Pressure Cooker Summer Italian Chicken

13 20 327
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Pressure Cooker Summer Italian Chicken
Health Highlights
You can keep your house cool in the summer by making this Whole30-friendly Italian chicken stew in your Instant Pot or pressure cooker!


1 kg Chicken thighs, boneless, skinless (organic)
1 pinch Kosher salt
1 tbsp Ghee (avocado oil; or olive oil)
1 small White onion (coarsely chopped)
2 medium Carrots (coarsely chopped)
227 gm Cremini (Italian) mushroom (stemmed and quartered)
3 clove(s) Garlic (peeled and smashed)
1 tbsp Tomato paste, canned
2 cup Cherry Tomatoes
1/2 cup whole Green olives (pitted)
1 dash Black pepper (freshly cracked)
1/2 cup Basil, fresh (loosely packed fresh; thinly sliced)
1/4 cup Parsley, Italian, fresh (loosely packed fresh; coarsely chopped)


  1. Grab your chicken thighs and sprinkle ¾ teaspoons kosher salt all over them. You can do this part up to two days in advance, and keep the chicken covered in the fridge.
  2. Press the "Sauté" button on the Instant Pot or heat a stovetop pressure cooker over medium heat. Add your fat of choice.
  3. When the fat is shimmering, add the onions, carrots, and mushrooms, and a ½ teaspoon kosher salt.
  4. Sauté the vegetables until the softened, about 3 to 5 minutes.
  5. Stir in the garlic and tomato paste, and cook for about 30 seconds or until fragrant.
  6. Add the salted chicken, cherry tomatoes and green olives to the pot. Give it all a good stir.
  7. Turn off the sauté function, and lock the lid on the pressure cooker.
  8. I position my Instant Pot under my stovetop exhaust vent before I program the pressure cooking so that when the chicken’s done and I immediately release the pressure, the vent will suck up all the steam. Your kitchen cabinets will thank you. (Stick a cutting board underneath your cooker if your stovetop grates aren’t even—and remember not to turn on your stove!)
  9. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and set the cooking time to 7 minutes for chicken breasts (if your chicken boobs are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes) and 10 minutes for thighs. Bone-in thighs will take 15 minutes to cook under high pressure. (For those of you using a stovetop pressure cooker, crank the heat to high to bring the contents to high pressure. Once high pressure is reached, reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
  10. When the chicken is finished cooking, turn on the stovetop exhaust fan before turning the pressure cooker valve to release the steam.
  11. Remove the lid right away to prevent overcooking. Add the freshly cracked black pepper and adjust the seasoning with additional salt as needed.
  12. If you want a thicker gravy, remove the chicken and blend up the vegetables and cooking liquid with an immersion blender.
  13. Stir in the fresh herbs, and serve immediately.
  14. Toss any leftovers (covered, of course) in the fridge for up to 4 days or in the freezer for up to 6 months.



is a great source of plant-based protein which aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 327
Calories from fat 181
Calories from saturated fat 58
Total Fat 20.1 g
Saturated Fat 6.5 g
Trans Fat 0
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 9.6 g
Cholesterol 134 mg
Sodium 625 mg
Potassium 868 mg
Total Carbohydrate 8.8 g
Dietary Fiber 2.8 g
Sugars 7.5 g
Protein 29.2 g

Dietary servings

Per Portion

Meat 2.1
Vegetables 2.3

Energy sources