Apple Cider Braised Chicken with Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set Instant Pot to Sauté. Heat oil and brown chicken thighs 3-4 minutes per side. Remove and set aside.

Step 2

Add garlic and cook 30 seconds. Add butternut squash, apple cider, broth, sage, thyme, salt, and pepper, scraping up any browned bits.

Step 3

Return the chicken to the pot, nestling into the liquid. Secure the lid and cook on Manual/High Pressure for 10 minutes.

Step 4

Quick-release the pressure. Set to Sauté, stir in kale, and cook 2-3 minutes until wilted.

Step 5

Remove from heat and stir in Greek yogurt until creamy.