Ingredients
- 7 bone-in, skin-on chicken thighs
- Salt to taste
- Ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 2 red bell peppers chopped, or green bell pepper if preferred
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 can crushed tomatoes (28 ounces)
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/4 cups low-sodium chicken broth
- 1 bay leaf optional
Instructions
- Season the chicken thighs with salt and pepper. Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, place the chicken in the pot and brown for about 3 minutes on each side. Transfer the chicken to a plate, leaving any browned bits in the pot.
- Add the chopped onion, bell pepper, and sliced mushrooms to the pot. Sauté for about 4-5 minutes until the vegetables soften, then stir in the minced garlic and cook for another minute. Use a wooden spoon to scrape any browned bits off the bottom to deglaze the pot.
- Pour in the crushed tomatoes, tomato paste, dried oregano, dried basil, and chicken broth. If using, add the bay leaf. Stir well to combine all ingredients. Return the browned chicken to the pot, ensuring it is mostly covered by the sauce.
- Lock the lid, set the valve to sealing, and cook on high pressure for 13 minutes. Allow the pressure to release naturally for about 8 minutes before performing a quick release for any remaining pressure.
- Remove the bay leaf, if used. Adjust seasoning with additional salt and pepper if needed. Serve the chicken and sauce hot over pasta, rice, or zucchini noodles. Garnish with fresh basil or parsley if desired.
