Mini - Hunter Chicken


  • 1 tablespoon vegetable oil
  • 1/2 medium onion
  • 8 ounces sliced mushrooms
  • 2 cloves garlic
  • 1/4 cup red wine
  • 3 pounds bone-in, skin-on chicken thighs or quarters
  • 28 ounces 1 can diced tomatoes with juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Select the sauté function to heat the Instant Pot inner pot. When the display reads “Hot,” add the oil and heat until shimmering. Add the onion, mushrooms, and garlic, and sauté, stirring continuously, until mushrooms start to release their juices, approximately 5 minutes. Add the wine to deglaze the bottom of the inner pot, scraping up all the browned bits stuck to the bottom.
  • Lay the chicken, skin side down, on top of mushroom mixture. Press Cancel to turn off the sauté function.
  • Add the tomatoes, salt, pepper, oregano, thyme, rosemary, and 1/2 cup (120 ml) water. Stir to combine. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
  • Once cooking is complete, turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully open the lid and stir gently to combine the ingredients. Remove the chicken using tongs and set on a serving platter. Pour the sauce over the chicken and serve with polenta.
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