These ingredients plus some chicken thighs, EVOO, S&P created a delicious quick Chicken Puttanesca served over a bed of zoodles.
Here’s what I did:
- Using the Instant Pot saute function – add EVOO (when hot) add your S&P chicken (I used thighs because it’s what I had available, breasts would be great too) – Brown about 5 minutes or so. Take out of the pot.
- Into the Instapot add onion and garlic to start, then the can of tomatoes, olives, crushed red pepper, cherry tomatoes (I used about 1/2 of the container) and about 1 TBSP chopped fresh basil. Let the flavors gel a few minutes.
- Add chicken back into Instant Pot. Pressure cook for 15 minutes (allow to naturally depressurize)
- Serve over zoodles with additional fresh basil on top.
I am already thinking of future variations – adding sundried tomatoes, capers – YUM!
Quick, easy, and flavorful. My kind of trio.