Pressure Cooker Chicken Thighs with Shallots and Herbs

Step 1

Heat olive oil in pressure cooker turned to the sauté mode.

Step 2

Season chicken thighs with salt and black pepper. Working in batches, lightly brown chicken on both sides. Remove from the pressure cooker and transfer to a plate.

Step 3

Add remaining ingredients, except butter, to pressure cooker. Mix well. Scrap any browned bits from the bottom and bring mixture to a boil. Return browned chicken to the pot.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure high. Set the timer to cook for 5 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove chicken from the pot and transfer to a serving platter. Cover with aluminum foil.

Step 6

Over medium-high heat, bring the liquid to a boil. Stir in cubed butter. Season the mixture with more salt and black pepper.

Step 7

Pour sauce over chicken thighs and serve immediately.