Today we’re going to be making a creamy tomato chicken in the instant pot. It has a nice rich sauce made with tomatoes, some heavy creams, spices and seasonings, and a little white wine.
If you don’t like to put wine in your sauce, then you could put in some chicken broth. So let me show you what it looks like.
So come along with me and let’s make some creamy tomato chicken in the instant pot together.
What Are The Ingredients Needed To Make Instant Pot Creamy Tomato Chicken?
Let’s look at the ingredients needed to make this recipe.
You’ll need three to three and a half pounds of chicken. I’m using bone-in chicken legs & thighs.
One to two teaspoons of salt,
four teaspoons of Italian seasoning,
two teaspoons of smoked paprika,
one teaspoon of garlic powder,
one teaspoon of onion powder,
one teaspoon of black ground pepper,
three tablespoons of unsalted butter,
two tablespoons of olive or avocado oil,
two 15-ounce cans of tomato sauce,
one medium to large onion, diced,
two tablespoons of minced garlic,
A quarter of a cup of white wine. I’m using Chardonnay.
and half a cup of heavy cream.
How To Make Instant Pot Creamy Tomato Chicken?
Let’s plug your instant pot, hit the saute button. You’re going to let it warm up. While it’s warming up, we’re going to get our seasonings ready.
In a small bowl, add one teaspoon of salt, four teaspoons of Italian seasoning, two teaspoons of smoked paprika, one teaspoon of onion powder, one teaspoon of garlic powder, and a teaspoon of black pepper.
I’m going to use a small whisk and blend it and put that aside.
I’m going to make my chicken lay it out on a plate so that I can season it. I like to season the bottom of the chicken first.
So I’m just sprinkling the seasoning and using only half of the seasoning blend we made and the other half is going to go into our sauce.
Now I’m flipping over my pieces of chicken and using about a quarter of the seasoning mix to coat the skin side of my chicken.
When I’m all done seasoning, I should have about half of the seasoning mix leftover.
Going back to our instant pot, your display should say hot. That means it’s ready to start the sauteing.
Before I start browning my chicken, I am going to add oil and three tablespoons of butter, which is enough to saute my chicken. It’ll add lots of flavor to the chicken skin.
I’m adding my chicken in the pan, skin side down. I always like to brown the skin side first, that’s just my personal preference and you don’t want to overcrowd the pan.
I will be browning my chicken in two batches because of the number of pieces that I have. After it cooks about three to five minutes, flipping it over to let it get golden brown on the second side.
Once all the chicken is done browning, I’m going to remove it and put it on a plate and you’ll see all the golden fat at the bottom.
For my second round, I don’t need to add any additional fat. It seems like it’s enough. Adding the remaining pieces of my chicken, flipping it over after about three to five minutes. Once it’s done, I’m removing it all.
You will notice that you will have beautiful brown bits at the bottom of the pan and you don’t want to take it out of the pan.
So I’m going to use my wine to deglaze the pan. I will be using a wooden spatula to get the pieces off the bottom of the pan.
Once I’m convinced that all the bits are off, I’m going to add in my pieces of onion.
If it doesn’t look like you have enough fat in your pan, go ahead and add another tablespoon of butter.
Add in my minced garlic.
Add in our two cans of tomato sauce and these are just plain tomato sauce. They’re not seasoned. We have enough seasoning already for this recipe, so you don’t need to.
So now I’m adding the remaining second half of my seasoning into our tomato sauce.
It already just smells so delicious now to get everything ready for the instant pot. I always put it in my rack and I’m going to layer my pieces of chicken on top of it.
It doesn’t matter if you layer them skin side up or skin side down and you just stack them up evenly. So they’re laid flat in the pot.
Now I’m going to ensure that my rubber seal is sitting in the rack. I use my finger and ensure that it’s pushed down evenly and I always go around it at least one time, put on my lid, secure it, lock it into place, and put the valve to the ceiling.
To set the cooking time, we’re going to hit cancel, pressure cook.
And the last time I used it, I set it for 11 minutes. So I’m just bringing it down one minute to 10 minutes, a total cook time of 10 minutes.
We’re going to let it sit at a natural release of 10 minutes after it’s done cooking. Once it’s done cooking, I’m going to hit cancel. Now I’m going to release the steam from my instant pot. We did a 10-minute natural release, but there’s still some steam in here.
So I’m going to use my wooden spoon to open up the valve for the rest of the steam to come out until the pin drops.
