Instant Pot Chicken with Plums, Fennel, and Creamy Lemon Buckwheat

Instructions

1. 1

   Season the chicken with 4 g (3/4 tsp) of the salt and the black pepper.

2. 2

   Set the Instant Pot to Sauté on medium-high. Once hot, add the olive oil and brown the chicken for 3 minutes, stirring once, until lightly colored but not fully cooked. Transfer the chicken to a plate.

3. 3

   Add the fennel, shallot, and remaining 1/4 tsp salt. Cook for 3 minutes, stirring, until the fennel starts to soften. Add the garlic and fresh thyme and cook 30 seconds more.

4. 4

   Stir in the buckwheat for 1 minute so it absorbs the flavors. Pour in the chicken broth and add the Dijon mustard, scraping the bottom to release any browned bits.

5. 5

   Return the chicken and any accumulated juices to the pot. Scatter the plums over the top without stirring too much so they keep some of their shape.

6. 6

   Lock the lid, set the valve to sealing, and cook on High Pressure for 8 minutes. Let it rest for 5 minutes, then carefully quick-release the remaining pressure.

7. 7

   Open the pot and add the lemon zest, lemon juice, and baby spinach. Stir gently for 1 to 2 minutes until the spinach wilts.

8. 8

   In a small bowl, mix about 2 tablespoons of the hot cooking liquid with the Greek yogurt to temper it. Then stir this mixture into the Instant Pot until creamy. Do not boil after adding the yogurt.

9. 9

   Taste and adjust with the remaining salt if needed. Serve hot, finished with the chopped fresh parsley. If you want to keep it warm, use the Warm function; the pot typically holds around 145-172 °F / 63-78 °C.