Easy Chicken Bouillabaisse

Traditional bouillabaisse is a French tomato-based seafood stew. Here, the same treatment is given to chicken. The toasted garlic bread is for sopping up the delicious broth flavored with fennel, thyme, white wine, orange juice, and garlic.

PREP TIME: 35 minutes

FUNCTION: Sauté (More/Normal); Meat/Stew

CLOSED POT TIME: 50 minutes

TOTAL TIME: 1 hour 15 minutes

RELEASE: Natural

SERVES: 6

• 2 tablespoons olive oil
• 6 skinless, boneless chicken thighs (1½ pounds)
• 2 medium fennel bulbs, cut into wedges (reserve 2 tablespoons fronds)
• 1 large onion, halved and thinly sliced
• 2 bay leaves
• 1 large sprig fresh thyme
• ¼ teaspoon crushed red pepper
• 2 cups chicken broth
• 1 14.5-ounce can fire-roasted diced tomatoes
• 1 cup dry white wine
• ⅓ cup orange juice
• 2 cloves garlic, minced
• 1 tablespoon finely shredded orange zest
• Toasted garlic bread

PREP

Select sauté on the Instant Pot® and adjust to more. Add oil to pot. Cook chicken, half at a time, until golden brown, for about 10 minutes. Transfer chicken to a clean plate; set aside. Press cancel. Select sauté and adjust to normal. Add fennel and onion to pot. Cook and stir until slightly softened for about 10 minutes. Return chicken to pot. Add bay leaves, thyme, crushed red pepper, chicken broth, tomatoes, wine, orange juice, and garlic. Press cancel. Secure lid on pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust cook time to 8 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Place 1 chicken thigh in each of six soup bowls. Remove and discard bay leaves. Ladle fennel, onion, and juices over the tops. Combine snipped reserved fennel fronds with orange zest and sprinkle over chicken.

Serve with toasted garlic bread.