Chicken Toscana with White Beans

Setting the pressure-cook time for just 1 minute after the vegetables are added to the pot—and using a quick release to depressurize—ensures that they don’t get overcooked (especially the delicate zucchini!).

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Poultry; Pressure/Manual (High)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour 10 minutes

RELEASE: Quick

SERVES: 6

• 3 pounds bone-in chicken thighs, skin removed (about 6 thighs)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 sprig fresh rosemary
• 1 cup dry white wine
• 2 zucchini, cut into 1½-inch chunks
• 8 ounces button mushrooms, cleaned
• 1 6-ounce jar marinated artichoke hearts, drained
• 6 ounces chopped fire-roasted red peppers, drained
• 1 6-ounce jar pitted Kalamata olives, drained and halved
• 12 ounces pappardelle or other wide noodle, cooked according to package directions
• ⅓ cup finely chopped fresh flat-leaf parsley
• ¼ cup snipped fresh basil

PREP

Season chicken with salt and pepper. Select sauté on the Instant Pot® and adjust to normal. Add the oil. When oil is hot, add rosemary sprig and stir until oil is very fragrant. Remove rosemary; discard. Working with half of the chicken at a time, brown chicken pieces on all sides in rosemary-infused oil about 5 minutes. Press cancel. Return all chicken to pot. Add wine to pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select poultry. When cooking is complete, use a quick release to depressurize. Press cancel. Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.

Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.

SERVE

Divide cooked pappardelle among six shallow pasta bowls. Using a slotted spoon, arrange chicken pieces and vegetables over pappardelle. Ladle a small amount of juices over each serving. Sprinkle with parsley and fresh basil.