A little work up front, barely any cooking time, amazing outcome. Serve this to guests and they will be amazed by your mad Instant Pot®/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese.
Ingredients
- skinless, boneless chicken thighs: 1 pound
- skinless, boneless chicken breasts: 2 piece (halved lengthwise)
- sea salt: 1 Tbsp
- ground black pepper: 1 Tbsp (fresh)
- cornstarch: 0.25 Tbsp
- extra-virgin olive oil: 3 Tbsp (divided)
- stalks celery: 3 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 4 clove (minced)
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- green bell pepper: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- jarred roasted red bell peppers: 2 piece (chopped)
- dry Cabernet Sauvignon: 0.75 cup
- tomato paste: 3 Tbsp
- ½ teaspoons red pepper flakes: 1 piece (to taste)
- garlic powder: 2 tsp
- onion powder: 2 tsp
- chicken bouillon granules: 2 tsp
- italian seasoning: 2 tsp
Metric Conversion
Stages of cooking
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Dredge chicken thighs and breasts with salt, pepper, and flour.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
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Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more.
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Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
