Instant Pot Creamy Tomato Chicken Recipes

INSTANT POT CHICKEN IN CREAMY TOMATO SAUCE

Steps:

• In a mixing bowl add all the ingredients mentioned under seasoning. Mix well.
• Add Chicken thighs to the above seasoning and toss to coat the chicken.
• Turn on the Instant Pot to saute mode.
• Once the pot is hot enough, add 1 teaspoon butter and oil.
• Place the seasoned chicken thigh skin side down and let it brown for 2 minutes.
• Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
• Add rest of the butter to the pot, followed by chopped onion and garlic.
• Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
• De-glaze the pan with wine. Scrap the bottom of the pot well to release any stuck brown bits.
• Add tomato sauce, Italian seasoning, paprika, salt and pepper. Stir well.
• Place the browned chicken thighs in a single layer.
• Cover the lid. Switch to manual mode. Cook on high (full pressure) for 5 mins.
• Let the pressure release naturally for 10 minutes. Then do a quick release for any remaining pressure.
• Switch back to Saute mode.
• Stir in the cream and mix everything well to coat the chicken with the sauce.
• Once the sauce looks creamy and chickens are coated well, switch off the pot. ( Cream will split and the sauce will look grainy if the sauce is cooked for too long after adding the cream).
• Serve the chicken with creamy tomato sauce over pasta or sides of greens.
• Don't miss the step by step detailed video down after the recipe.

30 INSTANT POT CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Instant Pot chicken recipe in 30 minutes or less!

INSTANT POT CREAMY TOMATO SOUP

Steps:

• Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, and garlic.
• Saute for about 3 minutes, until the onions are soft and start to become translucent. Add the basil, salt and pepper and stir.
• Add the white wine and scrape any caramelized bits off the bottom of the Instant Pot.
• When the wine has almost entirely evaporated, add tomato puree and then the stock, stirring well.
• Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
• Cook for 5 minutes on "Pressure Cook". The Instant Pot will take about 10 minutes to come to pressure.
• When the Pressure Cook time is finished, carefully turn the release valve to "venting" (using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.) and release the pressure manually.
• When the pressure has released, open the lid, add the cream (or milk, or coconut milk) and blend with an immersion blender.
• Serve while hot with some freshly chopped basil leaves (optional)

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

INSTANT POT CREAMY TOMATO CHICKEN

Steps:

• In a small bowl, mix together the 4 seasonings for chicken. Add chicken breasts to seasoning and toss until all chicken is coated.
• Turn on the Instant Pot to SAUTE.
• Once the pot is hot enough, add 1 teaspoon butter and oil.
• Place the seasoned chicken in the Instant Pot and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
• Add rest of the butter to the pot, followed by chopped onion and garlic. Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
• De-glaze the pan with vinegar. Scrape the bottom of the pot well to release any stuck brown bits (and to prevent getting the BURN notification).
• Add tomato sauce, Italian seasoning, paprika, salt and pepper to the pot. Stir well.
• Place the browned chicken in a single layer in the Instant Pot. Cover the pot with the lid. Cancel SAUTE mode and switch to MANUAL mode. Cook on high (full pressure) for 5 mins.
• Let the pressure do a NATURAL RELEASE for 10 minutes. Then do a quick release for any remaining pressure.
• Switch back to SAUTE mode. Stir in the cream and mix everything well to coat the chicken with the sauce.
• Once the sauce looks creamy and chicken is coated well, turn off the pot.
• Serve the chicken topped with the creamy tomato sauce. Serve over your favorite pasta.