Ingredients

• 1 pound skinless , boneless chicken thighs
• 2 small skinless , boneless chicken breasts, halved lengthwise
• 1 tablespoon sea salt
• 1 tablespoon fresh ground black pepper
• 0.25 tablespoons cornstarch
• 3 tablespoons extra-virgin olive oil , divided
• 3 stalks celery , chopped
• 1 small onion , chopped
• 4 cloves garlic , minced
• 1 , 8 ounce
• 1 green bell pepper , diced
• 1 red bell pepper , diced
• 2 large jarred roasted red bell peppers , chopped
• 0.75 cups dry Cabernet Sauvignon
• 3 tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chicken bouillon granules
• 2 teaspoons Italian seasoning
• 1.5 teaspoons red pepper flakes , or to taste

Instructions

1. 1 Dredge chicken thighs and breasts with salt, pepper, and cornstarch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 1/2 tablespoons olive oil in the Instant Pot bowl. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
3. 3 Heat remaining 1 1/2 tablespoons olive oil to the Instant Pot bowl. Sauté celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, red bell pepper, and roasted red bell peppers. Sauté until fragrant, about 1 minute more.
4. 4 Return chicken to the bowl. Add Cabernet Sauvignon, tomato paste, garlic powder, onion powder, bouillon, Italian seasoning, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition per serving