Instant Pot Chicken Liver & Onions
Prep Time3 mins
Cook Time13 mins
Total Time16 mins
Chop any sinew off the chicken livers and place them into the Instant Pot with the olive oil and the garlic. Turn the Instant Pot on via the sauté setting and cook for 3 minutes or until the onions have started to soften.
Mix in your tomato puree.
Add a pint of water (568ml) to the pot and then add your chicken seasoning along with your other seasoning and mix well.
Place the lid on your Instant Pot and set the valve to sealing. Place them on the meat and stew setting for 10 minutes.
Remove the onions and livers and put them to one side. With the liquid that is left in the bottom you can make your gravy.
To make your gravy – put the Instant Pot back on sauté and when it starts to bubble you can add your thickening agent and stir regularly until it resembles gravy.
Place your gravy into serving dishes and using a ladle pour over chicken liver and onions.
Serve with fresh tomatoes.
For a thickening agent I tend to use corn flour the most (this is the one we use) and another option issome cheap gravy granules. But if you don’t have either a bit of roux from a homemade cheese sauce can do the trick too!
I like to serve mine on a big cast iron platter and then we can all share it or we can place it back in the oven to keep it warm.
You could also serve it with our Instant Pot mashed potatoes for the ultimate frugal meal.
For the best chicken stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Calories: 61kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 83mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1345IU | Vitamin C: 6.6mg | Calcium: 17mg | Iron: 1.4mg