This easy Instant Pot dinner is bursting with flavor. Juicy chicken thighs are cooked in a robust red sauce made using harissa, garlic-stuffed green olives, herbs and your favorite jar of pasta sauce. An easy one-pot pasta dinner ready in under an hour.
Course: Main Course
Cuisine: Instant Pot
2poundschicken thighsskin on
2tablespoonsextra virgin olive oil
1/2cupgarlic-stuffed green olivessliced
24ouncesfavorite red pasta sauce
salt and pepperto taste
1poundlinguinecooked according to package
parmesan cheesefor garnish
Turn on the Instant Pot and set to "saute" setting. While the Instant Pot preheats, season each chicken thigh with salt and pepper and drizzle with extra virgin olive oil.Next, place chicken thighs skin side down in the Instant Pot and cook for 8-10 minutes or until the skin is golden and longer sticks to the pan. Turn chicken over and cook for 3 minutes. Remove chicken from Instant Pot and set aside.With the Instant Pot still on "saute", add cherry tomatoes and cook until the skins begin to blister and char—about 3 minutes. Add diced onion and garlic and continue to cook until onions soften and are translucent. Now add sliced olives, capers, jarred pasta sauce, harissa, dried herbs and anchovy paste. Season with salt and pepper, stir and then return the seared chicken thighs to the Instant Pot. Cover the Instant Pot with its lid and seal the pressure valve. Switch the machine to its "pressure cook" setting on "high" and then set the timer for 35 minutes. Meanwhile, cook the linguine in a pot to al dente according to the package direction. Drain, drizzle with a little olive oil and set aside.When the cooking time has elapsed on the Instant Pot, quick release the pressure valve. Let the pressure release and remove the lid once the device unlocks. Remove the chicken from the Instant Pot and arrange on a platter.Next, add the lemon juice to the sauce along with the chopped kale. Stir until the kale begins to wilt and then add the cooked linguine. Toss to evenly coat the pasta in the sauce.To serve, place a generous portion of pasta on a plate and top with a chicken thigh. Garnish with parmesan cheese and serve with crusty bread.