Ingredients
· 1 Tbsp. extra-virgin olive oil
· 1 pound Portobello mushroom caps, gills removed and caps halved and sliced 1/2 inch thick (I used the stems too)
· 1 onion, chopped fine
· 3/4 tsp salt, divided
· 4 garlic cloves, minced
· 1 Tbsp. tomato paste
· 1 Tbsp. all purpose flour
· 2 tsp minced fresh sage
· 1/2 cup dry red wine (I used merlot)
· 1 (14.5 oz.) can diced tomatoes, drained
· 4 (5 to 7 oz.) bone-in chicken thighs, skin removed, trimmed
· 1/4 tsp pepper
· 2 Tbsp. chopped parsley
· Shaved Parmesan cheese
Steps
1. Using the highest sauté function, heat oil in Instant Pot until shimmering. Add mushrooms, onion, and 1/4 tsp salt. Partially cover and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in garlic, tomato paste, flour, and sage and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, then stir in the
tomatoes.
2. Sprinkle chicken with remaining 1/2 tsp salt and pepper. Nestle chicken skinned side up into pot and spoon some of sauce on top. Lock lid in place and close pressure release valve. Select high pressure cook
function and cook for 15 minutes.
3. Turn off Instant Pot and quick-release pressure. Carefully remove lid,
allowing steam to escape away from you. Transfer chicken to serving dish, tent with aluminum foil, and let rest while finishing sauce. (I just let it release naturally.)
4. Using highest sauté function, bring sauce to simmer and cook until
thickened slightly, about 5 minutes. Season sauce with salt and pepper to taste. Spoon sauce over chicken and sprinkle with parsley and
Parmesan. Serve.
From: Mediterranean Instant Pot:
Easy, Inspired Meals for Eating Well
By: America’s Test Kitchen
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