A quick and simple pressure cooker dish has been created from this great, traditionally slow-cooked recipe. With the help of the Instant Pot, you can quickly prepare a meal that is incredibly flavorful and will make your family think you simmered it all day. Serve as a stew or over spaghetti noodles, rice, or cauliflower rice.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 4 (6 ounce) bone-in chicken thighs, with skin
- 2 tablespoons olive oil
- 1 (4 ounce) package sliced fresh mushrooms
- 3 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can stewed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- ¾ cup water
- 3 cubes chicken bouillon, crumbled
- 1 pinch red pepper flakes (Optional)
- 1 pinch ground black pepper to taste (Optional)
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.
- If a thicker sauce is desired, remove chicken and bring sauce to a boil on Sauté mode. Cook until reduced and thickened.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 6 g |
| Sodium | 1073 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve “made” this recipe three times now and EACH time I immediately get a burn warning. I make sure there’s nothing stuck to the bottom before I put the lid on but each and every time I have to just throw it into a pan and cook it on the stove. I’m not an InstantPot newbie and I follow the recipe to a T so I just don’t understand. The flavor is good…but I have to cook it on the stove instead of the InstantPot.
This was excellent! Will definitely make it again. Used boneless skinless chicken thighs, Better than Bouillon, and doubled the mushrooms. The herbs de Provence really make the dish. Easy. Fast. Yummy!
Amazing -only thing I changed was I threw in a zucchini I had sitting in the fridge. It was wonderful, reminds me of the recipe I used years ago but in much less time!
So easy tast amazing! It’s a keeper we’re definitely gonna make it again
Delicious. I only used 2 bullion cubes – it seemed like a lot of salt. Also used boneless chicken and it was so tender you didn’t need a knife to cut it. Adding it to my Pinterest board!
….I (almost) always follow a recipe to the letter the first time I make it, and then ‘amend it’ next time if it’s good but maybe needs some ‘tweaking’, but this was pretty darn good as written…
One of my favorite Instant Pot recipes. It works equally well with boneless, skinless chicken thighs. Delicious with or without the mushrooms. I replace one or two of the bullion cubes with sodium free to back off on the salt content. I’m also heavy handed with the red pepper flakes because I like the heat. I’ve also thickened the sauce with a half tablespoon of cornstarch in cold water after it’s finished cooking. It’s nice served over some egg noodles.
Grew up with Cacciatore(Hunter’s Chicken) having green peppers in it, not mushrooms. SO, I’d add green peppers and opt for keeping or losing the mushrooms. Price and time of growing seasons would actually determine what’s more economical to add in. This was traditional an “out in the field/hunting/wilderness” meal. 😉 Even the “herbes de Provence” can easily just be some rosemary, thyme, oregano and basil blend(using basics you might have already). Doubt hunters carried specifically “herbes de Provence” in their packs. LOL
It’s been 25 years since I made this. With the Instant Pot It’s even better! I made some changes. I used chicken legs, sauted green peppers, onions and celery. I added flour to thicken the sauce and a little bit of salt for taste. I definitely will make this again, but next time I will not sauté the chicken. You can’t tell it’s been browned any way. But I added an additional 20 minutes, because my chicken was frozen and the chicken fell off the bone. It’s Amazing!!!
Loved it! Easy to make and it was delish. Perfect for meal prep for the week.
I followed the recipe with only a couple changes. I did not have chicken bouillon so I substituted 1 cup homemade chicken broth for the bouillon & the water. Also, the chicken itself was a little bland. Next time I’ll season it before I sauté it. There will be a next time. Outstanding recipe.
First time making this recipe. It is delicious! Followed the recipe, using boneless skinless thighs, used Better than Bouillon, mostly doubling the recipe, added about 1/2 cup of Merlot and I made it in an electric skillet with a detachable pan and put the pan in the oven after sautéing the veggies and the chicken then added the tomatoes and mushrooms for about 30 minutes. I served it over pasta with fresh shaved Parmesan. Fabulous recipe!
I made it for Thanksgiving potluck dinner. Everyone loved it!
Chicken came off the bone and sauce was tasty. My hubby liked it a lot. Super easy and quick to make!
Delicious and perfect! first time making in IP. I added chopped green pepper, mushrooms and Italian Seasoning. Did not add celery or herb de provence (just a taste preference). Family loved it! Will make again!
Easy to follow, end result was very good!
This was surprisingly good; mainly because we’re a breast-eating family. I took the dive and used thighs as written! (Please clean your thighs!) SCRUMPTIOUS!! As some suggested, I seasoned the meat before sauteing. Before cooking, I returned the meat to the pot AFTER adding the paste (added an extra tablespoon), the tomatoes, the Herbes De Provence (made from a recipe on this site), and the remaining ingredients (added about 1/3 C cooking wine, and used chicken base instead of bullion). This allowed me to mix the ingredients so they were better incorporated. After cooking I did a 10-minute natural release, removed the meat, and simmered for 10-minutes to thicken the sauce. We served the dish over spaghetti! Had no idea we were eating ‘European’! Delicious and added to the rotation! (NOTE: The next day hubby and I tasted slightly more salt than we noticed the night before. Next time I’ll either reduce the base or add more water since salt was also introduced from the wine.)
I have made this recipe for years! And never rated! But I have to say this is a 5 star must make!! Thank you so much!! For making my addition on a monthly basis!!
Great…
Very good. I would do as suggested by others in removing the chicken once cooked and thicken the sauce with either a cornstarch slurry or cooking down the liquid until thicker. Very good flavor. I used the Better than Boullion and sparingly seasoned the chicken prior to browning. I also used a mix of two types of tomato sauce blends and had ten barely frozen bone in thighs, settig the InstaPot for 13 minutes. Really good.
Absolutely delicious!!! I will be making this one again and again. My husband and I were so happy and for me it was fairly easy to make. I used boneless thighs, and reduced the duration of the high pressure pot time by 3 or 5 minutes. It was perfect.