Pressure-Cooker Chicken Thighs in Wine Sauce

Name: Pressure-Cooker Chicken Thighs in Wine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

12 Reviews

Total Time:Prep: 15 min. Cook: 20 min. + releasing

By Taste Of Home Editorial Team

Recipe by Heike Annucci, Hudson, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

I love this recipe for its incredible flavor—and it seems everyone who tries it does, too. For an easy pairing, try mashed potatoes and peas.—Heike Annucci, Hudson, North Carolina

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.

Watch How to Make Pressure-Cooker Chicken Thighs in Wine Sauce

TEST KITCHEN APPROVED

Pressure-Cooker Chicken Thighs in Wine Sauce

12 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:20 min

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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

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Directions

1
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.

2
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.
3
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°.)

Nutrition Facts

1 serving: 243 calories, 13g fat (5g saturated fat), 97mg cholesterol, 284mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.