Instant Pot Chicken with Pear, Leeks, Barley and Light Tarragon Sauce

Instructions

1. 1

   1. Season the chicken thighs on both sides with the salt and black pepper.

2. 2

   2. Turn the Instant Pot to Sauté on high. When the insert is hot, add the olive oil and butter. Brown the chicken for 2 to 3 minutes per side, working in batches if needed, until lightly colored. Transfer to a plate.

3. 3

   3. In the same pot, add the leek, shallot, and garlic. Sauté for 2 minutes, stirring, until softened but not browned. Add the pear and fresh thyme, and cook 1 minute more.

4. 4

   4. Pour in the dry white wine and scrape the bottom well with a wooden spoon to release any browned bits. Let it bubble for 1 minute on Sauté mode.

5. 5

   5. Add the pearl barley and chicken broth. Stir once. Return the browned chicken on top along with any juices from the plate.

6. 6

   6. Lock the lid, set the valve to sealing, and cook on high pressure for 14 minutes. Then allow a 10-minute natural pressure release and carefully release any remaining pressure manually.

7. 7

   7. Open the lid. In a small bowl, mix the cornstarch with the water until smooth. Turn Sauté mode back on and stir the slurry into the pot. Cook for 1 to 2 minutes, stirring gently, until the sauce thickens slightly.

8. 8

   8. Turn off Sauté. In another bowl, mix the plain Greek yogurt with the Dijon mustard, fresh tarragon, and lemon zest. Whisk a few spoonfuls of the hot sauce into the bowl to temper the mixture, then stir it gently into the Instant Pot.

9. 9

   9. Taste and adjust with more salt or pepper if desired. Serve hot. If you want to hold the dish warm, use the Instant Pot Keep Warm setting; the dish should stay above 140 °F / 60 °C for safe serving.