Pressure Cooker Chicken Thighs in Wine Sauce
- 2 tablespoons butter, divided
- 1 Cup of diced tomatoes
- 6 bone-in chicken thighs, skin removed (about 2-1/4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- 1/3 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup white wine or additional chicken broth
- 3 red onions, thinly sliced
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. Sprinkle chicken with salt, pepper, Italian seasoning and smoked paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.
Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel.
Return chicken to cooker; add red onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)
Serve favorite pasta according to taste and plate!
Test Kitchen tip
Don’t follow the recipe! Taste as you go and be inspired to cook this dish in your own way. You can make substitutions. Consider using Zucchini noodles as your base. Flaxseed meal and almond meal may be used to replace the flour.