Season the chicken thighs with a ½ teaspoon salt and ½ teaspoon black pepper. Add the flour to a small bowl and dip the chicken into the flour to coat on all sides. Shake off the excess flour.
Set the Instant Pot to sauté on high and add olive oil. Once the oil is hot, add the chicken thighs and brown on both sides, about 2 minutes per side. Remove the chicken from the pot and place it on a plate for later.
Add the diced onion, celery and carrots to the pot and season with a ½ teaspoon of salt. Cook for 2-3 minutes. Add in the tomato paste and garlic cloves and mix well to combine. Turn off the sauté function.
Add the chicken thighs back to the pot and pour in the wine and the chicken broth. Season with rosemary and thyme.
Cover the pot, set to pressure cook on high for 20 minutes. Quick-release the pressure and serve over your favorite pasta, risotto or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!
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NOTE: If you prefer to not cook with wine, use an extra cup of chicken broth and a splash of white wine or red wine vinegar if you don't want to cook with alcohol.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.