I love my Instant Pot. It’s a fabulous way to cook nutritious food quickly and it’s so versatile. This Citrus Herb Basque Chicken is a perfect example of what is possible when using the Instant Pot! This recipe is generously shared from the cookbook The Art of Great Cooking with Your Instant Pot by my friend Emily Sunwell-Vidaurri.
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What is Basque Chicken?
Traditionally, Basque Chicken is a delicious combination of chicken, olives, and peppers or sun dried tomatoes and is typical of the regions around the western Mediterranean. Spanish versions, like this one often include the addition of flavorful chorizo sausage. This recipe only requires 20 minutes prep, then cooks in the Instant Pot for 35 minutes while you do other things!
The Art of Great Cooking with Your Instant Pot:
When I bought my Instant Pot there weren’t many resources for recipes. Fortunately THAT has changed! One of the newest Instant Pot Resources is The Art of Great Cooking with Your Instant Pot by my friend Emily Sunwell-Vidaurri. The books releases this Tuesday, but you can pre-order the book now and lock in the lowest price.
This book contains 80 gluten free recipes including main courses, casseroles, side dishes, pastas, and decadent desserts…like cheesecake! All are gluten free, allergy friendly, WAPF-friendly, and most are Paleo friendly with grain free options. If you have an Instant Pot you need this cookbook!
The Recipe: Citrus Herb Basque Chicken Made in The Instant Pot!
This delightful dish is full of spicy chorizo, sun-dried tomatoes, sweet and tangy orange juice, floral thyme and salty olives. It's meant to be shared family style with those you love.
Recipe reprinted with permission from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri
- 3 Tablespoons grass fed butter, ghee, or avocado oil, divided 43g
- 4 bone in chicken thighs
- 1 1/4 teaspoons sea salt 4g
- 1 medium yellow onion thickly sliced
- 4 fresh garlic cloves peeled and minced
- 5 fresh thyme springs leaves removed and stems discarded
- 1/2 pound chorizo, casing removed 230g
- 1/3 cup sun dried tomatoes 18g
- 1/2 cup pitted green olives 67g
- 1/3 cup freshly squeezed orange juice 79ml
- 3/4 cup chicken bone broth 177ml
- Handful fresh cilantro for garnish
Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside.
Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the chorizo and sauté for 5 minutes, stirring occasionally.
Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes.
When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release” /open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
Serve immediately, topped with fresh cilantro.
This meal is delicious served alongside simple roasted vegetables.