Prep Time: 8-10 min.
Cooking Time: 15 min.
Number of Servings: 6
Ingredients:
8 ounces mushrooms, cut to make slices
2 teaspoons minced garlic
2 tablespoons tomato paste
6 chicken breasts
2 shallots, chopped
1 bell pepper, diced
2 cans crushed tomatoes
1 1/2 tablespoon olive oil
1/2 cup chicken broth
1 can pitted black olives
(finely ground) black pepper and salt, as per taste preference
Directions:
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Find and press “SAUTE” cooking function; add the oil in it and allow it to heat.
In the pot, add the shallots, bell pepper; cook (while stirring) until turns softened.
Add the mushrooms and cook for 2 minutes. Stir in the garlic and stir-cook for 30 more seconds.
Add the broth and tomato paste; stir and add the chicken. Top with the tomatoes and olives; season to taste.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “MANUAL” cooking function; timer to 10 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
Slowly open the lid, take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 316
Fat – 29g
Saturated Fat – 3g
Trans Fat – 0g
Carbohydrates – 7g
Fiber – 2g
Sodium – 543mg
Protein – 28g
