French Nicoise Chicken Stew In Your Pressure Cooker
Aromatic and comforting, this French-inspired Nicoise Chicken Stew delivers tender chicken thighs, bold olives, juicy tomatoes and fragrant herbs – all made quickly in the pressure cooker for a hearty one-pot meal.
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.
Notes
This stew is even better the next day—flavors deepen and it's meal-prep friendly. Store in airtight containers in the fridge or freezer.