Name: Instant Pot Chicken Cacciatore
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bone-in chicken thighs, with skin - 4 (6 ounce); Olive oil - 2 tablespoons; Sliced fresh mushrooms - 1 (4 ounce) package; Celery, chopped - 3 stalks; Onion, chopped - ½; Garlic, minced - 2 cloves; Stewed tomatoes - 1 (14 ounce) can; Tomato paste - 2 tablespoons; Herbes de Provence - 2 teaspoons; Water - ¾ cup; Chicken bouillon, crumbled - 3 cubes; Red pepper flakes (Optional) - 1 pinch; Ground black pepper to taste (Optional) - 1 pinch

Ingredients for - Instant Pot Chicken Cacciatore

1. Bone-in chicken thighs, with skin 4 (6 ounce)

2. Olive oil 2 tablespoons

3. Sliced fresh mushrooms 1 (4 ounce) package

4. Celery, chopped 3 stalks

5. Onion, chopped ½

6. Garlic, minced 2 cloves

7. Stewed tomatoes 1 (14 ounce) can

8. Tomato paste 2 tablespoons

9. Herbes de Provence 2 teaspoons

10. Water ¾ cup

11. Chicken bouillon, crumbled 3 cubes

12. Red pepper flakes (Optional) 1 pinch

13. Ground black pepper to taste (Optional) 1 pinch

How to cook deliciously - Instant Pot Chicken Cacciatore

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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. France C