Once the pin drops, it lets us know that all the pressure has been released from the pot and it’s safe to open the lid.
Now, to open the lid, I’m going to turn the handle counter-clockwise.
And look at that cooked chicken. I wish you could smell how delicious it smells. So now I’m going to use a slotted spoon and carefully remove the pieces of chicken. So we’re able to finalize the sauce.
I’m not using tongs because the chicken is cooked so tenderly that I don’t want the pieces of chicken to rip apart. So I’m carefully using my slotted spoon to take out the chicken.
Once all the pieces are carefully removed, we’re going to remove the trivet. My trivet is not hot, so I didn’t need potholders, but if fear it is hot, please use potholders.
Now we’re going to finish up the sauce. I just pushed the saute button back ON to warm up the sauce as we try to complete it.
So, first I’m going to put in a little salt, but make sure you taste your sauce before you adjust the seasonings. I used unsalted butter, and I did not use chicken broth, I use the wine instead, so I needed a little more salt and I’m going ahead and adding in my heavy cream.
I’m going to let it thicken and simmer for a few minutes and then the sauce will be complete.
Always do one more taste test to ensure that the spices are just the way you want them and it is perfect.
Some people like to put all the pieces of chicken back into the sauce. Others won’t want to do this, they’ll just keep the cooked chicken on the side, pour the sauce in a gravy boat and pour the sauce over the chicken as desired. Some people like a lot of sauce and some people don’t.
So whichever way your family likes it, do it that way. So there you have it. Creamy tomato chicken made in the instant pot.
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- 3-3.5 lbs of bone in chicken thighs, legs or combination of both
- 3 Tbsp. unsalted butter (if you only have salted, reduce the salt added to the recipe)
- 2-3 Tbsp olive or avocado oil
- 1 tsp ground black pepper
- 1-2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup heavy cream
- 1 large onion, diced
- 2 Tbsp garlic, minced
- 1/4 cup white wine (I used chardonnay. If you don't want to use wine, substitute chicken broth)
- 2 -15oz cans tomato sauce
- 3-4 Tbsp Italian seasoning
- 2 tsp smoked paprika
- Plug your instant pot, hit the saute button, and let it warm up.
- While it’s warming up get the seasoning ready. In a small bowl add one teaspoon of salt, four teaspoons of Italian seasoning, two teaspoons of smoked paprika, one teaspoon of onion powder, one teaspoon of garlic powder, and a teaspoon of black pepper. Whisk and blend the mixture. Set it aside.
- Lay the chicken on a plate and start seasoning. Bottom of the chicken first. Use half of the seasoning mix to coat the chicken pieces and the remaining half for the sauce.
- Flip the chicken and coat the seasoning mix on the skin side of the chicken.
- See if the Instant Pot display says Hot. If it is then it is ready for sauteing
- Add oil and 3tbs of butter to the pot. Once hot, add chicken pieces, skin side down. Brown the chicken in batches.
- After it cooks for 3 to 5 minutes flip it over to let it get golden brown on the second side.
- Once all the chicken is done browning, remove it and put it on a plate and you’ll see all the golden fat at the bottom of the pot. Use this remaining fat to brown the rest of the chicken.
- You will notice brown bits at the bottom of the pan and you don’t want to take them out of the pan.
Making Chicken Sauce
- Pour wine to deglaze the pan. use a wooden spatula to get the pieces off the bottom of the pan.
- Add pieces of onion, minced garlic, two cans of tomato sauce, and the remaining half of the seasoning mix. Blend well.
- Now, Insert the rack on top of the mixture and layer chicken on it. Lay all the pieces flat in the pot.
- Now I’m going to ensure that my rubber seal is sitting in the rack. I use my finger and ensure that it’s pushed down evenly and I always go around it at least one time. Put on my lid, secure it, lock it into place, and put the valve to the ceiling.
- Set the cooking time by hitting cancel, pressure cook, and set the timer for 10 minutes. Once cooked do the natural release for 10 minutes.
- Wait until the pin drops and use a wooden spatula to release the rest of the steam.
- Use a slotted spoon and carefully remove the pieces of chicken and the trivet.
- Push saute button back ON to warm up the sauce.
- Add a little salt and whipped cream. Let it thicken and simmer for a few minutes and then the sauce will be complete.
- Pour the sauce on the chicken and serve with cauliflower rice.
Amount Per Serving:Calories: 375kcalTotal Fat: 28gCholesterol: 141mgSodium: 912mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 20g