Slow Cooker Red Wine Brisket Ragù

Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

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Ingredients

Season both sides with salt and pepper.

Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

Add tomato paste and combine with the vegetables.

Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

Return the meat to the slow cooker. Mix everything together.

Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

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Slow Cooker Red Wine Brisket Ragù

No ratings yet
Prep Time 30 mins
Cook Time 12 hrs
Total Time 12 hrs 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories

Equipment

  • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)

Ingredients
  

  • 3 lbs brisket flat or point
  • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
  • 1 cup unsalted beef stock
  • 1 cup carrots finely diced
  • 1 cup celery finely diced
  • 4 tbsp tomato paste
  • 4 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 28 oz crushed tomatoes
  • 1 sweet onion (medium size) chopped
  • 4 garlic cloves minced
  • 4 bay leaves
  • 4 thyme sprigs
  • salt & pepper to taste

Serve

  • 1 lb dried pappardelle or tagliatelle
  • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
  • fresh parsley finely chopped

Instructions
 

Sear

  • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
  • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
  • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
    Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
  • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
  • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
  • Add tomato paste and combine with the vegetables.

Cook

  • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
  • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
  • Submerge the seared brisket in the red wine sauce.
  • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
  • Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
    Instant Pot – pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
    Dutch Oven Pot preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
  • Remove the lid, discard bay leaves and thyme.
  • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
  • Season with salt & pepper.

Serve

  • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
  • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
  • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
  • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

    Enjoy!

      Instant Pot

        Video

        Notes

        Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
        Wine replacement: cranberry, grape or pomegranate juice. 
        Keyword beef ragu recipe, best slow cooker red wine brisket ragu recipe, easy slow cook red wine brisket ragu recipe, slow cooker red wine brisket ragu, tender beef ragu recipe
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        Instant Pot Chicken & Rice

        This Instant Pot Chicken and rice is buttery rich with flavor as provides a satisfyingly delicious filling meal experience. Moist and tender chunks of chicken and their dance partner, jasmine rice, move effortlessly across the plate to the pointes of your fork while your taste receptors bask in the front row pleasure of eatfoodlicious sensations. This is the type of meal that you can eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and how little clean up you will have.


        Watch the video and follow the instructions below and add a quality meal to the home selections. This is a simple meal that doesn’t require any special ingredients and you likely already have most of them in your home. This is an affordable meal to feed your family and is also great for meal preparation to start a busy week. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets our criteria for what food is supposed to be.

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        Ingredients

        Add chicken, salt, pepper, oregano and cook for 3-5 minutes.

        No longer pink.

        Add shredded carrots and cook for 1 minute.

        Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.

        Place rice on top of the chicken.

        Pour water into the cooker. Then add bay leaves & butter.

        Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove and discard bay leaves.

        Mix the chicken and rice together. Season with salt and pepper to taste.

        Garnish with fresh chopped parsley.

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        Instant Pot Chicken & Rice

        5 from 1 vote
        Prep Time 10 mins
        Cook Time 8 mins
        Total Time 18 mins
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 ½ lbs boneless skinless chicken thighs
        • 3 cups filtered water
        • 2 cups white jasmine rice
        • 1 cup shredded carrots about 2 medium size
        • 4 tbsp unsalted butter
        • 2 tbsp olive oil
        • 1 ½ tsp salt
        • 1 tsp black pepper
        • 1 tsp dried oregano
        • 1 sweet onion chopped
        • 5 garlic minced
        • 3 bay leaves

        Instructions
         

        • Wash/clean and rinse the rice at least twice until the water runs clear.
        • Clean and trim the fat off the chicken thighs.
        • Set to sauté high. Add oil and wait for 10-15 seconds.
        • Add chicken, salt, pepper, oregano and cook for 3-5 minutes or until no longer pink.
        • Add shredded carrots and cook for 1 minute.
        • Add chopped onions, minced garlic and cook for 2-3 minutes or until fragrant.
        • Place rice on top of the chicken.
        • Pour water into the cooker. Gently submerge the rice in the water and do not stir.
        • Then add bay leaves & butter. Do not stir.
        • Place the lid on. Pressure cook on high for 8 minutes with a 10 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
        • Remove and discard bay leaves.
        • Mix the chicken and rice together. Season with salt and pepper to taste.
        • Optional: Garnish with fresh chopped parsley.

