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Chicken Breast with Red Wine

Recipe by Clare
Print Recipe
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 2 large chicken breasts cut in half to make 4 pieces (if kept whole cook for longer)
  • 1 tbsp 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 tbsp tomato paste
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Optional for serving: fresh parsley rice, or mashed potatoes

Instructions
 

  • Step-by-Step Instructions
  • Turn on your pressure cooker to sauté mode and add the olive oil
  • 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
  • Remove the chicken and set aside, then add the onions and carrots to the pot. Sauté for 3 minutes until they start to soften
  • Add garlic and cook for 30 seconds until fragrant
  • 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
  • Add the chicken broth and thyme, then return the chicken to the pot
  • Lock the lid, set to high pressure, and cook for 10 minutes
  • Allow the pressure to release naturally for 5 minutes, then quick release the rest
  • 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)
  • Serve hot with your choice of side and garnish with fresh parsley if you like a little color and freshness
Keyword chicken, pressure cooker