Chicken Romano

By April 28, 2015

Submitted by Jennifer Z, AKA BuzyZGirl as an adaptation of a recipe found in “Miss Vickie’s Big Book of Pressure Cooker Recipes”

an instructional video can be found here: Instant Pot Chicken Romano


½ cup flour (all-purpose) **
½ tsp salt
½ tsp pepper
6 boneless skinless chicken (I cut mine into bite-sized chunks)
2 tbsp oil
1 onion minced
1 (10-ounce) can tomato sauce
1 tsp vinegar
1 (4-ounce can – I used fresh) sliced mushrooms
1 tbsp sugar
1 tsp garlic – minced
1 tbsp dried oregano
1 tsp dried basil
1 tsp chicken bouillon granules
1 cup Romano cheese

** I did not coat the chicken in flour I added later (I mixed 1 tbsp room temperature butter with 1 tbsp flour into a paste and add to cooked sauce to thicken)

Sauté chicken in oil until chicken starts to brown. Add onion and garlic and cook until they start to become translucent. Add remaining ingredients EXCEPT Romano cheese. Stir to combine ingredients. Secure the Instant Pot lid and ensure the pressure valve is set to pressure. Select the manual option and set timer for 10-minutes. After the 10-minutes is complete and the Instant Pot has moved into the keep warm mode allow 10-minutes to pass and then release pressure by turning the pressure valve to the steam position. Remove lid and add Romano cheese and stir. At this point I added the butter-flour paste-mixture to thicken sauce. Serve over pasta, rice, or enjoy on its own.

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