Craving a trip to the Tuscan countryside but only have 15 minutes to spare? This Instant Pot Pollo Italiano is your delicious weeknight passport! Imagine tender, juicy chicken thighs swimming in a vibrant, rustic sauce of sun-ripened tomatoes, briny olives, and aromatic Italian herbs. Thanks to the magic of the pressure cooker, this incredibly flavorful meal comes together faster than you can set the table. It’s a low-effort, high-reward dish that will have everyone asking for seconds.
Ingredients
• 6 chicken thighs
• 1 tbsp. olive oil / 15 ml
• Salt and freshly ground black pepper, to taste
• 1 cup fresh chopped tomatoes / 240g
• 1/2 cup pitted olives / 75g
• 1/4 cup dry white wine / 60 ml
• 1 cup water / 240 ml
• 1 tbsp. Italian seasoning
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil. Season the chicken thighs generously with salt and pepper.
3. Carefully place the chicken in the pot and brown on all sides, about 3-4 minutes per side. Remove the chicken and set it aside.
4. Pour the white wine into the pot to deglaze, scraping any flavorful browned bits from the bottom.
5. Return the chicken to the pot. Add the chopped tomatoes, water, pitted olives, and Italian seasoning.
6. Secure the lid and set the steam valve to ‘Sealing’. Cook on the ‘Stew’ or ‘Meat’ setting for 10 minutes.
7. Once the timer finishes, allow the pressure to release naturally for at least 5 minutes before performing a quick release for any remaining pressure. Serve immediately.
Nutritional Information
• Per Serving
• Calories: 195
• Total Fats: 10g
• Net Carbs: 7g
• Protein: 18g
• Fiber: 2g
Pro Tips
• Don’t skip browning the chicken! This step creates a deep, caramelized flavor base that is essential for a rich and savory sauce.
• For a thicker sauce, remove the cooked chicken and switch the Instant Pot back to ‘Sauté’. Whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water and simmer until thickened.
• Serve this dish over creamy polenta, pasta, or zucchini noodles to soak up every last drop of the delicious sauce. A side of crusty bread is also a must!
• Add 1/2 a chopped onion and 2 cloves of minced garlic after browning the chicken for an extra layer of aromatic flavor. Sauté for 1-2 minutes before adding the wine.
FAQ
Q: Can I use chicken breasts instead of thighs for this recipe
A: Yes, you can substitute chicken breasts, but thighs are recommended as they stay more tender and juicy under pressure. If using breasts, consider reducing the cook time to 8 minutes to prevent them from drying out.
Q: What should I serve with Instant Pot Pollo Italiano
A: This dish is wonderful served over creamy polenta, pasta, or zucchini noodles to soak up the rustic tomato and olive sauce. A side of crusty bread is also highly recommended for dipping.
Q: How can I make the sauce thicker
A: For a thicker sauce, remove the cooked chicken and set the Instant Pot to ‘Sauté’. Whisk in a slurry made of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until the sauce thickens to your liking.
Q: Is it possible to make this Italian chicken without wine
A: Absolutely. If you prefer to omit the wine, you can deglaze the pot with an equal amount of chicken broth or water. The dish will still be incredibly flavorful thanks to the other aromatic ingredients.
