Directions
Set your Instant Pot to the “Sauté” function.
Add the olive oil.
Once it shimmers, add the chopped onion with a pinch of salt and pepper.
Cook, stirring occasionally, until softened, about 2-3 minutes.
Add the chicken livers and bay leaf to the pot, cooking for another 2 minutes to lightly brown the outsides.
Pour in the chicken broth and use a wooden spoon to scrape any flavorful browned bits from the bottom of the pot. Press “Cancel” to stop the sauté function.
Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and cook on High Pressure for 5 minutes.
Once the timer finishes, allow the pressure to release naturally. Carefully remove the lid and discard the bay leaf.
Add the anchovies, capers, and lemon juice to the pot.
Using an immersion (stick) blender, blend the mixture directly in the pot until it is completely smooth and puréed.
Stir in the softened butter until it is fully melted and incorporated.
Taste and adjust seasoning if needed.
Transfer the pâté to a serving bowl or ramekin.
Cover and refrigerate for at least 2 hours to allow it to chill and set before serving.
Don't overcook the livers. A little pink in the center after pressure cooking is perfect; the residual heat will finish the job and prevent a grainy, dry texture.
