INSTAPOT CHICKEN W/CRANBERRIES AND PEARS

 2 pounds boneless skinless chicken thighs 

2 Bosc pears, peeled and sliced

1 shallot chopped

2/3 C chicken broth

1/2 C dried cranberries

2 T balsamic vinegar

2 T butter

1/2 t dried dill

1/2 t salt

1/2 t pepper

DIRECTIONS

Melt butter on sauté setting

Season chicken with salt & pepper

Brown chicken on both sides in small batches. Remove from pot once browned. 

Add pear and shallots to pot. Stirring until shallots are softened. 

Add vinegar, cranberries and dill.

Once vinegar is bubbling, add broth and stir.

Return chicken back to pot . Lock seal lid.

Press manual adjust time to 15 minutes.

When done cooking quick release the pressure.

Stir and serve.