The steps are largely the same, but you’ll want to brown the chicken and then cook the onions over medium heat, adjusting the heat as needed. VARIATION: To make this on the stovetop, use a large Dutch oven. Pour the sauce over the chicken and serve warm.
If you’d like to thicken the liquid, cook using the highest SAUTE or BROWN function until you reach your desired consistency, typically 5 to 7 minutes, stirring frequently. Taste the sauce and season with more salt and/or pepper as desired. Transfer the thighs to a platter, cover loosely with foil and let the chicken rest while you finish the sauce. The temperature of the meat should read at least 165 degrees when checked with a thermometer in the thickest part of the thigh, away from the bone. Never put your hands or face near the vent when releasing steam. Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time to 9 minutes. Nestle the chopped tomatoes around the thighs (they can scorch on the bottom of the pot), trying not to cover the chicken completely. Return the chicken to the pot, skin side up (overlapping is okay), along with any accumulated juices.
Stir in the wine, scraping up any darkened bits on the bottom of the pot. Cook, stirring constantly until the garlic is fragrant, 1 to 2 minutes. Add the bell pepper, if using, and garlic. Stir the onions into the oil and rendered fat left in the pot and cook, stirring often, until the onions are translucent, about 5 minutes. Just make sure to save 1/3 cup of the wine for pressure-cooking the chicken. If the message persists, splash in a little wine, scraping up any browned bits. If at any point your Instant Pot shows the HOT message and shuts down, reduce the heat setting and wait for it to come back on (often it will cool down enough when you add the second batch of thighs or, subsequently, the onions). Add half of the thighs to the pot, skin side down, and cook until browned, 5 to 7 minutes, then transfer to a plate. In your electric multicooker on the highest SAUTE or BROWN function, heat the oil for 3 minutes or until it starts to shimmer. Season lightly with salt and pepper on both sides.
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