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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 8 boneless skinless chicken thighs (~2.5 pounds)
- kosher salt
- 1 tablespoon ghee , avocado oil, or olive oil
- 1 small onion coarsely chopped
- 2 medium carrots coarsely chopped
- 1/2 pound cremini mushrooms stemmed and quartered
- 3 cloves garlic peeled and smashed
- 1 tablespoon tomato paste
- 2 cups cherry tomatoes
- 1/2 cup green olives (pitted) such as Castelvetrano
- 1/4 teaspoon black pepper freshly cracked
- 1/2 cup fresh basil leaves thinly sliced and loosely packed
- 1/4 cup fresh Italian parsley coarsely chopped and loosely packed
Ingredients
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Rate this recipe!
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Instructions
- Place the chicken thighs on a cutting board or plate, and sprinkle them all over with 3⁄4 teaspoon kosher salt. This can be done up to two days in advance and the chicken can be stored covered in the fridge.
- Press the sauté button on the instant pot, and add the ghee, avocado oil or olive oil.
- When the fat is shimmering, add the onions, carrots, mushrooms, and 1⁄2 teaspoon kosher salt.
- Sauté the vegetables until 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, and give it a good stir.
- Turn off the sauté function, and lock the lid on the pressure cooker.
- Press the “manual” or “pressure cook” button and set the cooking time to 10 minutes.
- Turn 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.
- If you want a thicker gravy, remove the chicken and blend up some of the vegetables and the cooking liquid with an immersion blender. This step is optional.
- Stir in the fresh herbs, and serve immediately.
Recipe Notes
From Nom Nom Paleo