Name: Instant Pot Braised Chicken with Mushrooms and Tomatoes
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound portobello mushroom caps , gills removed, caps halved and sliced ½ inch thick; 1 onion, chopped fine; ¾ teaspoon salt , divided; 4 garlic cloves , minced; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 2 teaspoons minced fresh sage; ½ cup dry red wine; 1 (14.5-ounce) can diced tomatoes , drained; 4 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; ¼ teaspoon pepper; 2 tablespoons chopped fresh parsley; Shaved Parmesan cheese

Why This Recipe Works

We were inspired by cacciatore—which means “hunter style” in Italian—a dish known for its rustic ingredients, and traditionally long-simmered and served after a hunt. We wanted dinner on the table in a fraction of the time but without sacrificing any of the flavor. Cooking bone-in chicken thighs in a combination of red wine and diced tomatoes seasoned with fresh sage, yielded moist, well-seasoned chicken. (Removing the skin before cooking prevented the sauce from becoming too oily.) Umami-rich portobello mushrooms and tomato paste heightened the meaty notes.

Before You Begin

Serve with polenta.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add mushrooms, onion, and ¼ teaspoon salt. Partially cover and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in garlic, tomato paste, flour, and sage and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, then stir in tomatoes.

Sprinkle chicken with remaining ½ teaspoon salt and pepper. Nestle chicken skinned side up into pot and spoon some of sauce on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish, tent with aluminum foil, and let rest while finishing sauce.

Using highest sauté function, bring sauce to simmer and cook until thickened slightly, about 5 minutes. Season sauce with salt and pepper to taste. Spoon sauce over chicken and sprinkle with parsley and Parmesan. Serve.