Rootitoot Saucy Cranberry Chicken

Another recipe with a brow-raising combination of ingredients. Ketchup and cranberry sauce? Really?? Yes. Trust me. Use bone-in, skin-on thighs.

Ingredients

4-6		chicken thighs (bone-in, skin-on)
—		salt and pepper
1 Tbsp	15 ml	oil
1 Tbsp	15 ml	butter
1		onion, sliced or diced
2 cloves		garlic, minced
1/2 cup	120 ml	chicken broth or water
1/4 cup	60 ml	vinegar
1/4 cup	60 ml	brown sugar
2 Tbsp	30 ml	soy sauce
1/2 tsp	2.5 ml	salt
1/4 tsp	1.3 ml	pepper
1/2 cup	120 ml	ketchup
3/4 cup	180 ml	cranberry sauce

Trim any visible fatty pouches from the thighs. Pat the chicken dry and season generously with salt and pepper. Press Saute on the Instant Pot and when the display says Hot, add the oil and the butter. Brown the chicken well on both sides - nice dark brown - and then transfer it to a plate.
If there is a lot of fat in the pot, remove all but one or two tablespoons. Add the onions to the pot. Saute for a couple of minutes to soften. Hit Cancel and then add the garlic, stirring for 15 seconds or so.
Add the chicken broth or water and deglaze the pot: scrape all the browned bits off the bottom. Do a thorough job here, or you can end up with a Burn warning. Then put the chicken back in, turning it to coat with the broth.
Mix the vinegar, brown sugar, soy sauce, salt and pepper. Stir in the ketchup and cranberry sauce and pour it over the chicken. Do not stir it in.
Close the lid, set the valve to Sealing and push Pressure Cook (or Manual). Adjust time using the + and - buttons to get to 15 minutes. When it beeps that it's done, leave it for 10 minutes natural release.
Then flip the valve from Sealing to Venting for a quick release and when the pin drops, press Cancel and remove the lid.
Transfer the chicken pieces to a plate and press Saute. Bring the sauce to a boil and let it reduce and thicken, stirring frequently to prevent scorching.
This is scrumptious served over pasta, rice or mashed potatoes.