Instant-Pot or Pressure Cooker
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 10minutes | 7minutes | 2minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time | Passive Time |
| 7minutes | 2minutes |
Ingredients
- 1 tbsp olive oil spray oil
- 1 tbsp Flour to sprinkle on thighs
- 1 tbsp fresh Garlic minced
- 1.25 lb chicken thighs boneless, skinless; trimmed
- 1 can Diced Tomatoes
- 1/4 cup dry white wine
- 1 tsp Ground White Pepper
- 1 tbsp Parsley dried; crumbled
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the pot. While it is heating, season the thighs with the pepper and parsley. Spray with oil then lightly coat with the flour.
- Once the cooker is hot, add oil and sear the chicken thighs a few at a time. Set them aside in a plate.
- Add more oil if needed then saute the garlic until it begins to brown. Stir in the mushrooms and cook until about halfway done. They should be browned but still juicy.
- Add the wine to deglaze the pan a bit, then stir in the tomatoes. Top with the chicken and any juices that have accumulated around them.
- Cover, bring to full pressure and cook for about 7 minutes. Drop the pressure. Season to taste with additional salt and/or pepper.
- Serve over rice or noodles.