Ingredients

The following ingredients have 4 Servings
  • 4 to 5 boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (divided)
  • 3 garlic cloves (minced)
  • 1 medium yellow onion (chopped)
  • 2 teaspoons Italian seasoning
  • 1 red bell pepper (chopped)
  • 2 medium carrots (chopped)
  • 4 baby Bella mushrooms (washed and sliced)
  • 15 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup black olives (halved)
  • 3/4 cup chicken broth or stock

Instruction

  • Press the "Saute" button and add 1 tablespoon of oil to your Instant Pot.
  • Season chicken thighs with salt and pepper on all sides.
  • Brown chicken in the oil, 2 to 3 minutes per side.
  • Remove chicken onto a plate.
  • Add more oil to the IP and add garlic, onion, and pepper. Saute, stirring often, until the onion is almost translucent.
  • Add Italian seasoning and stir in. Saute for 1 minute.
  • Add carrots and mushrooms, saute for 3 to 4 minutes.
  • Add half of the chicken broth and deglaze the bottom of the pot. That means scraping any cooked-on bits with a wooden spoon. This will prevent the burn message.
  • Add remaining broth, tomato paste, diced tomatoes and olives. Stir well. Place chicken back in the IP.
  • Close the lid, set valve to "sealing" position (the newer models do it on their own). Make sure the Instant Pot is set to cook at high pressure.
  • Press the "manual" or "pressure cook" button and set timer to 12 minutes. The IP will beep after a few seconds and it will start building up pressure. This can take about 5 to 8 minutes.
  • Once the cooking cycle is done, press the "cancel/off" button. Let the IP release pressure on it's own. That means do not touch the pressure valve.
  • Once the pressure valve pin is down, carefully open the lid away from your face. Let the dish sit for a few minutes while you set the table.
  • Serve whole pieces of chicken with the sauce or shred the meat and stir in.