You catch the smell through the steam vent and suddenly you are starving. It’s that kinda smell that pulls you close to the kitchen without even trying. The rich aroma of garlic, fresh herbs, and simmering chicken teases you real good.
Steam puffs out from that little valve hiss you know so well on your pressure cooker. Just with the sound alone, you remember meals that made your belly happy. It’s like your whole kitchen is giving you a warm hug when you cook this.
This stew's kinda like taking a quick trip to the south of France but without leaving your city kitchen. The chicken thighs soak up all those bold flavors and herbs so well. You’re gonna love how the house smells while it’s cooking and how your stomach starts to grumble.
The Real Reasons You Will Love This Method
- You get the tender pull of chicken thighs that fall right off the bone thanks to the pressure build inside the cooker.
- The stew cooks faster than you'd expect, cutting down hours of simmering to just about 30-40 minutes.
- All the flavors meld perfectly because the pressure locks them in tight.
- Clean up is a breeze with just one pot to wash after you finish eating.
- You can count on consistent results every single time, even if you’re in a hurry.
Pressure cooking really changes the game. If you want to learn more tips for cooking chicken perfectly, check out our Classic Crockpot Pierogi Casserole with Kielbasa for another simple one-pot meal.
The Complete Shopping Rundown
- 2 pounds chicken thighs - bone in works best for flavor and that tender pull you want.
- 10 cloves garlic - these add that amazing punch to your base flavor.
- 1 can (15 ounces) black olives - drained, they bring a salty twist that’s so classic to Nicoise stew.
- 1 can (28 ounces) diced tomatoes - the juicy heart of the stew that gives color and body.
- 2 cups chicken stock - keep it tasty and rich, so try for low sodium if you can.
- Fresh rosemary, thyme, basil, and parsley - each about 2 tablespoons minced. Fresh herbs really change the game here.
- 3 tablespoons olive oil - for that golden sear on the chicken.
- Sea salt and freshly ground black pepper - season to taste, you wanna balance the flavors just right.
When you’re shopping try to grab fresh herbs if you can. They lift this stew from good to wow. Also, good quality chicken stock makes such a difference because it’s the stew’s broth base. Everything else is pretty simple pantry stuff but don’t skip the olives; they are kinda essential.
For a variety of savory dishes and more ideas on using olives and fresh herbs, consider checking out our Easy Marinated Cheese Appetizer with Salami & Green Olives.
The Full Pressure Cooker Journey
- First off, season your chicken thighs with salt and pepper real good. Don’t skimp here.
- Heat your olive oil in your pressure cooker pot over medium-high heat until shimmering.
- Add the chicken thighs carefully and brown each side about 4-5 minutes. This locks in juices and adds big flavor. Then, pull them out and set aside.
- Toss in the garlic and sauté for just about a minute until you start smelling that fragrance.
- Pour in your diced tomatoes and chicken stock, scraping off any browned bits stuck to the pot bottom. That’s flavor gold right there.
- Put your chicken back in and sprinkle in rosemary, thyme, basil, and parsley. Give everything a little stir to spread those herbs around.
- Seal your pressure cooker lid and bring it up to pressure. Wait for that satisfying valve hiss then start your timer for 25 minutes of pressure cooking.
- When time’s up, do a natural release for about 10 minutes then do a slow release to let out the rest. Open pot, add your black olives, and simmer uncovered for 5 more minutes so they heat through. Taste and tweak salt and pepper if needed. Ready to serve!
If you’d like other quick comfort food ideas, our Classic Crockpot Pierogi Casserole with Kielbasa is a one-pot wonder perfect for busy nights.
Easy Tweaks That Make Life Simple
- If you’re short on fresh herbs, dried versions work but use about a third of the amount. They still add a nice punch.
- Swap the thighs for chicken breasts if you gotta, but watch the cooking time since they cook faster and can dry out.
- Got no canned diced tomatoes? Use fresh tomatoes chopped up good but add a pinch of sugar. It balances acidity real nice.
These tweaks help when you run low or wanna mix it up. You still get a solid stew feeling even if you change up the original a bit. The pressure cooker handles the changes really well and keeps the dinner delicious.
That First Bite Moment
You spot that tender chicken thigh and the juices dripping from the rich stew broth. The smell pulls you in before the first forkful lands on your tongue.
The chicken tastes so soft you barely need a fork to separate it. The herbs hit your taste buds with bursts of rosemary, thyme, basil, and parsley all dancing together.
Black olives pop in with a salty tang, pairing beautiful with sweet tomatoes and garlic background. Every bite kinda warms your chest and settles your mind down after a busy day.
This stew leaves you feeling full and cozy, like wrapping up in a warm blanket on a chilly night. Y’all gonna wanna make it a regular soon.
Keeping Leftovers Fresh and Ready
- Cool the stew down natural-like before storing it in airtight containers for best freshness.
- Fridge storage works great for up to 4 days if you plan to eat it quick.
- Freeze portions if you wanna keep it longer; just thaw overnight in the fridge before reheating.
- Reheat gently on the stove or use your pressure cooker’s sauté mode so the tender chicken stays perfect and the stew doesn’t dry out.
Be sure to use airtight containers or heavy-duty freezer bags so flavors stay packed in and no funky fridge smells sneak in. This stew is a great meal prep option that you can always count on to be delicious again.
What People Always Ask Me
- Q How do I know when the chicken is done perfectly tender?
A When you see the tender pull happen and the meat comes off the bone with ease, you know it’s perfect. The pressure cooker does most of that work. - Q Can I use frozen chicken thighs?
A Totally, just add a few extra minutes to the pressure cooking time and make sure they are thawed before serving. - Q What if I don’t have fresh herbs?
A Dried herbs work fine too but use less since they are more concentrated. It’s not quite the same but still tasty. - Q Do I have to brown the chicken first?
A Not strictly but browning adds a deeper flavor and locks in juices. It’s worth the little extra time. - Q Can I skip the olives?
A Sure, but y’all miss out on that classic Nicoise salty tang. Maybe add a little caper or extra salt instead. - Q How long does the natural release take?
A Usually about 10 minutes. It’s slower but helps keep the chicken super tender and juicy.
For more cozy meal inspiration, you might like our Easy Marinated Cheese Appetizer with Salami & Green Olives, a great savory starter to complement your dinner.
French Nicoise Chicken Stew In Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 pounds chicken thighs bone-in for best flavor
- 10 cloves garlic
- 1 can (15 ounces) black olives drained
- 1 can (28 ounces) diced tomatoes
- 2 cups chicken stock preferably low sodium
- 2 tablespoons fresh rosemary minced
- 2 tablespoons fresh thyme minced
- 2 tablespoons fresh basil minced
- 2 tablespoons fresh parsley minced
- 3 tablespoons olive oil
- sea salt to taste
- freshly ground black pepper to taste
Instructions
Instructions
- Season chicken thighs with salt and pepper generously.
- Heat olive oil in pressure cooker pot over medium-high heat until shimmering.
- Brown chicken thighs on both sides about 4-5 minutes per side. Remove and set aside.
- Sauté garlic for 1 minute until fragrant.
- Add diced tomatoes and chicken stock, scraping up browned bits from the pot bottom.
- Return chicken to pot. Add rosemary, thyme, basil, and parsley. Stir to combine.
- Seal pressure cooker lid. Bring to pressure and cook for 25 minutes.
- Do a natural release for 10 minutes, then slow release remaining pressure.
- Add olives and simmer uncovered 5 minutes to heat through. Adjust salt and pepper to taste.
