This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot(R), 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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

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  • Place celery, onion, and mushrooms 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 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 the chicken to taste with red pepper flakes and black pepper.

Cook's Note:

If a thicker sauce is desired, remove chicken and bring sauce to a boil on "Saute" mode. Cook until reduced and thickened.

Nutrition Facts

392 calories; 24.5 g total fat; 96 mg cholesterol; 1073 mg sodium. 13.6 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2018
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
(54)

Most helpful critical review

Rating: 2 stars
01/26/2018
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
(23)
197 Ratings
  • 5 star values: 155
  • 4 star values: 37
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/30/2018
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
(54)
Rating: 5 stars
04/30/2018
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
(54)
Rating: 5 stars
09/18/2017
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
(35)
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Rating: 2 stars
01/26/2018
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
(23)
Rating: 5 stars
03/02/2018
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
(22)
Rating: 5 stars
11/06/2017
I WILL definitely make this again. I added more time since we re at a high altitude Read More
(8)
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Rating: 5 stars
01/31/2018
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! Read More
(8)
Rating: 5 stars
12/23/2018
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
(7)
Rating: 5 stars
03/23/2018
Delicious over cauliflower rice! I sprinkled some oregano and thyme in with the vegetables. Will add this one to the make again list. Read More
(7)
Rating: 5 stars
09/18/2017
Both an excellent use of the instant pot and an excellent recipe. Saving this for more dinner parties. Read More
(7)