This tasty Creamy Tomato Chicken is a fantastic low-carb dish that cooks in less than 15 minutes in a pressure cooker. Enjoy juicy and succulent chunks of chicken seasoned with Italian herbs, little white wine, and garlic and bathed in a creamy and cheesy sauce.
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.
Black ground pepper
Olive or avocado oil
Cans of tomato sauce
Large onion, diced
White wine ( Chardonnay)
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 for about three to five minutes, flip 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, and 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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- 2 tbsp olive oil or avocado oil
- 3 cloves garlic
- 2 lbs chicken thighs boneless, skinless
- 1/2 tsp salt
- 1/4 tsp pepper (can use lemon pepper)
- 1 12 oz jar marinated roasted red peppers drained and diced
- 1 8 oz jar marinated artichoke hearts drained
- 1 cup kalamata olives
- 1/2 medium red onion sliced
- 2/3 cup chicken broth
- 1/4 cup red wine vinegar
- 1/2 lemon juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1-2 tbsp arrowroot starch
- tbsp fresh basil chopped1/2 cup crumbled feta optional
Slow Cooker Instructions:
- Heat the skillet on medium-high heat. In the meantime, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
- Place the chicken in the bottom of the slow cooker. Fill the gaps of the chicken by inserting artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
- In a medium mixing bowl add 1/2 cup of chicken broth, lemon, vinegar, dried oregano, and dried thyme. Mix them. Pour the mixture on top of the chicken/vegetable mixture. Seal the top with a lid.
- Cook on low for 4 hours or 2 to 3 hours on high. Remove lid.
- Once cooking is complete, spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back to the slow cooker. Allow the sauce to thicken further for another 15 to 20 minutes.
- Serve this greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).
Instant Pot Instructions:
- Set your IP to saute. In the meantime, while it gets heated, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
- Place the chicken into the bottom of the instant pot. Fill the gaps of the chicken by filling it with artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
- In a mixing bowl add chicken broth, vinegar, lemon, dried oregano, and dried thyme. Mix well. Pour the mixture on top of the chicken/vegetable mixture. Seal the pot with a lid.
- Select the manual function and set the timer to 7 minutes and cook on high pressure
- Once the timer is stopped, do a quick release. Make sure the valve is down and release all the steam before opening the lid.
- Spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back into the instant pot. Allow the sauce to thicken further for another 15 to 20 minutes.
- Serve this keto greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving:Calories: 452Total Fat: 36gUnsaturated Fat: 0gCholesterol: 159mgSodium: 899mgCarbohydrates: 4gFiber: 1gProtein: 26g