I was not planning on cooking tonight because I figured we would have plenty of leftover Instant Pot Ribs from last night, but they were apparently such a hit that we don’t have enough left over! Looks like I’m going to throw something else together tonight.
I had gotten a lot of requests for my couscous recipe, so that and chicken thighs it is.
Pepper Jelly Mistake a.k.a. Sweet & Spicy Chicken Thighs
I’m not going to spend a lot of time discussing the chicken thighs because really, it’s not a recipe. I will share other chicken recipes in the future. Months ago, I was making pepper jellies. The jalapeno pepper jelly turned out AMAZING but the second was orange cayenne pepper jelly. I found the recipe online – it’s the only one I could find, and it never set. I did read in the comments later that most people could not get theirs to set but that it was still delicious. Yes, it tastes great but it’s thick liquid and not jelly. I don’t want to waste it so a few weeks ago I tried it on chicken. YUM!
For these chicken thighs, all I did was take a jar of that and dump it on top. You can use any type of sauce or combination. The key is that you have at least one cup of liquid in with the chicken thighs (these are boneless/skinless by the way). I added some garlic and red pepper flakes just to add a bit more kick.
Set the Instant Pot for 12 minutes, natural release for about 5-10 minutes. If you want whatever sauce that is left in your instant pot to thicken, simply mix one tablespoon of water and one tablespoon of cornstarch and pour in. Press saute mode and in a few seconds, it will start to boil. The sauce should thicken with the boil. This really does take less than a minute.
Israeli Couscous and Vegetables (mushrooms, carrots, onions)
Note: 1:1 ratio of couscous to liquid. I’m doing two cups here (family of 4, small amount of leftovers).
- 2 cups Israeli couscous
- 2 cups chicken broth
- 1/2 cup chopped onions
- 1-1/2 cups baby portabello mushrooms sliced
- 1/2 cup grated carrots
- 2 tablespoons butter (or olive oil)
- 1 teaspoon garlic salt
- Pepper to taste
First of all, let me tell you a thing about couscous. The couscous in most supermarkets are tiny little dust particles in comparison to Israeli Couscous. You can see the difference in this picture. I prefer the larger of the two. I purchase my couscous here.
Time Saver: Again, going back to what I had posted before, I don’t spend time chopping everything up. I use my Vitamix. I set it on a low setting and can coarsely chop my onions and carrots.
You can see here, my carrots are coarsely grated as well in the Vitamix set to low – I like the bigger chunks than actually grating but still small enough that it cooks easily and quickly.
I wait until my chicken is about halfway done and then start the couscous. Many recipes call for sauteing something in the Instant Pot. Usually I do not do this and feel it is a waste of time… however, not this time….This is a time that I will actually use the saute mode with the Instant Pot. The reason why is because couscous will be set to 2 minutes. I need my mushrooms and carrots to be cooked thoroughly.
Put the carrots, onions, and mushrooms in with about 2 tablespoons of butter (or olive oil). It will take about 5 minutes to saute – I stir constantly as it gets hot quickly.
When the mushrooms look almost done, and the onions have definitely caramelized, I put the broth and couscous in. Set to 2 minutes and then natural pressure release 10 minutes and serve.
My Instant Pots:
8 quart lux
6 quart duo plus