Step 1

You can chop all of the veggies before starting to cook, or you can chop them while the chicken is searing (14 minutes if doing it in the Instant Pot).

Step 2

Dry chicken thighs well with paper towel and season generously with salt and pepper.

Step 3

Press the "Sauté" button on the Instant Pot Pressure Cooker. Add the ghee and avocado oil to the pot. Once the display reads "Hot," ensure the oil and ghee are fully-covering the bottom of the pot. Using tongs, add half of the thighs, skin side down, and sear for 5 minutes or until the chicken skin releases easily from the pot (do not jump the gun on this or the skin will tear). Flip and sear on the other side for 2 minutes. Remove chicken to a plate and follow the same steps for the remaining thighs. If you're in a hurry, you can sear all 8 thighs at the same time in a large skillet on medium high heat on the stove.

Step 4

After all the chicken thighs are seared on both sides, add the oyster mushrooms, leek and carrots and stir-fry for 3 minutes.

Step 5

Hit "Cancel" on the Instant Pot. Pour in chicken bone broth and scrape the bottom of the pot clean with a plastic spoon if needed.

Step 6

Add ½ tbsp thyme, 1½ tsp salt, 1 tsp pepper, and bay leaves (if using them) to the pot and stir.

Step 7

Lay the chicken in one layer (it will be a tight fit, but you can do it!), skin side up, on top of the veggies and broth. Using a spatula, scrape any juices the chicken left on the plate into the pot (leave no flavour behind!). Close the lid, set the pressure release valve to "Sealing," hit the "Pressure Cook" or "Manual" button, and set the timer for 10 minutes.

Step 8

Once the cooking cycle has completed, quick release the pressure. Using a slotted spoon, remove the chicken and veggies to a platter. Using an instant read thermometer, check the temperature of the thickest piece of chicken (without touching the bone). Chicken must be at least 165° F (75° C) to be safely consumed.

Step 9

Add coconut cream and lemon juice to the broth in the Instant Pot and stir. Taste the sauce and adjust seasonings and lemon juice as desired. If the sauce is too coconutty, add salt and pepper until the coconut flavour dissipates.

Step 10

If you would prefer a thicker sauce, whisk 2 tsp tapioca flour (or starch of your choice) with 2 tsp of cold water in a small bowl or measuring cup to make a slurry. Hit "Sauté" on the Instant Pot and wait until the broth begins to boil (this should only take a few seconds). While gently whisking the broth constantly, slowly add the slurry to the broth and whisk until the sauce is to your desired thickness. Hit Cancel on the Instant Pot; add chicken and veggies back to the pot and cover with the sauce OR pour the sauce on top of the chicken and veggies in the platter or bowl.

Step 11

Serve the chicken fricassee on its own or over potatoes like my Instant Pot "Garlic" Mashed Potatoes (Paleo, Whole30, low FODMAP), white rice (low FODMAP), or cauliflower rice (Paleo, Whole30).