Ingredients
Scale
- 4 chicken thighs
- 2 cups bell peppers, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Turn on the Instant Pot and select the sauté function.
- Add olive oil and heat.
- Season chicken thighs with salt and pepper, then brown in the pot for 4 minutes on each side.
- Remove chicken and set aside.
- Add onion and garlic, sauté for 2 minutes.
- Add bell peppers, tomatoes, chicken broth, oregano, and basil. Stir well.
- Return chicken to the pot, ensuring it is submerged.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Serve hot with your choice of sides.
Notes
- Serve with pasta or rice for a complete meal.
- Adjust spice levels by adding red pepper flakes.
- This dish can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: instapot chicken cacciatore