Spicy Chicken Cacciatore

• 1/2 cup (about 2.2 ounces) all-purpose flour
• 8 skinless, boneless chicken thighs (about 2 pounds)
• 1 tablespoon olive oil
• 2 cups chopped red bell pepper
• 2 (8-ounce) containers refrigerated prechopped onion (about 3 cups)
• 6 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup canned tomato puree
• 2 tablespoons capers, drained
• 1 1/2 teaspoons crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 1/4 cup chopped fresh parsley

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Dredge chicken in flour, turning to coat; shake off excess flour. Discard any remaining flour.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned. Transfer chicken to a 6-quart Instant Pot(R). Repeat procedure with remaining chicken.
3. Add bell pepper, onion, and garlic to pan. Cook, stirring constantly, 4 minutes. Stir in wine. Cook 2 minutes, scraping pan to loosen browned bits. Stir in tomato puree. Add chicken, capers, and next 5 ingredients (through tomatoes) to cooker.
4. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 3 hours 30 minutes cook time. Sprinkle with parsley before serving.

flour, skinless, olive oil, red bell pepper, containers, garlic, red wine, tomato puruee, capers, red pepper, oregano, freshly ground black pepper, salt, tomatoes, parsley

Taken from www.myrecipes.com/recipe/instant-pot-spicy-chicken-cacciatore (may not work)