Ingredients
4
4 servings
- •4 (6 ounce) bone-in chicken thighs, with skin
- •2 tablespoons olive oil
- •1 (4 ounce) package sliced fresh mushrooms
- •3 stalks celery, chopped
- •0.5 onion, chopped
- •2 cloves garlic, minced
- •1 (14 ounce) can stewed tomatoes
- •2 tablespoons tomato paste
- •2 teaspoons herbes de Provence
- •0.75 cup water
- •3 cubes chicken bouillon, crumbled
- •1 pinch red pepper flakes
- •1 pinch ground black pepper to taste
Instructions
- Rinse 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 392
- Carbohydrate: 14g
- Fat: 25g
- Fiber: 3g
- Protein: 30g
- Sugar: 7g
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