Pressure Cooker Summer Italian Chicken

summer-italian-chicken-2Since Michelle Tam of NomNomPaleo posted this recipe in August, I’ve made it more times than I can count.  I love the convenience and fabulous flavors of this dish and how the Instant Pot makes this either a fast weeknight meal or an easy make ahead and heat up quick dinner.  There is nothing I like more than coming home during the week and having a delicious meal just a warm up away.  You can also watch Michelle make this dish on her Facebook video.

I’ve been getting gorgeous cremini mushrooms from the farmer’s market and you can easily substitute other ingredients if you don’t have everything on hand.  I’ve used celery instead of carrots, added zucchini, sometimes left out the garlic and onion and always toss in the entire jar of green olives.  No matter how I make it, it’s always delicious.  I use dried herbs instead of fresh because they are always on hand in my kitchen.  I generally use 4 thighs instead of 8, stretching my pastured chicken thighs just a bit further.  Bottom line, you can use this recipe as a guideline and easily adjust for your preferences.

  • 4 boneless, skinless chicken thighs, cut into bite sized pieces
  • salt
  • 1 tablespoon ghee, coconut or olive oil
  • 1 small onion, coarsely chopped
  • 2 medium carrots, coarsely chopped (or celery or zucchini)
  • 1/2 pound cremini mushrooms, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups cherry tomatoes
  • 1/2 cup pitted green olives (whole jar if you love more)
  • 1/4 teaspoon pepper
  • 1 tablespoon Italian seasoning (or teaspoon each of dried basil, oregano and parsley)

Chop the chicken thighs and season with the salt.

Press the saute button on the Instant Pot, add ghee or oil.  When fat is melted, add onions, carrots and mushrooms and 1/2 teaspoon salt.  Saute until vegetables are softened, about 5 min.

Stir in the garlic and tomato paste and cook another minute.  Add the chicken, cherry tomatoes and green olives and give it a good stir.  Turn off the saute function and lock on the pressure cooker lid.

Press the Manual button and set the cooking time for 10 minutes (7 minutes if you’ve substituted chicken breasts for the thighs).  When finished, turn the pressure cooker release valve to release the steam and prevent overcooking (good to do this near the stove with the vent on).  Remove the lid, add cracked pepper and adjust seasonings as needed.

No Instant Pot?  You can do all this in a regular pressure cooker (just saute the veggies on the stovetop first) or in a dutch oven and cook on the stovetop 30 min or so until the chicken is done.

Eat up!

I am grateful each day for wellness, happiness and the opportunity to share with you.