There’s some irony here. In my world of loving slow, we have completely embraced our Instant Pot.

When I was growing up, my mom would leave me in charge of her time bomb ticking in the kitchen pressure cooker. It often contained some kind of stew. The steam valve would go off and spin angrilyspitting steam all over the kitchen while making the loudest shrieks. Today, we can enjoy electric pressure cookers that are very safe and the functions take all the guess work out of the experimentation.

This meal has so much flavor! If you choose not to use white wine, you can substitute chicken stock. The wine flavor is very mild but marries beautifully with the sweet garlic and oregano. A healthy and wholesome dinner cooked in the Instant Pot is perfect for a mid-week busy night. We’ve enjoyed this chicken several times, even this past Monday night. So, so good and tender!

White Wine Herb Chicken

3 lbs. bone-in (skin on or off) chicken thighs and/or drumsticks

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1 tablespoon dried oregano

2 cups white wine (substitute chicken stock)

salt and fresh ground black pepper

Turn the Instant Pot to the sauté function and add the olive oil. When heated, add the chicken, salt generously and brown well on both sides. Add the garlic, oregano, pepper, and wine. Set the Instant Pot to the poultry function (automatically sets for 15 minutes) and keep the steam vent closed. That’s it! I allowed it to slow release and stay warm until we were ready to eat. Disclaimer: I did not cook the potatoes with the chicken. I did take the chicken out and added small red potatoes to the broth in the Instant Pot. Turned it on to pressure cook for 7 minutes and allowed to slow release. The little potatoes will melt in your mouth. You’ll love it!

Tell me when you make it, and I do so love to see your pictures!

with love. Damaris