Recipes
Chicken Toscana
6 servings
1-2 hours
Medium
INSTRUCTIONS
- 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.
- Select POULTRY. When cooking is complete, use a quick release to depressurize. Press CANCEL. Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.
- 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.
- 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.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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