This classic Italian dish comes together faster than ever thanks to your Instant Pot. It's loaded with all of our favorites--chicken, sweet peppers, mushrooms, and noodles--but it pressure cooks in just 8 minutes!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 tsp. of the salt and black pepper. In a 6-qt. electric pressure cooker use the sauté setting to brown chicken, half at a time, in 1 Tbsp. hot oil over medium-high heat. For a stove-top cooker, cook directly in the cooker. Remove chicken; drain off any fat. In the cooker heat remaining 1 Tbsp. oil over medium-high heat. Add onion, mushrooms, and remaining 1/4 tsp. salt; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove cooker from heat; carefully add wine. Return to heat; simmer 5 minutes. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully.

  • Sprinkle with parsley. Serve with pasta.

Nutrition Facts

813 calories; 23 g total fat; 5 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 320 mg cholesterol; 1062 mg sodium. 1674 mg potassium; 66 g carbohydrates; 6 g fiber; 12 g sugar; 80 g protein; 0 g trans fatty acid; 732 IU vitamin a; 108 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 25 mg niacin equivalents; 2 mg vitamin b6; 159 mcg folate; 2 mcg vitamin b12; 128 mg calcium; 8 mg iron;