4 –6 bone-in chicken thighs (depending on the 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
1/3 cup all-purpose flour
½ cup chicken broth
½ cup white wine
3 green onions (thinly sliced)
In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
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.
Add the wine and broth stirring to scrape any dripping off the bottom. Let the 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.
Naturally, release pressure for 10 minutes and then carefully quick release the rest of the pressure.
Serve chicken with sauce – I served this over hash brown patties – it was delicious.