From The Electric Pressure Cooker Cookbook for Two by Erica Acevedo
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Servings: 2
Ingredients
4skinlessbone-in chicken thighs
Kosher salt
Freshly ground black pepper
1tablespoonoil
1/2cupdiced shallots
1/2cupdiced green bell pepper
1/2cupchopped portobello mushrooms
3garlic clovesminced
1/2teaspoonherbes de Provence
1/2cupwhite wine(or stock)
1 14-ouncecan crushed tomatoes with their juices
2tablespoonstomato paste
1 6-ouncecan Kalamata or black olives(optional)
Pinchred pepper flakes(optional)
Instructions
Wash the chicken and pay dry with paper towels, then season with salt and pepper.
Preheat the pressure cooker pot on sauté mode. When the display reads hot, add the oil, then add the chicken thighs in a single layer, cooking for 5 minutes on each side, or until browned. Transfer to a plate and set aside.
Add the shallots, bell pepper, and mushrooms and sauté until softened, 4 to 5 minutes. Add the garlic and herbes de Provence and cook for 1 minute, or until fragrant.
Pour in the wine and deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon and stirring them into the liquid. Cook until the wine is reduced by half.
Set the chicken on top of the contents of the pot, then pour in the tomatoes and their juices and the tomato paste.
Secure the lid and cook on high pressure for 12 minutes, then allow the pressure to naturally release, about 10 minutes. Open the vent at the top and remove the lid.
Stir in the olives and red pepper flakes (if using). Taste and adjust the seasonings as desired.
Serve over pasta, spaghetti squash, or polenta, garnished with basil or parsley.