(Total Time: 25 MIN| Serves: 6)
1 tsp olive oil
1 roughly chopped medium yellow onion
Salt and freshly ground black pepper, to taste
¾ pound grass-fed chicken livers
1 bay leaf
¼ cup homemade chicken broth
1 tbsp. fresh lemon juice
2 anchovies in oil
1 tbsp. capers
1 tbsp. butter
Place the oil in the Instant Pot and select “Sauté”. Then add the onion with a little salt and black pepper and cook for about 2-3 minutes.
Add the chicken livers and bay leaf and cook for about 2 minutes.
Add the broth and scrape brown bits from the bottom.
Select the “Cancel” and stir the mixture once.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a Natural release.
Remove the lid and discard the bay leaf.
Stir in anchovies and capers and with a stick blender, blend the mixture until pureed.
Stir in butter and rum and transfer to a bowl.
Refrigerate to chill before serving.
Per Serving (Calories 142|Total Fat 7.3g| Net Carbs 0.4g| Protein 15.7g| Fiber 0.5g)