Slather a nice thick layer of this pate onto a piece of sourdough toast and you’ve got the perfect appetizer packed with flavor.
Set the Instant Pot to “Sauté” mode. Heat the ghee and sauté the shallots until translucent with a little salt and pepper, about 4 minutes. Add the thyme until fragrant, another 1 minute.
Add the chicken livers and sauté for a further 2 minutes. Cook until lightly colored but still pink inside, about 5 minutes total.
Add the wine and let it bubble for a minute. It might flame up; be careful.
Remove the thyme sprigs and transfer to a food processor, blending until smooth. Add more melted butter if needed and adjust the seasoning to your liking.
Push the pate through a sieve and serve with some fresh parsley as garnish.