FAST/SLOW / QUICK RELEASE / CAN BE GLUTEN-FREE / FREEZES WELL
Southern-Style Braised Bone-in Chicken Thighs
4 servings
Sweet potatoes, bacon, chicken—it doesn’t get much more down-home than this recipe. Because of the long time the thighs cook, they must be skinless for this braise. (The skin would otherwise become too rubbery.) To remove the skin, grasp one “corner” at a thigh’s smaller end with a paper towel, then pull the skin off the meat, holding onto the skin with the paper towel. (The skin can easily slip out of a bare hand.)
4 ounces thin strips of bacon, chopped
Four 10- to 12-ounce bone-in skinless chicken thighs
1 medium yellow onion, chopped (1 cup)
1 medium green bell pepper, stemmed, cored, and chopped (1 cup)
1 medium red bell pepper, stemmed, cored, and chopped (1 cup)
1 teaspoon Dijon mustard
½ teaspoon dried thyme
½ teaspoon caraway seeds
½ teaspoon celery seeds
½ teaspoon table salt
½ teaspoon ground black pepper
½ cup dry white wine, such as Chardonnay; or unsweetened apple cider
½ cup chicken broth
3 medium sweet potatoes (about 2 pounds), peeled and quartered lengthwise into wedges
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 25 minutes
If necessary, press: START
2. Cook the bacon in a 6-quart cooker until crisp, stirring occasionally, about 4 minutes. Use a slotted spoon to transfer the bacon pieces to a nearby bowl. Add two of the thighs and brown well on both sides, turning a couple of times, about 6 minutes. Transfer these thighs to a bowl, add the other two, and brown them in the same way before transferring them to that bowl.
3. Add the onion and both bell peppers. Cook, stirring occasionally, until softened, about 4 minutes. Stir in the mustard, thyme, caraway seeds, celery seeds, salt, and pepper until aromatic, just a few seconds. Pour in the wine and scrape up any browned bits on the pot’s bottom.
4. Turn off the SAUTÉ function. Pour in the broth and stir well. Return the chicken thighs and any juices in their bowl to the pot. Scatter the sweet potatoes pieces on top of everything. Lock the lid onto the cooker.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 13 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 16 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set the level for: HIGH
The valve must be: Opened
Set the time for: 4 hours with the KEEP WARM setting off (or on for no more than 2 hours)
If necessary, press: START
6. If you’ve used a pressure setting, when the pot has finished cooking, use the quick-release method to bring its pressure back to normal.
7. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the thighs and sweet potato pieces to serving plates or a serving platter. Use a flatware tablespoon to skim any excess surface fat from the sauce.
8.
Press the button for: SAUTÉ
Set it for: HIGH or MORE
Set the time for: 10 minutes
If necessary, press: START
9. Bring the sauce to a boil and cook, stirring quite often, until reduced to about half its volume, 2 to 4 minutes. Turn off the SAUTÉ function. Spoon this sauce over the chicken and sweet potatoes before serving.