Servings: 4

4 Chicken Thighs , bone in (2 pounds/900 grams) 4 Chicken Thighs , bone in (2 pounds/900 grams)
4 tablespoons All-Purpose Flour 4 tablespoons All-Purpose Flour
½ teaspoon Salt ½ teaspoon Salt
Black Pepper to Taste Black Pepper to Taste
3 tablespoons Oil 3 tablespoons Oil
8 ounces Button Mushrooms , cleaned and quartered (225 grams) 8 ounces Button Mushrooms , cleaned and quartered (225 grams)
1 Small Onion , finely diced 1 Small Onion , finely diced
2 Medium Carrots , sliced 2 Medium Carrots , sliced
¼ cup White Wine ¼ cup White Wine
1 cup Chicken Stock (250ml) 1 cup Chicken Stock (250ml)
1 tablespoon Worcestershire Sauce 1 tablespoon Worcestershire Sauce
½ teaspoon Dried Thyme ½ teaspoon Dried Thyme
1 tablespoon Butter (15 grams) 1 tablespoon Butter (15 grams)
2 tablespoons Cornstarch 2 tablespoons Cornstarch

Season the thighs with salt and pepper and coat them with flour.
Turn on instant pot. Press SAUTE button and pour in 2 tablespoons of oil. Once hot, add the chicken pieces. Brown them on each side. When ready, take them out.
Pour in the leftover oil and throw in quartered mushrooms, finely diced onion and sliced carrots. Sauté for 2 to 3 minutes before pouring the wine in.
Let the wine cook for at least 5 minutes (so that the alcohol has some time to evaporate) before adding chicken stock, Worcestershire sauce, browned chicken and thyme. Turn off the SAUTE function by pressing the CANCEL button.
Close the lid and lock it into its position. Turn the steam release valve to SEALING and cook on HIGH PRESSURE (MANUAL/PRESSURE COOKING) for 7 minutes.
When the time is up, wait 5 minutes before manually releasing the pressure (you can also wait until it drops naturally).
Stir in the butter (optional). To thicken the sauce, move some of the chicken pieces to a side and slowly pour in tempered cornstarch (see note 5), while stirring at all times.
Serve warm.

Instead of chicken thighs you can also use chicken drumsticks. Chicken thighs/drumsticks can also be with or without skin/with or without bone.  Instead of chicken thighs you can also use chicken drumsticks. Chicken thighs/drumsticks can also be with or without skin/with or without bone.
Oil – Olive oil, vegetable or sunflower oil can be used.  Oil - Olive oil, vegetable or sunflower oil can be used.
White mushroom can be substituted with Portobello mushrooms or Cremini mushrooms.  White mushroom can be substituted with Portobello mushrooms or Cremini mushrooms.
Chicken stock can be substituted with vegetable stock or chicken broth.  Chicken stock can be substituted with vegetable stock or chicken broth.
To temper the cornstarch: In a small bowl, dissolve 2 tablespoons cornstarch in 2 tbsp water. Add 2-3 tablespoons of the chicken chasseur sauce and stir. The cornstarch is now tempered and can be used to thicken the sauce.  To temper the cornstarch: In a small bowl, dissolve 2 tablespoons cornstarch in 2 tbsp water. Add 2 to 3 tablespoons of the chicken chasseur sauce and stir. The cornstarch is now tempered and can be used to thicken the sauce.
This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.  This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
The overall time does not include time that the pot needs to come to pressure nor release its pressure. Count with extra 15 minutes.  The overall time does not include time that the pot needs to come to pressure nor release its pressure. Count with extra 15 minutes.
White wine – I suggest using the wine that you know and like.  White wine - I suggest using the wine that you know and like.
Course: Dinner, Lunch  Course: Dinner, Lunch
Cuisine: French  Cuisine: French