I’ve been waiting patiently to post some fall recipes and this is a good one! So hearty and comforting! This Instant Pot recipe will have you feeling warm and cozy!
Here‘s what you need: ( 6 servings)
1 t vegetable oil
6-8 boneless, skinless chicken thighs
Salt and pepper to taste
1 onion, chopped
1 lb baby carrots, sliced
2 celery stalks, sliced
1 small can tomato paste
1/2 t dried thyme
1/2 cup white wine
2 cups chicken broth
1 15 oz can diced tomatoes
1 lb small new potatoes, halved ( I left the skin on)
Set the Instant Pot to sauté mode. Add the oil. Brown the chicken thighs for about 3 minutes per side, salt and pepper to taste, and remove.
Add the onion, carrots, celery, tomato paste, thyme, and salt and pepper to taste. Sauté for about 5 minutes. Add the wine and bring it to a boil, then allow it to simmer for 2-3 minutes.
Add the broth, tomatoes and the chicken. Close the lid and set it to Pressure or Manual and set time to 23 minutes.
While this is cooking, place the potatoes in a pan of boiling water on the stove. Cook these just until they are fork tender. When the 23 minutes is up, release the pressure manually and uncover the Instant Pot. Remove the chicken and tear apart with two forks and add it back it. Stir in the potatoes. Adjust the salt and pepper to your taste. Enjoy!