Mar 21 2019
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.
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.