Ingredients

The following ingredients have 8 Servings
  • 2.5 lbs. boneless, skinless chicken breasts or thighs
  • 1 Tablespoon olive oil
  • 2 red bell peppers (seeded and sliced)
  • 1 sweet onion (sliced)
  • 3 cloves garlic, peeled and smashed
  • 8 ounces sliced mushrooms
  • 2 teaspoons Italian seasoning
  • 2 Tablespoons tomato paste
  • 8 ounces tomato sauce
  • ½ teaspoon crushed red pepper (add more for a spicy dish or omit entirely for a mild dish)
  • Salt and pepper
  • Garnish: 1/2 cup chopped fresh basil or fresh parsley
  • For serving: pasta, rice, zucchini noodles, or cauliflower rice, etc.

Instruction

  • Season chicken with 3/4 t. salt on both sides. Set aside.
  • Press “sear” or “sauté” on the pressure cooker. Add oil to the pot. When the oil is shimmering, add peppers, onions, mushrooms, and 1/2 teaspoon salt. Sauté until soft (about 3-5 minutes). Stir in garlic, tomato paste, and Italian seasoning. Cook for 30 more seconds. Turn off sear function.
  • Add chicken and tomato sauce. Stir. Close the top properly and select “Poultry” or “Manual” setting. Set the time to 7 minutes for fresh chicken breasts (if using large chicken breasts, cut them in half), or 10 minutes for thighs.
  • When done, release the steam and remove the lid right away to prevent overcooking. Stir in chopped fresh basil or parsley, season with crushed red pepper, and add salt and pepper, to taste.
  • Use a slotted spoon to serve chicken and vegetablesover pasta, rice, zucchini noodles, or cauliflower rice, if desired. The meat is also great in hoagies (toasted with melted cheese on top) or as a topping on pizza or flatbread. The sauce is thinner than a typical marinara, so I like to use a slotted spoon when serving. Enjoy!