Hi Kathleen,

The Dutch oven version of this recipe is linked under the ingredients list (https://www.177milkstreet.com/recipes/senegalese-braised-chicken-with-onions-and-lime-yassa-ginaar).

Best,
The Milk Street Team

I just made the version for Dutch oven and while it was great tasting, the skin (which the other two recipes for Instapot "fast and slow" have you remove before cooking the browned chicken) melted into the juices, resulting in a sauce more greasy than I would have preferred. If using a Dutch oven again for this, I would leave the skin on to brown the chicken - to flavor and brown the fond - but will remove the skin from most of the thighs before proceeding to braise them. BTW, this was not spicy, just perfect acidity from the lime and sweetness from the onions. Thanks, Milk Street.

Hi Maureen M.,
We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for stovetop cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for.
Best,
The Milk Street Team