Pressure-Cooker Chicken Thighs in Wine Sauce

• servings: 4 servings
• active time: 15 min
• total time: 50 minutes

Ingredients

2 tablespoons butter, divided

1 cup sliced fresh mushrooms

6 bone-in chicken thighs, skin removed (about 2-1/4 pounds)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon Italian seasoning

1/4 teaspoon paprika

1/3 cup all-purpose flour

1/2 cup chicken broth

1/2 cup white wine or additional chicken broth

3 green onions, thinly sliced

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 Tbsp. butter. When hot, add mushrooms; cook until tender, 3-4 minutes. Remove. Sprinkle chicken with salt, pepper, Italian seasoning and paprika. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess.

Heat the remaining butter in pressure cooker; brown chicken on both sides. Remove. Add the broth and wine to pressure cooker. Cook 2-3 minutes, stirring to loosen browned bits from pan. Press cancel.

Return chicken and mushrooms to cooker; add green onions. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure naturally release for 10 minutes and quick-release any remaining pressure. (A thermometer inserted in chicken should read at least 165°.)

Test Kitchen tip

To slow cook, place browned chicken and mushrooms in slow cooker; add remaining ingredients and cook on low until chicken is tender, 3-4 hours.