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.

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Cook's Notes:

Use all organic/free range ingredients if you can.

Flour can be substituted for the cornstarch.

Nutrition Facts

279 calories; protein 22.6g 45% DV; carbohydrates 13.1g 4% DV; fat 12.9g 20% DV; cholesterol 62.1mg 21% DV; sodium 1283mg 51% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2019
My first attempt at using the Instant Pot was a huge success! I stuck to the recipe except used only 2 chicken bouillon cubes, as someone mentioned 3 made their's too salty. Read More
(5)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2019
My first attempt at using the Instant Pot was a huge success! I stuck to the recipe except used only 2 chicken bouillon cubes, as someone mentioned 3 made their's too salty. Read More
(5)
Rating: 5 stars
11/13/2018
My entire family loved this dish. If you don't like spicy food, you should probably cut back a little on the red pepper flakes. It was not overwhelming, but had a bit of a kick to it. Read More
(5)
Rating: 5 stars
04/01/2019
Will definitely make this again. No peppers, because my husband doesn't like them. Next time I'll thicken with flour instead of cornstarch (preferred texture). Two cups chicken broth instead of bullion. Served over linguine with parmesan sprinkled on top. Delicious. Read More
(3)
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Rating: 5 stars
01/24/2018
This is absolutely delicious! My husband and I both loved it. The only change I made was to cut down on the amount of red pepper flakes. Will be excellent to serve to company Read More
(3)
Rating: 5 stars
07/26/2019
The prep work was worth the deliciousness that came out. This is a huge keeper. Read More
(2)
Rating: 5 stars
06/10/2019
Forgot the peppers and this was great! Read More
(2)
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Rating: 5 stars
08/04/2019
imade this recipe three times already, it is delicious and easy to follow directions. I will make it again I am sure! Read More
(2)
Rating: 4 stars
09/30/2018
This was pretty good. Oh so easy to make, the prep is easy and the Instant Pot does all the work! I used chicken breasts because that's what we eat. The celery didn't cook all the way but it was still good. I would add more tomato paste or sauce next time. Will be making again! Read More
(1)
Rating: 5 stars
03/02/2020
Very flavorful! I made a few changes to my liking. Did not have peppers so I added extra onion and mushrooms. I also added 1 tsp chicken "Better than Bouillon" and 1 Tbl of butter. I prepared my chicken with a generous amount of salt and pepper . I used 4 boneless chicken breasts and cooked for 9 minutes but I did not use quick release. Instead I let it sit for about 15 minutes before opening. The chicken was tender and moist with so much flavor! Delicious! Read More
(1)
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