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!
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. Read More
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. Read More
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. Read More
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! Read More
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! Read More
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. Read More
This was very good ... I used frozen boneless skinless chicken thighs and increased the time to 13 minutes instead of 8 minutes. I did not brown the thighs, because they were frozen. I mixed the tomato paste with the stewed tomatoes; placed the frozen chicken thighs on top of the tomato mixture. I seasoned the chicken with the Herbes de Provence, and then piled the sauteed onion, celery, and mushrooms on top. Then, added the water and 3 tsp. of Tones Chicken Base. It was on the salty side, as I don't normally add much salt to my cooking. I think I will try 2 tsp. of the Chicken Base. Read More
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. Read More
*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.
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.
This was very good ... I used frozen boneless skinless chicken thighs and increased the time to 13 minutes instead of 8 minutes. I did not brown the thighs, because they were frozen. I mixed the tomato paste with the stewed tomatoes; placed the frozen chicken thighs on top of the tomato mixture. I seasoned the chicken with the Herbes de Provence, and then piled the sauteed onion, celery, and mushrooms on top. Then, added the water and 3 tsp. of Tones Chicken Base. It was on the salty side, as I don't normally add much salt to my cooking. I think I will try 2 tsp. of the Chicken Base.
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.
