Instant Pot Chicken with Fennel, Green Grapes, Thyme and Pearl Couscous

Instructions

1. 1

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

2. 2

   Set the Instant Pot to Sauté on high. When the pot is hot, add the olive oil and brown the chicken for 2 to 3 minutes per side, without overcrowding. Transfer to a plate.

3. 3

   Add the fennel and shallot to the pot and sauté for 3 minutes, stirring. Add the garlic, fresh thyme, and sweet paprika, and cook 30 seconds more until fragrant.

4. 4

   Pour in the white wine and scrape the bottom well with a wooden spoon to deglaze. Cook for 1 minute. Add the chicken broth, Dijon mustard, and the remaining 2 g (1/4 tsp) salt, stirring until combined.

5. 5

   Stir in the pearl couscous and scatter the green grapes over the top. Return the browned chicken and any collected juices to the pot, placing them over the mixture without stirring too much.

6. 6

   Lock the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.

7. 7

   Open the lid, add the lemon zest, lemon juice, and butter. Stir gently until the butter melts and the sauce looks glossy. If you want slightly less liquid, turn on Sauté for 1 to 2 more minutes.

8. 8

   Taste and adjust salt if needed. Finish with the fresh parsley and the reserved fennel fronds before serving.

9. 9

   If you prefer to hold the dish before serving, use the Instant Pot Keep Warm function and keep the food above 140°F (60°C) for safe service.