Serves 6 Dinner, Chicken, Italian, Low-fodmap, Gluten-free, Dairy-free No ratings
Ingredients
- 1.1kg boneless skinless chicken thighs
- Kosher salt
- 1 tbsp ghee, avocado oil, or olive oil
- 4 spring onions, green parts only, sliced
- 2 medium carrots, coarsely chopped
- 225g cremini mushrooms, stemmed and quartered
- 2 tbsp garlic-infused olive oil (instead of garlic cloves)
- 1 tbsp tomato paste
- 2 cups cherry tomatoes
- ½ cup pitted green olives (Castelvetrano are great)
- ¼ tsp freshly cracked black pepper
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup fresh Italian parsley, coarsely chopped
Method
Season the chicken thighs with salt. Select the saute function on the Instant Pot and add the ghee/oil. When hot, sear the chicken in batches until browned on both sides. Remove and set aside.
Add the garlic-infused oil and spring onion greens to the pot and cook for 1 minute. Add the carrots, mushrooms and tomato paste, stirring to combine.
Add the cherry tomatoes, olives, black pepper and the seared chicken back to the pot. Lock the lid and cook on high pressure for 15 minutes.
Quick release the pressure. Stir in the fresh basil and parsley. Season with salt to taste and serve.
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