Ingredients:
● ¼ cup loosely packed fresh Italian parsley, chopped coarsely
● ½ cup loosely packed fresh basil leaves, sliced
thinly
● ¼ tsp black pepper
● ½ cup pitted green olives
● 2 cups cherry tomatoes
● 1 tbsp tomato paste
● 3 garlic cloves, smashed and peeled
● ½-lb cremini mushroom, quartered
● 2 medium carrot, chopped coarsely
● 1 small onion, chopped coarsely
● 1 tbsp olive oil
● Salt to taste
● 8 boneless, skinless chicken thighs
Directions:
- Press sauté button and wait for indicator to say hot.
- Season chicken with salt and set aside.
- Add oil to pot and let it heat for a minute.
- Add mushrooms, carrots, and onions. Season with ½ tsp salt. Sauté for 5 minutes.
- Add tomato paste and garlic. Sauté for 2 minutes.
- Add olives, cherry tomatoes, and chicken. Mix well.
- Cover, press manual button, and cook for 10 minutes on high.
- Do a quick release.
- Taste and adjust seasoning if needed.
- Stir in the fresh herbs.
- Serve and enjoy right away.
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