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This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!
Ingredients
- 4 (6 ounce) bone-in chicken thighs, with skin
- 2 tablespoons olive oil
- 1 (4 ounce) package sliced fresh mushrooms
- 3 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can stewed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- ¾ cup water
- 3 cubes chicken bouillon, crumbled
- 1 pinch red pepper flakes (Optional)
- 1 pinch ground black pepper to taste (Optional)
Directions
Step 1
Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Saut? mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
Step 2
Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
Step 3
Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.
Tips
If a thicker sauce is desired, remove chicken and bring sauce to a boil on Saut? mode. Cook until reduced and thickened.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 392 | |
| % Daily Value * | |
| Total Fat25g | 31% |
| Saturated Fat6g | 29% |
| Cholesterol96mg | 32% |
| Sodium1073mg | 47% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 10% |
| Total Sugars7g | |
| Protein30g | |
| Vitamin C14mg | 70% |
| Calcium81mg | 6% |
| Iron4mg | 20% |
| Potassium715mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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