        Serve & Enjoy!

          Video

          Keyword best instant pot chicken & rice recipe, chicken & rice, easy instant pot chicken & rice recipe, instant pot chicken & rice, pressure cook chicken & rice
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          Ham & Cheese Scones

          Soft fluffy delicious ham and cheese scones are a throw back to a good old fashioned biscuit. If you live in an area where a good cook is measured by the quality of their biscuits you will enjoy the experience of these scones. If you have never had a good ole biscuit you should give this recipe a try and see what all the fuss is about. Fresh from the oven these scones will be filled with steaming ham bits. When you take the first buttery bite your tastebuds will explode form the richness and harmony of the ingredients as cheesy tracers string from the scone.

          Watch the video then follow the instructions below to have a grab and go hearty treat ready for family consumption. I love testing and tweaking recipes in my home laboratory (kitchen) to provide them for your consideration almost daily.  Share this or any of the recipes you find interesting from my growing catalogue. Tune in again soon for new and different eatfoodlicious suggestions.

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          Ingredients

          In a large bowl: combine flour, salt, pepper, baking powder, baking soda, onion, garlic, sugar and mix.

          Add chunks of butter into the bowl.

          Use a dough blender, your fingers or a fork to blend the flour mixture and butter together.

          Until pea size crumbs.

          Add chopped ham, shredded cheese, chopped green onions & mix.

          Pour heavy cream into the mix and combine until everything comes together.

          Coat the cutting board or counter with 2-3 tsp of flour. Place the mixture on the board and shape into a round ball.

          Use a dough roller or palm of your hand to flatten to about 1″ thick.

          Cut them into 8 triangles and place on a baking sheet.

          Cut them into 8 triangles and place on a baking sheet.

          Bake for 18-20 minutes or until gold brown.

          Serve immediately and enjoy!

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          Ham & Cheese Scones

          No ratings yet
          Prep Time 10 mins
          Cook Time 20 mins
          Total Time 30 mins
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 8
          Calories

          Equipment

          • baking sheet 17" x 13" or larger

          Ingredients
            

          • 2 cups all-purpose flour
          • 1 cup heavy whipping cream
          • 1 cup cooked ham chopped
          • 1 cup cheddar cheese shredded
          • ¼ cup green onions chopped
          • 8 tbsp cold unsalted butter 1 stick cut into chunks
          • 1 tbsp granulated sugar
          • 1 tbsp baking powder
          • ½ tsp salt
          • ½ tsp black pepper
          • ½ tsp onion powder
          • ½ tsp garlic powder
          • ½ tsp baking soda

          Instructions
           

          • Preheat the oven to 425°F (218°C).
          • In a large bowl: combine flour, salt, pepper, baking powder, baking soda, onion, garlic, sugar and mix.
          • Add chunks of butter into the bowl. Use a dough blender, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
          • Add chopped ham, shredded cheese, chopped green onions and mix.
          • Pour heavy cream into the mix and combine until everything comes together.
          • Coat the cutting board or counter with 2-3 tsp of flour. Place the mixture on the board and shape into a round ball. Use a dough roller or palm of your hand to flatten to about 1" thick. Cut them into 8 triangles and place on a baking sheet. Watch the video for reference.
          • Bake for 18-20 minutes or until gold brown.

          Serve immediately and enjoy!

            Video

            Keyword best ham and cheese scones recipe, breakfast & brunch, easy ham and cheese scones recipe, ham and cheese scones
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            Zucchini Chocolate Bread

            Heavenly moist rich chocolate bread infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Bread across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

            Watch the video and follow the instructions below to have this cake mascaraing as a chocolate bread on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. Thanks for visiting and feel free to look through my growing catalogue of recipes and share any you find interesting. All food experiences should be this eatfoodlicious.

