Chicken Toscana

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREP

Step 2

Season chicken with salt and pepper.

Step 3

Select SAUTÉ On the Instant Pots and adjust to NORMAL.

Step 4

Add the oil.

Step 5

When oil is hot, add rosemary sprig and stir until oil is very fragrant.

Step 6

Remove rosemary; discard.

Step 7

Working with half of the chicken at a time, brown chicken pieces on all sides in rosemary-infused oil about 5 minutes.

Step 8

Press CANCEL.

Step 9

Return all chicken to pot.

Step 10

Add wine to pot.

Step 11

Secure the lid on the pot.

Step 12

Close the pressure-release valve.

Step 13

COOK Select POULTRY.

Step 14

When cooking is complete, use a quick release to depressurize.

Step 15

Press CANCEL.

Step 16

Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.

Step 17

Secure the lid on the pot.

Step 18

Close the pressure-release valve.

Step 19

Select MANUAL and cook at high pressure for 1 minute.

Step 20

When cooking is complete, use a quick release to depressurize.

Step 21

Divide cooked pappardelle among six shallow pasta bowls.

Step 22

Using a slotted spoon, arrange chicken pieces and vegetables over pappardelle.

Step 23

Ladle a small amount of juices over each serving.

Step 24

Sprinkle with parsley and fresh basil.