Instant Pot: Chicken in White Wine Sauce

With the cooler temperatures lately, I've been able to make more stick to your ribs, comforting dishes in the Instant Pot. This Chicken in White Wine Sauce is comfort food with a touch of elegance from a simple white wine and leek sauce. Chicken thighs are browned and simmered in a sauce of saute├ęd leeks, chicken broth and white wine before serving up on creamy mashed potatoes and steamed baby carrots. It's dishes like this that makes me love the cooler weather even more.

The original recipe called for boneless, skinless chicken breast cutlets so feel free to use whichever cut you prefer. Regardless of which cut you prefer, it's the sauce that makes the dish. I doubled the sauce in my adaptation below because it was not only good with the chicken but it made for a delicious gravy to accompany mashed potatoes.

Chicken in White Wine Sauce
recipe adapted from America's Test Kitchen

1 1/2 pound bone in chicken thighs
vegetable oil
salt & pepper to taste

2 teaspoons vegetable oil
1/2 cup chopped fresh leeks
1 1/2 cups low sodium chicken broth
1 cup dry white wine
1 teaspoons minced fresh thyme leaves
3 tablespoons unsalted butter
salt & pepper to taste

In your Instant Pot:

Plug in the IP with insert set in place.

Season chicken with salt and pepper. 

Press SAUTE and add 2 teaspoons oil to IP. When hot, add leeks and place half of the chicken thighs skin side down in IP and cook without moving them until slightly browned. Using tongs, transfer to large heatproof plate.

Add 2 teaspoons oil to now-empty pot and repeat to slightly brown remaining chicken thighs. Cover plate loosely with foil to keep chicken warm while making sauce.

Add chicken broth and dry white wine to leeks in the IP; bring to simmer, scraping pan bottom to loosen browned bits. Add chicken thighs back to the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 7 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove chicken from IP. 

Press SAUTE While the IP is off heat, stir in thyme and whisk in butter 1 tablespoon at a time. Adjust seasonings with salt and pepper; serve immediately over the chicken.