Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (boneless skinless )
  • salt and pepper
  • 1/4 tsp. paprika
  • 2 tbsp. olive oil
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 1 yellow bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 carrot (peeled and sliced)
  • 8 oz. cremini mushrooms (sliced)
  • 8 fresh thyme (sprigs )
  • 1 tsp Italian seasoning
  • 2 tbsp red wine
  • 1/2 cup chicken broth (low-sodium )
  • 20 oz. crushed tomatoes
  • 2 tbsp tomato paste
  • pinch red pepper flakes
  • 1/3 cup black olives (pitted )
  • 1 tbsp parsley (freshly chopped )

Instruction

  • Season chicken thighs with salt, pepper and paprika. Set aside.
  • Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and saute until soft, about 2-3 minutes, then add the garlic and saute until fragrant, about 30 seconds.
  • Add the peppers, carrot, mushrooms and Italian seasoning. Saute for 5-7 minutes until vegetables begin to lightly brown. Push vegetable to the side of the pot to create a well in the center for the chicken.
  • Add the chicken and brown on both sides. Pour in the wine, then the chicken broth. Let simmer for 5 minutes, letting the liquid reduce in half.
  • Add the crushed tomatoes, tomato paste, and chill flakes. Gently mix the ingredients together.
  • Place lid on Instant Pot and lock. Make sure valve is in the sealing position. Select MANUAL mode (high pressure) for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.
  • Add the olives and remove from heat and garnish with freshly chopped parsley. Serve over a bed of spaghetti or zucchini noodles.