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            Ingredients

            Shred the zucchini and set aside (do not squeeze the shredded zucchini).

            In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.

            Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder and sift.

            Mix until combined.

            Add shredded zucchini and gently fold into the batter.

            Add chocolate chips and fold into the batter.

            Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.

            Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 

            Remove from the oven and rest the bread in the pan for 10 minutes.

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            Chocolate Zucchini Bread

            No ratings yet
            Prep Time 15 mins
            Cook Time 55 mins
            Total Time 1 hr 10 mins
            Course Baked Goods
            Cuisine American
            Servings 8
            Calories

            Equipment

            • Loaf Pan (9" x 5")

            Ingredients
              

            • 2 cups zucchini about 2 medium size
            • 1 cup all-purpose flour
            • 1 cup semi-sweet chocolate chips
            • ¾ cup light brown sugar
            • ½ cup vegetable or canola oil 
            • ½ cup unsweetened cocoa powder
            • 1 tsp vanilla extract
            • ½ tsp salt
            • ½ tsp baking soda
            • ½ tsp baking powder
            • 2 large eggs

            Instructions
             

            • Preheat the oven to 350°F (176°C).
            • Shred the zucchini and set aside (do not squeeze the shredded zucchini).
            • In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.
            • Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder, salt and sift. Mix until combined.
            • Add shredded zucchini and gently fold into the batter.
            • Add chocolate chips and fold into the batter.
            • Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.
            • Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 
            • Remove from the oven and rest the bread in the pan for 10 minutes.
            • Remove the bread from the loaf pan and transfer to a cake rack.

            Enjoy Homemade Chocolate Zucchini Bread!

              Video

              Keyword best chocolate zucchini bread recipe, chocolate zucchini bread, easy chocolate zucchini bread recipe, Zucchini bread recipe
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              Chicken Fritters with Garlic Aioli Dip

              Cheese filled fritters full of tender juicy chicken dipped in zesty Garlic Aioli is a pleasant snack and nice meal. These are perfect for picnics, when you are on the go or want something filling for lunch of dinner.  Fresh from the fryer these fritters will have strings of delicious cheese making tracers after each bite. 

              This is a kid favorite recipe and we have this fairly often in our home. Watch the video and follow the instructions below to have these fritters prepared for your busy week today. Share this or any of my recipes you enjoy and feel free to let me know what you think as I love to talk about food.

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              Ingredients

              Rinse and slice the chicken breast into cubes.

              In a large bowl: combine chicken cubes, eggs, mayonnaise, cheese, dill, flour, salt, onion, powder, pepper and mix well.

              Cover and place in the refrigerator for 1 hour or overnight.

              Depending on the size of your pan, use a ice cream scooper or a big spoon and scoop chicken fritters (about 4) place them in the pan. Space them out.

              Cook for 4-5 minutes on the first side or until the edges begin to brown.

              Then flip and gently press down on the fritters, cook for 2-3 minutes or until golden brown.

              Remove the fritters and place them on a paper towel to drain the extra oil; set aside. Repeat with the rest and add more oil if needed. You should have 12 fritters.

              In a small bowl: combine mayonnaise, lemon juice, salt & pepper.

              Mix well.

              Serve & Enjoy!

