Chicken Breast with Red Wine

When it comes to making dinner during a busy week, the pressure cooker is a total lifesaver. It transforms simple ingredients into a hearty, flavorful dish in a fraction of the time it would normally take. One of my go-to comfort meals is chicken breast with red wine, carrot and onions in the pressure cooker. It’s rustic, cozy, and tastes like it simmered for hours, but really, it’s ready in less than 30 minutes. This dish gives you all the comforting vibes of a slow-cooked chicken stew with none of the waiting around.

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Why You’ll Love This Recipe

This recipe is the kind you’ll keep coming back to whenever you need something satisfying but not complicated. Here’s why:

• It uses budget-friendly ingredients that you probably already have on hand
• The red wine adds depth and richness to the sauce without making it heavy
• Carrots and onions give natural sweetness that balances perfectly with the savory chicken
• It’s a pressure cooker recipe, so you get maximum flavor in minimal time
• You can serve it in different ways: over rice, mashed potatoes, pasta, or even with crusty bread

Ingredients You’ll Need

Here’s everything to gather before you get started:

• 2 large chicken breasts, cut in half to make 4 pieces (if kept whole cook for longer)
• 1 tablespoon olive oil
• 2 medium carrots, peeled and sliced
• 1 large onion, sliced into half moons
• 2 garlic cloves, minced
• ¾ cup red wine (a medium-bodied one like Merlot or Cabernet works well)
• ¾ cup chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• Salt and pepper to taste

Optional for serving: fresh parsley, rice, or mashed potatoes

Step-by-Step Instructions

1. Turn on your pressure cooker to sauté mode and add the olive oil
2. Season the chicken breasts with salt and pepper, then sear them on each side for about 2 minutes until lightly browned. This step locks in flavor
3. Remove the chicken and set aside, then add the onions and carrots to the pot. Sauté for 3 minutes until they start to soften
4. Add garlic and cook for 30 seconds until fragrant
5. Stir in the tomato paste, then pour in the red wine. Scrape the bottom of the pot with a wooden spoon to release all those delicious browned bits
6. Add the chicken broth and thyme, then return the chicken to the pot
7. Lock the lid, set to high pressure, and cook for 10 minutes
8. Allow the pressure to release naturally for 5 minutes, then quick release the rest
9. Carefully remove the chicken. If you want the sauce thicker, turn sauté mode back on and let it simmer for 3–5 minutes to reduce (can add a corn flour slurry if very runny)
10. Serve hot with your choice of side and garnish with fresh parsley if you like a little color and freshness

Ingredient Alternatives

Want to tweak this recipe? No problem. Here are some easy swaps:

• Instead of chicken breast: use chicken thighs for juicier meat
• Instead of red wine: try white wine for a lighter sauce or extra chicken broth if you prefer alcohol-free
• Instead of carrots: use parsnips, sweet potatoes, or even bell peppers for a different twist
• Instead of thyme: rosemary or oregano work beautifully
• Instead of tomato paste: add a spoonful of ketchup or a splash of balsamic vinegar for a touch of sweetness and acidity

Side Dish Suggestions

This chicken dish is versatile and pairs with lots of sides. Here are some great ideas:

• Creamy mashed potatoes to soak up the sauce
• Steamed rice or wild rice for a lighter option
• Egg noodles or pasta for a rustic Italian-style dinner
• Roasted vegetables like green beans, Brussels sprouts, or zucchini
• Crusty bread so you can mop up every bit of that red wine sauce

Tips for Success

• Choose a wine you’d actually drink, not cooking wine. The flavor really makes a difference
• Cut the carrots evenly so they cook at the same rate
• Don’t skip searing the chicken first. It adds so much extra flavor to the finished dish
• If your sauce is too thin, simmer it uncovered on sauté mode until it reduces to your liking
• Leftovers taste even better the next day, so don’t be afraid to make extra

Why This Recipe Works So Well

What makes this recipe shine is the balance of flavors. Red wine and tomato paste add richness, carrots and onions bring sweetness, garlic and thyme provide depth, and the pressure cooker ties it all together into a dish that feels like it’s been slowly simmering on the stove. It’s one of those comforting meals that feels like home no matter where you eat it.

Final Thoughts

Chicken breast with red wine, carrot and onions in the pressure cooker is a recipe that proves delicious doesn’t have to mean complicated. With just a few simple ingredients and under half an hour, you can serve up a dinner that feels hearty, comforting, and a little bit fancy. It’s perfect for weeknights, but it’s also elegant enough for guests. Pair it with your favorite side, pour yourself a small glass of the same wine you cooked with, and enjoy a cozy, flavor-packed meal that’s guaranteed to make it into your regular rotation.