Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary) Pressure Cooker Recipe

INGREDIENTS:

  • 10 skinless chicken thighs on the bone, 5 oz each
  • kosher salt and fresh black pepper
  • 3 – 4 small sprigs fresh rosemary
  • 1 tbsp + 1 tsp olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • pinch red pepper flakes, optional
  • 2 cups Imported crushed tomatoes (Tuttoroso)
  • 1/4 tsp dried marjoram
  • 1/4 cup dry white wine (Omit for Whole30)
  • 2 cups low sodium, fat free chicken broth
  • kosher salt and fresh black pepper

Instant Pot:  

  1. Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil,  brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
  2. Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
  3. Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.
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Pollo in Potacchio (Braised Chicken with Tomatoes and Rosemary) Pressure Cooker Recipe