Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup white grape juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Set your Instant Pot to “Sauté” mode. Heat olive oil and brown the chicken breasts for about 2-3 minutes on each side until golden.
- Remove the chicken and add onion, bell peppers, and garlic to the pot; sauté for about 2 minutes.
- Stir in diced tomatoes, chicken broth, grape juice, oregano, basil, thyme, salt, and pepper until combined.
- Return the browned chicken to the pot. Secure the lid and set to “Manual” or “Pressure Cook” on high for 10 minutes.
- Allow for a natural pressure release for 5 minutes before quick releasing any remaining pressure. Check that the chicken is cooked through and tender.
- Serve topped with sauce and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg