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Milk Street Recipe
Instant Pot

Miso and Bourbon Smothered Chicken

FAST: 1¼ hours
Slow: 4½ to 5½ hours 35 minutes active

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Miso and Bourbon Smothered Chicken

This is our multicooker spin on a recipe in “Smoke and Pickles” by chef Edward Lee. Smothered dishes are all about the gravy. In this version, bone-in chicken thighs get sauced with a shiitake mushroom–laced combination of umami-rich soy sauce and miso, woodsy bourbon and sweet-tangy orange juice. Tahini is optional, but it makes a silky-smooth, lighlty creamy sauce, and its nutty, slightly bitter flavor works well with the other ingredients. Serve with steamed Asian rice or light, fluffy biscuits.

4

Servings

Tip

Don’t forget to trim the stems from the mushrooms. Shiitake stems are tough and fibrous. Extended pressure cooking can render them tender enough to eat, but the cooking time in this recipe is too brief.

FAST: 1¼ hours
Slow: 4½ to 5½ hours

35 minutes active

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