Receiving Instructions

Store unopened at room temperature. Refrigerate after opening.
Product may separate; shake well before using.

Preparation Instructions

2.5 lb. (1.25 kg) boneless, skinless chicken thighs or breasts, cut into 1 to 2 inch (2.5 to 5 -cm) pieces
Kosher salt and freshly ground pepper
2 Tbs. vegetable oil
1 jar butter chicken starter
2 Tbs. unsalted butter, cut into 1/2-inch thick pieces

Season chicken with salt and pepper. In Instant Pot set to Saute, warm oil. In batches, sear chicken, turning occasionally, until browned all over, about 8 minutes per batch.

Return all chicken to pot. Add starter; do not stir. Sprinkle butter pieces over sauce. Lock lid in place, seal and set to cook at high pressure for 8 minutes.

When pressure cooking is complete, let pressure release naturally for 10 minutes, then quickly release remaining steam. Carefully remove lid and serve.

For instructions on using this product with Instant Pot Max or stovetop pressure cookers, visit williams-sonoma.com.instantpot

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