Garlic chicken thighs with herbes de Provence -- pressure cooker

This is my 400th post!!  And for such, I'm very delighted it landed on this one, which is absolutely outstanding, 10+/10, will be making again and again for sure!  Seriously, this is really, super delicious, and easy, too...well, if you have a pressure cooker, anyway lol.  I also highly recommend homemade mac 'n' cheese for the accompaniment. 

Link to original recipe: https://potsandplanes.com/2019/01/19/instant-pot-garlic-chicken/

Ingredients:

4 tsp. stone ground mustard

4 tsp. apple cider vinegar

4 tsp. garlic, minced

1 T. herbes de Provence

1 1/3 tsp. salt

2/3 tsp. coarse ground pepper

4 T. olive oil

3 T. dry white wine (I used Château Ste. Michelle Sauvignon Blanc)

2 lbs. boneless, skinless chicken thighs

1/3 c. white wine (same as above)

8 cloves garlic, minced

1/3 c. water

1 T. unsalted butter

1 T. all-purpose flour

Directions:

1. In a large (non-reactive) bowl, combine ground mustard, apple cider vinegar, 4 tsp. garlic, herbes de Provence, salt, pepper, olive oil, and white wine.  Add chicken thighs and turn to coat.  Let marinate on counter for around 10 min (I didn't time it, but it was the time while I prepped the remaining ingredients).

2. Press the 'sauté' button on the pressure cooker (with its hopper/bowl in place) and let heat for a couple of minutes (I waited 2 minutes, will wait 3-4 next time).  Use tongs to transfer chicken to the hopper/bowl of the cooker--only 2 or 3 of the pieces at a time--reserving the marinade in its bowl, and let chicken cook on each side for 2 minutes.  Transfer to a plate and repeat for remaining chicken.  

3. Add the 1/3 c. white wine to the hopper/bowl, followed by the 8 cloves of minced garlic.  Stir and let cook for 1 minute.

4. Add the water, then stir in the reserved marinade.  Add chicken and any accumulated juices back to the hopper/bowl, then press 'cancel' to stop the sauté setting.  Lock the lid in place (make sure vent valve is closed!) and choose 'poultry' setting for 6 minutes of pressurized cooking.

5. When pressurized cooking has finished, unplug and let natural release of pressure for 10 minutes, then carefully open valve to let out remaining pressure.  Carefully open lid after the pressure has all gone out.  Plug back in and set to the 'sauté' setting again.  Combine the butter and flour, then whisk into the sauce.  Let simmer for 4-5 minutes, then press 'cancel' and unplug.  Add chicken back to sauce, then serve up and enjoy!