Let’s dream of warmer months and celebrate the fact that it is spring! This is a refreshing dish with all the favorite flavors, but also healthy! Serve this solo or add a little quinoa or spaghetti squash for a complete meal!
- 1/4 cups Italian Parsley, Fresh
- 1/2 cups Basil (whole Leaves)
- 1/2 cups Green Olives Pitted In Brine
- 2 cups Fresh Organic Cherry Tomatoes, Raw
- 1 tablespoons Organic Circle Tomato Paste
- 3 serving (1) Garlic Clove
- 1/4 pounds Cremini Mushroom
- 1 cups Baby Carrots Raw
- 1 serving (1) Yellow Onion
- 1 tablespoons Olive Oil
- 2 1/2 pounds Chicken Thighs (skinless/boneless) or chicken breast if you prefer
- 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.
- Press the “Sauté” button on the Instant Pot or heat a stovetop pressure cooker over medium heat. Add your fat of choice (Olive oil Ghee, Coconut oil).
- When the fat is shimmering, add the onions, carrots, and mushrooms, and a ½ teaspoon kosher salt.
- Sauté the vegetables until the softened, about 3 to 5 minutes.
- Stir in the garlic and tomato paste, and cook for about 30 seconds or until fragrant.
- Add the salted chicken, cherry tomatoes and green olives to the pot. Give it all a good stir.
- Turn off the sauté function, and lock the lid on the pressure cooker.
- 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!)
- 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 breasts 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.
- When the chicken is finished cooking, turn on the stovetop exhaust fan before turning the pressure cooker valve to release the steam.
- Remove the lid right away to prevent overcooking. Add the freshly cracked black pepper and adjust the seasoning with additional salt as needed