Ingredients

• 4 , 6 ounce
• 2 tablespoons olive oil
• 1 , 4 ounce
• 3 stalks celery , chopped
• ½ onion , chopped
• 2 cloves garlic , minced
• 1 , 14 ounce
• 2 tablespoons tomato paste
• 2 teaspoons herbes de Provence
• 0.75 cups water
• 3 cubess chicken bouillon , crumbled
• 1 pinch red pepper flakes , Optional
• 1 pinch ground black pepper to taste , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
3. 3 Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.

Nutrition per serving