Filled with yummy Mediterranean flavors like tomatoes, oregano, and Kalamata olives, Serve over polenta, rice or mashed potatoes.
Ingredients
1 tbsp
Extra virgin olive oil, garlic-infused
454 gm
Chicken thighs, bone-in, skinless
1 medium
Carrots
(peeled and sliced into 1/2-inch rounds)
1 medium pepper(s)
Red bell pepper
(diced)
1 can(14oz)
Crushed tomatoes canned
(or 14.5 oz., with juice)
1 1/2 tsp
Oregano, dried
2 tbsp drained
Capers, canned
1/3 cup
Kalamata olives
(pitted halves)
Basil, fresh
(chiffonade, to garnish)
Instructions
Select the “Saute” setting on the Instant Pot. Once hot, add oil and chicken. Saute the chicken for 1-2 minute per side.
Cancel the “Saute” setting. Add carrot, bell pepper, tomatoes, and oregano. Place lid on top of Instant Pot and secure. Set vent to “Sealing”.
Select the “Meat” setting on the Instant Pot. Adjust time to 20 minutes on “High Pressure” and cook. After cooking, let the pressure naturally release for 15 minutes. Carefully switch the vent to “Venting” to release any remaining pressure. Remove lid.
Stir in capers and kalamata olives. Serve warm over rice, polenta or baked potato and top with basil chiffonade.
