IP Balsamic Chicken

By lifemadesweeter.com,
https://lifemadesweeter.com/balsamic-chicken/
2019-01-13T18:47:08

Ingredients:

• 6-8 Bone in skin on chicken thighs
• Salt and pepper
• 1/2 tsp garlic powder
• 2 TBS olive oil
• 2 tsp Italian Seasoning
• 3 TBS butter/ghee/oil
• 3 garlic cloves
• juice of one lemon
• 3 TBS balsamic
• 1/2 C broth
• 1 TBS corn starch
• 1/2 lb baby potatoes
• 1/2 lb carrots
• 1/2 bunch of asparagus

Instructions:

2. Season the chicken with salt, pepper, garlic powder and Italian seasoning.
3. Press the Sauté function and add the olive oil to the pot.
4. Place chicken in the Instant Pot and cook on each side for 4-5 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, carefully remove the chicken and place on a plate.
5. Melt ghee (or butter) in Instant Pot and stir in the garlic. Add lemon juice and balsamic vinegar to deglaze the pan and cook for 1 minute. Add Italian seasoning and chicken broth.
6. Use tongs to add the chicken back into the pot. Add the carrots and potatoes. Sprinkle with salt and pepper. Cover and lock the lid, then turn the valve to SEALING.
7. Select the Manual and adjust the timer to 4 minutes.
8. When done, let the pressure release naturally for 10 minutes and then push the valve to VENTING.
9. Remove chicken, potatoes and carrots from Instant Pot and set aside on a large serving plate.
10. To thicken the sauce (OPTIONAL), press CANCEL then SAUTE. Add the asparagus and cook for 2-3 minutes, or until tender. Transfer to the same serving plate as the chicken. 1
11. To thicken sauce, stir in xanthan gum (or arrowroot starch slurry for Paleo) and allow to simmer and bubble, about 2-3 minutes. 1
12. Spoon sauce over chicken and vegetables and garnish with chopped parsley. *Cook half the asparagus, it is mushy the next day