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              Chicken Fritters with Garlic Aioli Dip

              No ratings yet
              Prep Time 15 mins
              Cook Time 25 mins
              Total Time 40 mins
              Course Appetizer, Snacks
              Cuisine American
              Servings 6
              Calories

              Ingredients
                

              • 2 large chicken breast (1.5 lbs) 1
              • 1 cup shredded mozzarella cheese
              • ½ cup mayonnaise
              • ½ cup all-purpose flour
              • 2 tbsp fresh chopped dill
              • 1 tsp salt
              • ½ tsp pepper
              • ½ tsp onion powder
              • ½ tsp garlic powder
              • 2 large eggs
              • 2 tbsp canola, vegetable or peanut oil

              Garlic Aioli Dip

              • ½ cup mayonnaise
              • 2 garlic cloves grated
              • 2 tsp lemon juice
              • salt & peper to taste

              Instructions
               

              Fritters

              • Rinse and slice the chicken breast into cubes.
              • In a large bowl: combine chicken cubes, eggs, mayonnaise, cheese, dill, flour, salt, onion, powder, pepper and mix well. Cover and place in the refrigerator for 1 hour or overnight.
              • Heat a skillet or non-stick pan to medium-high and add oil. Wait until the oil is hot.
              • Depending on the size of your pan, use an ice cream scooper or a big spoon and scoop chicken fritters (about 4) place them in the pan. Space them out.
              • Cook for 4-5 minutes on the first side or until the edges begin to brown. Then flip and gently press down on the fritters, cook for 2-3 minutes or until golden brown.
              • Remove the fritters and place them on a paper towel to drain the extra oil; set aside. Repeat with the rest and add more oil if needed. You should have 12 fritters.

              Garlic Aioli Dip

              • In a small bowl: combine all dip ingredients together and mix well.

              Serve & Enjoy!

                Video

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                Instant Pot Chicken Thighs with Gravy

                Slowly drizzle smooth delicious gravy over crispy chicken thighs that burst with natural juices as you take the first taste of this awesome Instant Pot recipe. The Instant Pot has its features that make it such a user friendly kitchen pal. Pressure cook the thighs to lock in the juices and then air fry them to get that crispy skin. Use the juices collected in the Instant Pot to sauté up a very good gravy. This is a simple comforting meal that does not make a giant mess in the kitchen to make. Chicken thighs are affordable and are full of very tasty rich flavors and the Instant Pot does not let any of them escape and this recipe captures them all for your consumption. 

                I had to live with my husband comparing my gravy to his moms and grandmothers for years. I took it as a personal challenge to create a systematic predictably good gravy and I am sharing with you what took me many attempts to tweak to near perfection. Watch the video and follow the instruction below to have this recipe on a table near you. The best part is you can make this recipe when on a road trip if you bring along your Instant Pot and accessories. Feel free to share this or any of my recipes you believe meet your own definition of eatfoodlicious.

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                Ingredients

                Coat the chickens with the seasoning mix.

                Add 1 cup of water to the cooker. Place the trivet inside. Place the chickens on the trivet.

                Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release.

                Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

                In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water and mix. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently.

                Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb).

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                Instant Pot Chicken Thighs with Gravy

                No ratings yet
                Cook Time 22 mins
                Total Time 22 mins
                Course Main Course
                Cuisine American
                Servings 4
                Calories

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                • 4 bone-in chicken thighs with skin
                • 1 cup water
                • 2 tbsp olive oil
                • ½ tsp salt
                • ½ tsp black pepper
                • ½ tsp dried oregano
                • ½ tsp onion powder
                • ½ tsp garlic powder
                • ½ tsp paprika
                • Salt & Peper to taste

                Cornstarch Mixture

                • 2 tbsp cold water
                • 1 tbsp cornstarch

                Instructions
                 

                • Clean and pat the chicken thighs dry. Place them on a plate/bowl.
                • In a small bowl: combine salt, pepper, oregano, paprika, onion, garlic and mix.
                • Coat the chickens with the seasoning mix.
                • Add 1 cup of water to the cooker. Place the trivet inside.
                • Place the chickens on the trivet.
                • Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
                • Instant Pot Air-fryer lid: press the broil (400°F) button and cook for 12 minutes. 
                  Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. 
                  Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.
                • Remove the trivet with the chickens and set aside.
                • Set the cooker to sauté on high.
                • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently.
                • Season with salt & pepper to taste.

                Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb).

                  Enjoy!

                    Video

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