Description
A savory and tangy Balsamic Chicken made in an electric pressure cooker, featuring a flavorful broth with apple cider, balsamic vinegar, and aromatic spices, served with a rich, thickened sauce.
INGREDIENTS
1/2 cup chicken broth 1/4 cup apple cider or juice 1/4 cup balsamic vinegar 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1/2 teaspoon paprika 1/2 teaspoon pepper 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed 2 tablespoons butter 2 tablespoons all-purpose flour
STEPS 1
Mix chicken broth, apple cider, balsamic vinegar, lemon juice, salt, garlic powder, thyme, paprika, and pepper.
STEPS 2
Place skinless bone-in chicken thighs in the pressure cooker.
STEPS 3
Pour the broth mixture over the chicken.
STEPS 4
Seal and pressure-cook on high for 10 minutes; naturally release for 10 minutes, then quick-release.
STEPS 5
Skim fat, melt butter in a saucepan, whisk in flour, gradually add cooking liquid, cook until the sauce thickens (2-3 minutes).