Pressure Cooker Maple Chicken

Our pressure/multi cooker has been a lifesaver while we've been on the road.  For convenience I wish I could just say we have an Instant Pot because 90% of the people that own a pressure cooker own an Instant Pot.  We just happened to find an incredible deal on a different model, a Fagor.  Doesn't exactly have the same ring as Instant Pot, does it.  Either way, like I said this piece of equipment has been fantastic for us to make quick one pot meals.  If you are an Instant Pot user hopefully it has similar settings and you can translate my Fagor talk to your machine. 

If you are all about fast, tasty meals that are easy to clean up I highly recommend you look into getting one of these.  With RV living this is perfect, because it means less dishes and dinners that can be made last minute after a day of exploring or swimming in the pool.  Win for everyone!

Seriously this recipe maybe takes 20 minutes of active cooking time and 27 minutes of downtime letting the pressure cooker do its job.  If you really want to kick up the flavor of this dish, add some chopped bacon, 3-4 pieces worth right away with your chicken.  We had bacon for breakfast the day we made this so opted to not have anymore that day.  

​So easy and so good!  Go make it and lets us know what you think.  

Ingredients

• 4 chicken thighs, bone in and skin on
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, diced
• 2 cups of brown rice
• 2 1/2 cups of chicken broth
• 1 tsp of dried thyme
• 1 cinnamon stick
• 1 tsp ground nutmeg
• 1/4 cup maple syrup
• 1 1/2 cups of frozen peas
• 2 cups of steamed broccoli

Directions

1. Turn your multi-cooker on to saute and place your chicken thighs in, skin side down.  You may need to lower the temp periodically to simmer.  The idea is to render out the fat from the chicken skin without burning it.  Cook like this for 8 minutes, flip once and cook for another 4 minutes.  Remove chicken from the pot leaving the fat behind.  
2. If you aren't on saute setting crank it up and add your onion, carrot and garlic.  Cook for 4-5 minutes. 
3. Add remaining ingredients and the chicken, leave the peas out until the end.  Put the lid on and cook according to whatever your book says you should do for rice.  For me it is the brown rice setting for 27 minutes.  
4. When your timer goes off, release your steam, add your peas and stir those in until they are warmed through.  
5. Add your steamed broccoli for some extra nutrients and you are DONE!!