I used boneless, skinless chicken breasts because that is what my wife prefers, and that requires some changes to the recipe, but not such that it becomes unrecognizable from the original. I cut the chicken breasts in half and did not brown them. Chicken breasts tend to dry out fairly quickly. I then cooked them for 6 minutes instead of 11. They were perfectly cooked.
I added an extra pound of mushrooms, an extra tbsp of tomato paste, and used better than bouillon instead of bouillon cubes. If you go the better than bouillon route you will need to add salt. Bouillon cubes are salty by themselves.
Finally, after it was cooked I removed the chicken, turned the instant pot to sauté, reduced the sauce and added some corn starch to thicken it even more. I then shredded the chicken into large chunks and returned it to the sauce for about 2 minutes.
Except for the added mushrooms and tomato paste I did little to change the taste, and I have to say it was and is wonderful. It is great the first time you eat it and better the second and third time.
A great recipe. Thank you.
I used boneless, skinless chicken breasts because that is what my wife prefers, and that requires some changes to the recipe, but not such that it becomes unrecognizable from the original. I cut the chicken breasts in half and did not brown them. Chicken breasts tend to dry out fairly quickly. I then cooked them for 6 minutes instead of 11. They were perfectly cooked.
I added an extra pound of mushrooms, an extra tbsp of tomato paste, and used better than bouillon instead of bouillon cubes. If you go the better than bouillon route you will need to add salt. Bouillon cubes are salty by themselves.
Finally, after it was cooked I removed the chicken, turned the instant pot to sauté, reduced the sauce and added some corn starch to thicken it even more. I then shredded the chicken into large chunks and returned it to the sauce for about 2 minutes.
Except for the added mushrooms and tomato paste I did little to change the taste, and I have to say it was and is wonderful. It is great the first time you eat it and better the second and third time.
A great recipe. Thank you.
Winner winner chicken dinner! This really does taste like it has simmered all day and there is such depth of flavor. I followed the ingredients exactly except that I seasoned the chicken with salt and pepper before browning. I added in the tomato paste before adding in the chicken so I could stir it around easily to blend it in. My chicken thighs were rather large (8-9oz) so I set the Instant Pot for 12 mins instead of 11. Once the cycle was done I removed the lid and simmered on LOW for 5 more minutes since the chicken was a little underdone. I then removed the chicken and simmered the sauce an additional 10-15 mins to thicken it up as suggested in the recipe notes. The herbes de provence really make this dish! Absolutely DELICIOUS!
Flavors meld together like they've been simmering all day in a fraction of the time. A couple of small changes - I season the chicken prior to sauteeing. Instead of chicken bouillon cubes, I started using Better Than Bouillon Chicken Base as it contains much less salt and seems to have more flavor. I also added a small jar of Mancini Roasted Peppers (drained). I also NEVER use QR (quick release) for any poultry or meat as I find the meat comes out tough & rubbery. I cancel the pressure, then let the pot sit & NR (naturally release pressure) 15-20min. With that said, this dish is wonderful served over garlic mashed potatoes or if keeping to a low carb diet, over mashed cauliflower. YUM!! Thanks, Diana71. My family loves this!
Thought the chicken was stringy. I cooked a different but similar Instant Pot ecipe earlier this week that was a lot less hassle, and which just called for the raw chicken to be cooked for 11 minutes, then sit in NPR for another 11. If I were to make this again I would not saute the chicken first. I would saute the veggies and then cook the chicken without sautéing it.
Uh-mazing! Added artichoke in lieu of mushrooms since I didn t have any. This dish was so easy and fast! I ll definitely be making it again!
I WILL definitely make this again. I added more time since we re at a high altitude
I definitely will make it again. I used an 8-pack of thighs, so I doubled all ingredients. No mushrooms on-hand, so I added diced zucchini and chopped kalamata and green olives. I sauteed the veggies, not the thighs. Inserted the trivet and stacked the thighs. About 1.5 cups of chicken broth, 14 oz can of tomato sauce, 14 oz. can of diced tomatoes, and a 6 oz. can of tomato paste was mixed and dumped over the chicken. Eleven minutes of high pressure, ten minutes of natural release, and ten minutes to reduce on sautee with the spices added. Delicious! The thighs came out as tender as a big-box store's rotisserie chicken.
Both an excellent use of the instant pot and an excellent recipe. Saving this for more dinner parties.
Delicious over cauliflower rice! I sprinkled some oregano and thyme in with the vegetables. Will add this one to the make again list.
