Italian chicken

Italian chicken

Mar 21 2019


25 mn

Serves 5

I love my instant pot and any excuse to have fun with it and try new things is always great. This experiment turned out so yummy and easy to prepare that I had to share! This can also be made in a slow cooker on low for 6 hours.


  • 1.5 lb of chicken thighs ( or tenders or a mix of both)
  • 1 tbsp of ghee
  • 2 carrots, peeled and chopped
  • 1 small onion, peeled an chopped
  • 2 cups of cremini mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 tbsp of tomato paste
  • 1 cup of cherry tomatoes, cut in 2
  • 1/2 cup of pitted green olives
  • 1/4 cup of water or stock
  • 1/4 cup of flat parsley, chopped
  • 1/2 cup of fresh basil, chopped
  • Salt and pepper to taste


Sauté the carrots, onions and mushrooms with the ghee, about 3 to 5 minutes ( on sauté setting).
Stir in the garlic and tomato paste, and cook for about 30 seconds.
Add the chicken, cherry tomatoes, stock and green olives to the pot. Give it all a good stir.
Position on the  “Pressure Cook” button and set the cooking time to 10 minutes.
When done, carefully remove the lid, taste and adjust seasoning.
Stir in the fresh herbs, and serve immediately.

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