This excellent and simple to make ham steak meal combines spicy salsa, apricot juice, and preserves. also fantastic for chicken!
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound skinless, boneless chicken thighs
- 2 small skinless, boneless chicken breasts, halved lengthwise
- 1 tablespoon sea salt
- 1 tablespoon fresh ground black pepper
- ¼ tablespoon cornstarch
- 3 tablespoons extra-virgin olive oil, divided
- 3 stalks celery, chopped
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 large jarred roasted red bell peppers, chopped
- ¾ cup dry Cabernet Sauvignon
- 3 tablespoons tomato paste
- 1 ½ teaspoons red pepper flakes, or to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chicken bouillon granules
- 2 teaspoons Italian seasoning
Instructions
- Dredge chicken thighs and breasts with salt, pepper, and flour.
- 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.
- Use all organic/free range ingredients if you can.
- Flour can be substituted for the cornstarch.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 1283 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was excellent! I didn’t have any breasts, so I only used chicken thighs. My husband doesn’t like mushrooms so I had to omit those and I didn’t have any roasted red peppers so I put in about half a cup of Classico jarred sauce. Other than that, I followed the recipe the way it was written…well, except I never put the right amount of garlic that recipe calls for. One clove? You mean a whole bulb? Lol! I was concerned that there might not be enough liquid for the instant pot, but it was fine. I wound up thickening the sauce, a little bit with cornstarch at the end because we like thicker sauces. This was really good and we served it over rice to get all of the sauce. I also added a little Parmesan cheese when I served it.
This was amazing!!!
Only change I made was to only use BNLS Chicken thighs, about 2 pounds. It was excellent, better than most Italian Restaurants I’ve had it at. Definitely will be made many times.
Great. Chicken was very tender.
MADE PASTA TO POUR IT OVER I WILL PUT LESS RED PEPPER
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!
Very tasty! I will cut back on the pepper flakes next time, but everything else was great!
If you prep everything in advance, this is ready in no time! The flavor was delicious, with a good kick. I skipped the corn starch, added more stock and shredded the chicken. It was great!!
imade this recipe three times already, it is delicious and easy to follow directions. I will make it again I am sure!
The prep work was worth the deliciousness that came out. This is a huge keeper.
Forgot the peppers and this was great!
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.
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.
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.
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!
This recipe was really good. I didn’t have any roasted peppers, so I just left them out. I added a can of diced tomatoes. Really easy, just a little prep time cutting the veggies. Done in 15 min in my instant pot. Will definitely make it again.
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