[Sarah91119]

Instant Pot Chicken Cacciatore

Ingredients

Original recipe yields 4 servingsIngredient Checklist

• 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

Instructions Checklist

• Step 1Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  
• Step 2Place 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 3Close 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 4Release 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.
  

[Sarah91119]

Instant Pot Chicken Cacciatore

Ingredients

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4
Increase Serving
Adjust
Original recipe yields 4 servingsIngredient Checklist

• 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

Instructions Checklist

• Step 1Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  
• Step 2Place 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 3Close 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 4Release 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.