Ingredients
The following ingredients have 4 Servings
- 2 tablespoons Olive Oil
- 1 Small Onion (, minced)
- 2 ounces Pancetta (, see note 1)
- 4 Chicken Thighs (, skinless, bone-in (1.7 pounds/790 grams in weight), see note 2)
- ½ teaspoon Paprika
- 1.5 teaspoon Salt
- Black Pepper (to Taste)
- ⅔ cup Vegetable Broth (, see note 3)
- ½ cup Cranberry Sauce
- 1 cup Frozen Cranberries (, see note 4)
- 3 Orange Slices (, optional, see note 5)
- 2 tablespoons All-Purpose Flour (, see note 6)
Instruction
- Turn on instant pot. Press SAUTE and pour olive oil in. Meanwhile, peel and cut the onion. Add it to the pot and saute until translucent (about 2 minutes).
- Add bacon/pancetta pieces and fry for 2 minutes.
- Meanwhile: season the thighs with paprika, salt and black pepper. Make a space in the pot by moving the onion and bacon to the edges. Add the chicken in and cook for 2 minutes per side.
- Turn off SAUTE function (press CANCEL) and deglaze the pot with broth (no need to take out the chicken. Just move it to a side to make some space for deglazing).
- Stir in cranberry sauce until well combined. Add half of the cranberries (see note 4) and 2-3 orange slices (see note 5) Close the lid and lock it into its position. Turn the steam release valve to SEALING and adjust timer to 6 minutes.
- When the time is up, wait 4-5 minutes before releasing the pressure manually. When the pin drops, remove the lid.
- Turn on SAUTE. Add cranberries (if you haven’t added all of them before cooking) and thicken the sauce with flour (mix 2 tablespoons of flour with about about 4 tablespoons of water or more if needed). Let it cook for 1-2 minutes before turning off the pot.
- Serve with rice or anything you like!