Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.

 

Instant Pot Pork Chops with Gravy

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If you are new to Instant Pot this is a great recipe to start with. It doesn’t require many ingredients and cooks quickly.

I used 1 inch thick boneless chops in this recipe so adjust you cooking time a little bit if they are thicker or thinner. I’m sure bone-in chops would work out just as well.

Instant Pot Pork Chops with Gravy
 
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Author:
Recipe type: Instant Pot
Serves: 4
Ingredients
  • 4 – 6 pork chops
  • 1 tablespoon cooking oil
  • ¼ cup red wine
  • 1 cup beef broth
  • 1 package of ranch dressing mix
  • 1 stick unsalted butter
  • 2 tablespoons of water
  • 2 tablespoons cornstarch
Instructions
  1. Using the sauté setting on the Instant Pot brown the pork chops on both sides using the oil. Remove chops to a serving platter, pour in the wine, and cook scraping and stirring to deglaze the bottom.
  2. Place the chops back into the Instant Pot and sprinkle on the ranch seasoning. Set the butter on top and then pour in the broth.
  3. Seal the lid on and press the pressure cook button, then set the time for 10 minutes.
  4. Leave the Instant Pot lid on to naturally release pressure for 5 minutes; turn to quick release to release the rest of the pressure.
  5. Remove the chops to a serving platter. Mix the water with the cornstarch, set the Instant Pot on sauté and mix the cornstarch mixture into the broth cooking until thickened to form gravy.
  6. Pour some of the gravy over the chops and serve the rest over mashed potatoes or hash browns.

 

Instant Pot Mini Hunter Chicken

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This Instant Pot Mini Hunter Chicken recipe looked really good so I thought I would give it a try. It is cooked in an Instant Pot so I knew it wouldn’t take all that long to put together.

Because of the type of sauce in this recipe I thought it would be real good served over pasta, but the original recipe served this dish over polenta. Well I have never made polenta before so I thought I would give it a try. I have include a link to the recipe for the polenta I used because it is some of the best I ever eaten; give it a try.

The only thing I would do different with this recipe is to allow a little more time to cook the sauce down, to thicken it a little bit, after the chicken is removed from the Instant Pot.

Instant Pot Mini Hunter Chicken
 
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Author:
Recipe type: Pressure Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • ½ medium onion sliced
  • 8 ounces fresh mushrooms (sliced)
  • 2 cloves garlic (crushed and minced)
  • ¼ cup red wine
  • 3 pounds bone-in chicken thighs or quarters
  • 1 can diced tomatoes with juice (28 ounces)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ cup water
Instructions
  1. Select the sauté function on the instant Pot. When the inner pot is hot add the oil, onion, mushrooms, and garlic and cook until mushrooms have given up some of their moisture; about 5 minutes. Add the wine and stir off any dripping stuck to the bottom of the inner pot.
  2. In a bowl mix together the tomatoes, water, and seasonings until well combined.
  3. Place the chicken over the mushroom mixture and pour the tomatoes over the top.
  4. Secure the lid and set Instant Pot to pressure cook for 20 minutes.
  5. When pressure cooking is done carefully turn the valve to vent to release the pressure and then carefully remove the lid.
  6. Remove the chicken to a serving platter. Serve the sauce and chicken over polenta – or pasta your choice.

 

Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
 
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Author:
Recipe type: Instant Pot
Serves: 6
Ingredients
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
Instructions
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Basic Instant Pot Stew Recipe

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I have seen many different versions of stew recipes created in an Instant Pot some a little more complicated than others. I decided to keep it simple. I started with the meat and just piled on the rest of the ingredients. Mixed everything up good, sealed the Instant pot, and pressed the stew button. Once the instant pot reached pressure the timer automatically set for 35 minutes – for me the end result was perfect, but I like my vegetables real tender. If you prefer your vegetables a little on the firm side you may want to reduce the time to 25-30 minutes.

Basic Instant Pot Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound stew meat (cut into one inch cubes-I used round steak in this recipe)
  • 1 pound fresh baby carrots
  • 2 medium potatoes (cut into 1 inch cubes)
  • 2 medium onions (cut into wedges)
  • 1 cup diced tomatoes (drained)
  • 1 cup beef broth
  • 1 celery rib (cut into ½ inch pieces)
  • 3 tablespoons quick cooking tapioca
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Instructions
  1. Place all ingredients into Instant Pot; mix thoroughly.
  2. Seal pot and press the stew button.
  3. When Instant pot is done cooking let rest for 10 minutes and turn the valve to quick release. ( being carful so you don’t burn yourself)

instant pot beef stew 2

Instant Pot Baked Beans Recipe

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I received an Instant Pot for a Christmas present from my son and decided to give it a try using an Instant Pot baked beans recipe. I have to admit I was a little skeptical that the beans would cook, and come out tender, with only 20 minutes of cooking time under pressure. The end result was a nice surprise, the beans were just right.

If you own an Instant Pot or a similar pressure cooker and need a good side dish give this Instant Pot Baked Beans Recipe a try; there’re really good.

Instant Pot Baked Beans Recipe
 
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Author:
Recipe type: Side
Serves: 4-6 as side
Ingredients
  • 1. 1 pound dried navy beans (cover and soak with water and 1 ½ tablespoons of salt for 8 – 16 hours in a cool place or refrigerator) The night before you make them works out fine.
  • 2. 6 strips thick cut bacon (sliced crosswise into ¼ - ½ inch pieces)
  • 3. 1 small onion (chopped)
  • 4. 2 cloves garlic (crushed and minced)
  • 5. 1 ¾ cups cold water
  • 6. ¼ cup dark molasses
  • 7. ¼ cup maple syrup
  • 8. 1 tablespoon soy sauce
  • 9. ¼ teaspoon salt
  • 10. 2 bay leaves
  • 11. Black pepper to taste
  • 12. 2 teaspoons Dijon mustard
  • 13. 1 teaspoon apple cider vinegar
Instructions
  1. Drain and rinse beans through a strainer.
  2. Place bacon in pressure cooker and turn heat to medium (Instant pot press the sauté button). Cook bacon until crispy. Stirring occasionally. Add the diced onion and black pepper; sauté for 1 minute. Add the garlic and continue cooking until fragrant (about 30 seconds)
  3. While bacon is cooking in a small bowl mix together the molasses, maple syrup, soy sauce and 1 ¾ cup of water until well combined.
  4. When bacon mixture is done pour in ½ cup of the molasses mixture and scrap the bottom of the slow cooker to scrap any drippings off the bottom. Add the beans, ¼ teaspoon salt, bay leaves, and mix in the rest of the molasses mixture making sure all the beans are covered.
  5. Close lid – and cook at High pressure for 20 minutes, and then allow 20 minutes of natural release. After 20 minutes move venting knob to venting position to release the remaining pressure and open lid carefully. Mix in the Dijon mustard and cider vinegar.
  6. Press the sauté button and cook to desired consistency. At this point you can also add salt and pepper to taste, extra vinegar, and molasses if needed.
  7. Note: In the original recipe they added additional molasses – I did the same.

To View original Recipe go to Instantpot.com

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