Chicken Toscana
Servings Prep Time
6servings 35minutes
Cook Time
35 minutes
Servings Prep Time
6servings 35minutes
Cook Time
35 minutes
Ingredients
  • 3pounds bone-in chicken thighsskin removed (about 6 thighs)
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 2tablespoons olive oil
  • 1sprig fresh rosemary
  • 1cup dry white wine
  • 2 Zucchinicut into 1 1/2-inch chunks
  • 8ounces button mshroomscleaned
  • 6ounce jar marinated artichoke heartsdrained
  • 6ounce chopped fire-roasted red peppersdrained
  • 6ounce jar pitted Kalamata olivesdrained and halved
  • 12ounce pappardelle or other wide noodlecooked according to package directions
  • 1/3cup finely chopped fresh flat-leaf parsley
  • 1/4cup snipped fresh basil
Instructions
PREP
  1. Season chicken with salt and pepper. Select sauté on the InstantPot® and adjust to normal. Add the oil. When oil is hot, add rosemary sprig and stir until oil is very fragrant. Remove rosemary; discard. Working with half of the chicken at a time, brown chicken pieces on all sides in rosemary-infused oil about 5 minutes. Press cancel. Return all chicken to pot. Add wine to pot. Secure the lid on the pot. Close the pressure-release valve.
COOK
  1. Select POULTRY. When cooking is complete, use a quick release to depressurize. Press CANCEL. Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.
SERVE
  1. Divide cooked pappardelle among six shallow pasta bowls. Using a slotted spoon, arrange chicken pieces and vegetables over pappardelle. Ladle a small amount of juices over each serving. Sprinkle with parsley and fresh basil.