Recipe Details

Ingredients

• 8 

  skin-on, bone-in chicken thighs

• 1/2 tsp. 

  kosher salt, plus more to taste

• 1/2 tsp. 

  black pepper, plus more to taste

• 1/2 c. 

  all-purpose flour

• 2 tbsp. 

  olive oil

• 1/3 c. 

  dry white wine or low-sodium chicken broth

• 2 tbsp. 

  tomato paste

• 1/2 tsp. 

  red pepper flakes

• 1/2 tsp. 

  ground thyme 

• 1/4 tsp. 

  ground turmeric

• 5 

  garlic cloves, minced

• 2 

  bell peppers (any color), sliced

• 1 

  medium onion, halved and sliced

• 1 

  14.5-ounce can diced tomatoes

• 8 oz. 

  cremini mushrooms, sliced

• 12 oz. 

  wide egg noodles

• Green salad, for serving

Description

1. Sprinkle both sides of the chicken with the salt and pepper. Dredge in the flour.
2. 2Set a 6-quart Instant Pot to sauté and heat the olive oil. Working in two batches, add the chicken, skin-side down, and cook until browned, 6 to 8 minutes per side. Remove to a plate.
3. 3Add the wine, tomato paste, red pepper flakes, thyme and turmeric to the pot and cook until you no longer smell the alcohol, 2 to 3 minutes. Add the garlic, bell peppers, onion, tomatoes and mushrooms; season with salt and pepper. Toss to coat the vegetables. Place the chicken on top.
4. 4Lock the lid, making sure the steam valve is in the sealing position. Set to pressure cook on high for 20 minutes. After the cycle is complete, carefully release the steam manually. Be careful of any remaining steam and remove the lid. Transfer the chicken to a plate. Set the pot to sauté on high and cook the sauce until thickened, 10 minutes.
5. 5Meanwhile, bring a large pot of water to a boil and cook the noodles according to the package directions. Drain.
6. 6Toss the noodles, vegetables and sauce in a large bowl. Serve with the chicken and salad.