Slow Cooker

1. Melt schmaltz/ghee in a large skillet over medium-high heat. Once melted, add livers and cook approximately 2-3 minutes or until the outsides are seared.
2. Add liver and all remaining ingredients to the slow cooker. Stir to mix well.
3. Cook HIGH 1-2 hours or LOW 2-4.
4. Blend food down to a chopped or puree consistency.
5. Garnish with fresh parsley. Serve cooled.

Instant Pot

1. Turn on the IP and select sauté. Once hot add oil and onions to the pressure cooker. Cook 3-5 minutes or until vegetables start to soft.
2. Add garlic and chicken livers and cook a until the chicken livers outsides are seared. Approximately 2-4 minutes.
3. Turn off the Instant Pot. Stir in the water and using a wooden spoon scrape the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
4. Add the hard-boiled eggs, schmaltz/ghee, salt, pepper, and dried parsley. Stir to mix well.
5. Close lid and seal valve. Set manual, high pressure to 5 minutes. Quick release pressure.
6. Drain water.
7. Blend food down to a chopped or puree consistency.
8. Garnish with fresh parsley. Serve cooled.