Categories: Instant Pot
Ingredients
- 4 skin-on, bone-in chicken breasts
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/2 cup all-purpose flour
- 2 tbsp. olive oil
- 1/3 cup dry white wine or chicken broth
- 2 tbsp. tomato paste
- 1/2 tsp red pepper flakes
- 1/2 tsp ground thyme
- 1/4 tsp ground turmeric
- 5 garlic cloves, minced
- 2 bell peppers, sliced
- 1 medium onion, halved and sliced
- 14.5 oz. can diced tomatoes
- 8 oz. cremini mushrooms, sliced
- 12 oz. wide egg noodles
- Green salad, for serving
Directions
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Sprinkle both sides of the chicken with the salt and pepper. Dredge in the flour.
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Set an Instant Pot to saute and heat the olive oil. Working in 2 batches, add the chicken, skin-side down, and cook until browned, 6-8 minutes per side. Remove to a plate.
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Add the wine, tomato paste, red pepper flakes, thyme and turmeric to the pot and cook until you no longer smell the alcohol, 2 to 3 minutes. Add the garlic, bell peppers, onion, tomatoes and mushrooms; season with salt and pepper. Toss to coat the vegetables. Place the chicken on top.
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Lock the lid, making sure the steam valve is in the sealing position. Set to pressure cook on HIGH for 20 minutes. After the cycle is complete, carefully release the steam manually. Be carefully of any remaining steam and remove the lid. Transfer the chicken to a plate. Set the pot to saute on high and cook the sauce until thickened, 10 minutes.
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Meanwhile, bring a large pot of water to a boil and cook the noodles as directed. Drain.
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Toss the noodles, veggies and sauce in a large bowl. Serve with the chicken and salad.