Pressure Cooker Chicken Thighs in Wine Sauce
I like this recipe because it has incredible flavor; everyone who has tried it loves it. For an easy meal, pair it with mashed potatoes and peas. —Heike Annucci, Hudson, NC
Prep: 15 min.
Cook: 20 min. + releasing Makes: 4 servings
2 Tbsp. butter, divided
1 cup sliced fresh mushrooms
6 bone-in chicken thighs, skin removed (about 2¹ ₄ lbs.)
¹₄ tsp. each salt, pepper, Italian seasoning and paprika
¹₃ cup all-purpose flour
¹₂ cup chicken broth ¹ ₂ cup white wine or additional chicken broth
3 green onions, thinly sliced
1. Select saute setting and adjust for medium heat in a 6-qt. electric pressure cooker; heat 1 Tbsp. butter. Add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. 2. Heat remaining butter in the cooker; brown chicken on both sides. Remove. Add broth and wine to cooker; set heat to medium-high. Cook 2-3 minutes, stirring to loosen browned bits. 3. Return the chicken and mushrooms to cooker; add green onions. Lock lid; make sure vent is closed. Select manual setting. Adjust pressure to high, and set time for 10 minutes. When cooking has finished, allow the pressure to naturally release for 10 minutes, then quick-release remaining pressure according to manufacturer’s directions. Per serving: 243 cal., 13g fat (5g sat. fat), 97mg chol., 284mg sod., 3g carb. (1g sugars, 0 fiber), 25g pro.
Test Kitchen tip: To slow cook, place the browned chicken and mushrooms in a slow cooker; add the remaining ingredients.
Cover and cook on low until the chicken is tender, 3-4 hours.