Normally I throw this together in the Crock-Pot and let it cook all day - I was very excited to try it in the Instant Pot and even more excited when the recipe was a success! Chicken fell apart and everyone in the family approved!
What you need:
2 T Extra Virgin Olive Oil
1/2 Onion Sliced
4 Garlic Cloves, Crushed
1 Green Bell Pepper, diced
1/2 cup Chicken Broth
8oz sliced portobello mushrooms
6 - Boneless Skinless Chicken Breasts (About 2 pnds)
1 (28oz) Can Organic Crushed Tomatoes
2 Tb Organic Tomato Paste
1 Can Pitted Black Olives
Sea Salt & Black Pepper to taste
What you do:
Set Pan to Saute - heat 2T oil .... add onions & bell pepper and cook over medium-high heat, stirring frequently, until the veggies are soften slightly, about 2 minutes
Stir in the broth and boil for 2-3 minutes. Scrape up any browned bits sticking to the bottom of the cooker.
Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
Lock the lid in place.
Set Pot for ManuaL, High - Pressure and cook for 10 minutes.
Turn off the heat.
Allow the pressure to come down naturally for 10 min then quick release any extra
Remove the lid.
Stir in the olives, shred chicken & serve
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