Chicken stew provencal web

Chicken Provençal with Bell Peppers, Garlic, and Black Olives (Instant Pot)



  • 1-2 Tbsp Olive Oil
  • 4 Chicken Thighs, boneless, skinless
  • ½ cup AP Flour
  • 1-2 tsp Salt
  • 1/2-1 tsp Black Pepper, freshly ground
  • 1 medium onion, chopped
  • 2 red bell peppers, cut into strips
  • 4-6 cloves Garlic, minced
  • ½ cup Red Wine
  • 1 cup crushed tomatoes with their juice, canned
  • 2 tsp Fresh Sage, minced
  • 2 teaspoon fresh thyme, minced
  • 2 tsp Rosemary, minced
  • 2 tablespoon basil, chopped
  • 1/3 cup Black Olives, such as Niçoise or Kalamata, halved and pitted
  • 1 tsp Anchovy, pasted

Cooking Instructions

1. Turn on instant pot on sauté mode for 20 min. Season the chicken with salt and dredge the thighs in flour. Heat the oil in the pot and sear the thighs. Cook the chicken until browned, about 3-4 minutes on each side. Remove the chicken from the pan. Pour off excess fat from the pan leaving about 3 tbsp.

2. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the wine to the pot and the tomatoes, sage, rosemary, thyme, basil, olives, anchovy paste, and adjust seasoning with some salt.

3. Add the chicken thighs and any accumulated juices.

4. Cancel the sauté mode, put the lid on, closed securely, close the vent and push the poultry mode and set for 10 minutes.

5. Once the timer goes off, let the pot depressurize naturally for 10 more minutes. Release the excess steam from the pot by turning the valve on the lid to “venting”.

6. Open the lid and taste. Adjust seasoning with salt and fresh pepper.