb Basque Chicken 3 tbsp grass-fed butter, ghee or avocado oil divided 4 bone-in chicken thighs 1\u00bc tsp sea salt divided 1 medium yellow onion thickly sliced 4 fresh garlic cloves minced 5 fresh thyme sprigs leaves removed and stems discarded \u00bd lb 230 g chorizo casing removed 1\/3 cup sun-dried tomatoes \u00bd cup pitted green olives 1\/3 cup freshly squeezed orange juice \u00be cup chicken bone broth 1 handful fresh cilantro for garnish Add…<\/p>\n