Step 1

1 Pat the chicken dry

Step 2

2 Season lightly with salt and pepper on both sides

Step 3

3 In your electric multicooker on the highest SAUTE or BROWN function, heat the oil for 3 minutes or until it starts to shimmer

Step 4

4 Add half of the thighs to the pot, skin side down, and cook until browned, 5 to 7 minutes, then transfer to a plate

Step 5

5 Repeat with the remaining thighs

Step 6

6 If at any point your Instant Pot shows the HOT message and shuts down, reduce the heat setting and wait for it to come back on (often it will cool down enough when you add the second batch of thighs or, subsequently, the onions)

Step 7

7 If the message persists, splash in a little wine, scraping up any browned bits

Step 8

8 Just make sure to save 1/3 cup of the wine for pressure-cooking the chicken

Step 9

9 Stir the onions into the oil and rendered fat left in the pot and cook, stirring often, until the onions are translucent, about 5 minutes

Step 10

10 Add the bell pepper, if using, and garlic

Step 11

11 Cook, stirring constantly until the garlic is fragrant, 1 to 2 minutes

Step 12

12 Stir in the wine, scraping up any darkened bits on the bottom of the pot

Step 13

13 Return the chicken to the pot, skin side up (overlapping is okay), along with any accumulated juices

Step 14

14 Nestle the chopped tomatoes around the thighs (they can scorch on the bottom of the pot), trying not to cover the chicken completely

Step 15

15 Press CANCEL to turn off the heat

Step 16

16 Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time to 9 minutes

Step 17

17 Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt

Step 18

18 Never put your hands or face near the vent when releasing steam

Step 19

19 The temperature of the meat should read at least 165 degrees when checked with a thermometer in the thickest part of the thigh, away from the bone

Step 20

20 Transfer the thighs to a platter, cover loosely with foil and let the chicken rest while you finish the sauce

Step 21

21 Taste the sauce and season with more salt and/or pepper as desired

Step 22

22 If you’d like to thicken the liquid, cook using the highest SAUTE or BROWN function until you reach your desired consistency, typically 5 to 7 minutes, stirring frequently

Step 23

23 Pour the sauce over the chicken and serve warm

Step 24

24 VARIATION: To make this on the stovetop, use a large Dutch oven

Step 25

25 The steps are largely the same, but you’ll want to brown the chicken and then cook the onions over medium heat, adjusting the heat as needed

Step 26

26 After you have stirred in the wine and added the chicken back to the pot, reduce the heat to low, cover the pot and cook for 25 to 30 minutes, until the chicken is cooked through, checking occasionally to ensure the pot is not dry

Step 27

27 If it is, add a little more wine

Step 28

28 If desired, remove the cooked chicken from the pot and thicken the sauce over medium heat, stirring occasionally