- 5-6 Chicken Thighs, bone in
- 3 Stalks Celery, chopped
- 1/2 Yellow Onion, chopped
- 2 Cloves Garlic, minced
- 5oz Crimini Mushrooms, sliced
- 14oz can Stewed Tomatoes
- 3/4C chicken broth
- 2TBSP Tomato Paste
- 2-3TBS Herbes de Provence
- Salt and Pepper
- 1 TSP Crushed Red Pepper
- Olve oil
Heat oil in the Instant Pot on “Saute” mode, add chicken. Cook until browned, about 4-5 minutes per side. Transfer chicken to a plate.
Place celery, onion, and mushrooms in the pot, cook and stirring until soft, about 5-6 minutes. Add the garlic and tomato paste and cook for about 2-3 minutes, then add the stewed tomatoes and chicken broth and stir a few times. Sprinkle with herbes de Provence and add the chicken back to the pot.
Close and lock the lid and select high pressure and set for 11 minutes. Allow 10 to 15 minutes for pressure to build before the cooking process starts.
Once cooked, allow for the natural pressure release to happen before unlocking lid and opening. Season the chicken to taste with red pepper flakes and black pepper.
Serve with Zoodles or Cauliflower Mash. ENJOY! Serves 2-3