Chicken with Port Wine Sauce
Recipe 346 from Instant Pot 3. Ready in about 25 minutes | Servings 4. Per serving: 308 Calories; 17.6g Fat; 12.9g Carbs; 24.4g Protein; 6.2g Sugars.
🍳 Cook: 25 min
Nutrition
308
Calories
24.4g
Protein
12.9g
Carbs
17.6g
Fat
Ingredients
| 1 cup | 240 ml | tomato puree |
| 1 teaspoon | 5 ml | fresh ginger, grated |
| 2 cloves | garlic, chopped | |
| 1 teaspoon | 5 ml | dried oregano |
| 1 teaspoon | 5 ml | dried rosemary |
| 2 | shallots, cut into wedges | |
| — | salt and freshly ground black pepper, to taste | |
| 1 cup | 240 ml | vegetable broth |
| 1 pound | 455 g | chicken legs, bone-in |
| 1/4 cup | 60 ml | Port wine |
Instructions
Place the chicken legs in the Instant Pot. Pour in the tomato puree, vegetable broth, and Port wine. Secure the lid. Choose the "Poultry" setting and cook for 15 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Stir in the remaining ingredients. Secure the lid. Choose the "Manual" setting and cook for 3 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm and enjoy!