My spouse frequently brings home venison because he enjoys hunting. I had never cooked venison before and had to pick it up quickly. This tasty marinade can be used on venison or other types of meat, and it is quick to prepare. a great combination with mashed potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 chicken thighs |
Ingredients
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon ground thyme
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon grapeseed oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 4 ounces portobello mushrooms, sliced
- ½ cup heavy cream
- 1 ½ tablespoons cornstarch
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
- Combine garlic salt, oregano, and thyme in a small bowl. Sprinkle over chicken thighs, skin-side up.
- Add grapeseed oil to the pressure cooker when it says ‘hot.’ Sear chicken thighs, skin-side down, until no longer pink in the center and juices run clear, 2 to 3 minutes per side. Continue in batches with any remaining chicken thighs. Transfer to a plate.
- Drain any remaining oil in the pressure cooker. Add onion and garlic and cook until softened, about 1 minute. Pour in chicken broth, scraping the bottom of the cooker to ensure brown bits are incorporated.
- Turn off the pressure cooker. Place chicken thighs back into the cooker, skin-side up, overlapping if needed.
- Mix Dijon mustard and maple syrup together in a small bowl. Pour over chicken thighs. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Transfer chicken to a plate.
- Add mushrooms to the pressure cooker. Whisk heavy cream and cornstarch together in a bowl; stir into remaining liquid in the pressure cooker.
- Turn on the multi-functional pressure cooker and select Saute function. Let sauce simmer, whisking often, until thickened, 5 to 7 minutes. Serve with chicken thighs.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 406 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |