Instant Pot Chicken with Roasted Tomato Sauce, Cannellini Beans, and Lemon Rosemary

Instructions

1. 1

   1. Season the chicken thighs with the salt, black pepper, and sweet paprika.

2. 2

   2. Turn on the Instant Pot Sauté function. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once, until lightly colored. Transfer the chicken to a plate.

3. 3

   3. Add the onion and cook for 2 minutes. Stir in the garlic and fresh rosemary, and cook 30 seconds more until fragrant.

4. 4

   4. Add the cherry tomatoes and tomato paste. Cook for 3 minutes, stirring, so the tomatoes begin to break down and the paste lightly caramelizes.

5. 5

   5. Pour in the chicken broth and lemon juice. Scrape the bottom of the pot well with a wooden spoon to release any browned bits.

6. 6

   6. Return the chicken to the pot and add the cannellini beans and lemon zest. Stir gently.

7. 7

   7. Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually.

8. 8

   8. Open the lid, switch back to Sauté, and add the spinach. Cook for 1 to 2 minutes until wilted and the sauce thickens slightly.

9. 9

   9. Taste and adjust with more salt or pepper if needed. Serve hot. If you want to keep it warm, use the Keep Warm setting; the pot typically holds near 140-165 °F / 60-74 °C.