Ingredients

The following ingredients have 6 Servings
  • 1 tbsp olive oil
  • 1 ½ cup white onion (chopped)
  • 3 cloves of garlic (minced)
  • 1 pound boneless skinless chicken breasts (1/2 inch cubes)
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon onion powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons coconut aminos or low sodium soy sauce
  • 1 1/2 cups low sodium chicken broth
  • ½ cup tomato sauce (sugar-free for Whole30)
  • 2 large carrots (chopped)
  • 2 cups baby potatoes (cut in half)
  • 2 tablespoons fresh chopped parsley or chives (optional)

Instruction

  • Preheat your Instant Pot using the SAUTE function on the display panel. Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.
  • Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.
  • Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.
  • Place the lid on the pot and make sure the pressure valve is in the sealing position. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.
  • When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley. Enjoy!