1 1/2 pounds boneless, skinless chicken cutlets, cut into large chunks
2 garlic cloves, minced
1 onion, diced
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup red wine (leave out and replace with extra chicken broth for Whole30)
¼ cup reduced-sodium chicken broth
1 red bell pepper, sliced
1 cup button mushrooms, sliced
1 (14-ounce) can crushed or chopped tomatoes, with the juices
1 tablespoon balsamic vinegar
Select Sauté on your Instant Pot and add the oil to the inner pot. Once hot, add the chicken, garlic, onion, oregano, salt, and pepper, and sauté for 5 minutes, stirring occasionally.
Press Cancel and pour the wine into the pot. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the broth, bell peppers, mushrooms, and crushed tomatoes and stir to combine.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to high for 8 minutes. Make sure the valve is in the sealed position.
After the cooking time is complete, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the vinegar.
Serve immediately, over your choice of noodles, rice, or potatoes.
For Whole30, leave out the wine and use all chicken broth instead.
Don’t skip sautéing the chicken as this really helps to build flavor.
Store any leftovers in an airtight container in the fridge for up to four days. Reheat before serving.
For low-carb, serve the cooked chicken with veggie noodles, cauliflower rice, or cauliflower mash.
Keywords: instant pot chicken dinner, instapot chicken, pressure cooker healthy