Pressure-Cooker Apple Balsamic Chicken

• 1/2 cup chicken broth
• 1/4 cup apple cider or juice
• 1/4 cup balsamic vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

1. In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
2. Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

chicken broth, apple cider, balsamic vinegar, lemon juice, salt, garlic, thyme, paprika, pepper, chicken, butter, flour

Taken from www.tasteofhome.com/recipes/pressure-cooker-apple-balsamic-chicken/ (may not work)