Instant Pot Mississippi Chicken

pressureluckcooking.com

Pete

subheading: THE CHICKEN:

¼ cup vegetable oil

2 tablespoons (¼ stick) salted butter

2 to 3 pound boneless, skinless chicken thighs (bone-in are fine too, just make sure they’re skinless)

2 yellow onions, sliced longways

6 cloves (2 tablespoons) garlic, minced or pressed

1 tablespoon Worcestershire sauce

16-ounce jar banana pepper rings (or whole peperoncini), ½ cup of juice reserved

2 cups beef or chicken broth

1 packet ranch dip mix

1 packet au jus or beef gravy mix

2 tablespoons light or brown dark sugar

subheading: THE GRAVY POTION:

4 tablespoons (½ stick) salted butter, softened (zap in the microwave for 10 seconds if you don’t feel like waiting for it to come to room temperature)

2 tablespoons all-purpose flour

¼ teaspoon Zatarain’s concentrated Crab & Shrimp Boil (optional for extra spice, and a little goes a long way)

Instructions

Add the oil ad butter to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. Once the butter’s melted, flash-sear the chicken in batches for 1 minute on each side. Remove to a plate when done to rest.

Add the onion to the pot and sauté for 3 to 5 minutes, scraping the bottom of the pot to get up any browned bits of chicken. Add the garlic and sauté for 1 minute longer, continuing to deglaze before adding the Worcestershire sauce and giving it another deglaze (Worcestershire helps deglazing immensely).

Directions at pressureluckcooking.com

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