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Instant Pot Chicken Hunter's Stew

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Instant Pot Chicken Hunter's Stew
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
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 3/4 cup water
  • 3 cubes chicken bouillon, crumbled
  • 1 pinch red pepper flakes
  • 1 pinch ground black pepper to taste
Instructions
1
Acquire the necessary components.
2
Take chicken thighs and give them a thorough wash under running water, then gently pat them dry with paper towels to remove excess moisture.
3
Heat oil in the container of an electric pressure cooker, such as Instant Pot, on its Sauté mode; add chicken and cook until it is nicely browned from both sides, approximately 6 minutes per side.
4
Transfer the chicken to a plate and reserve the juices that accumulated in the pot.
5
Add sliced mushrooms, chopped celery, and diced onion to the pot; stir occasionally until they become soft and tender, roughly 5 minutes.
6
Add minced garlic to the pot; stir well until it releases its fragrance, about 2 minutes.
7
Return the chicken to the pot; add canned tomatoes and tomato paste for added flavor. Sprinkle some dried herbes de Provence over the top; then pour in enough water and bouillon to cover the ingredients.
8
Close and secure the lid of the pressure cooker, following the manufacturer's guidelines for high-pressure cooking.
9
Allow 10 to 15 minutes for the pressure to build up; then proceed with the cooking process.
10
Release the built-up pressure using the quick-release method, as instructed by the manufacturer; this should take approximately 5 minutes.
11
Carefully unlock and remove the lid of the pressure cooker, turning it away from you to avoid any splashes.
12
Check the chicken's doneness by inserting an instant-read thermometer into its thickest part; it should read 165 degrees F (74 degrees C).
13
Season the dish to taste with red pepper flakes and black pepper.