The I Love My Instant Pot Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone

Author:Michelle Fagone [Fagone, Michelle]
Language: eng
Format: azw3, epub
Publisher: Adams Media
Published: 2017-04-04T04:00:00+00:00

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1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds boneless, skinless chicken breast, cut in 1" cubes

2 tablespoons olive oil

1 large onion, peeled and diced

1 tablespoon Italian seasoning

2 tablespoons tomato paste

1/2 cup chicken broth

1 (8-ounce) can tomato sauce

1 teaspoon balsamic vinegar

2 cups sliced white mushrooms

2 teaspoons honey

2 tablespoons chopped fresh parsley

1 cup grated Parmesan cheese

1 Add the flour, salt, and pepper to a large zip-closure bag; seal and shake to mix. Add chicken cubes to the bag, seal, and shake to coat the meat in the flour.

2 Press the Sauté button on the Instant Pot®. Heat the oil and add the chicken and onion. Stir-fry for 3–5 minutes until onions are translucent. Stir in Italian seasoning and tomato paste. Sauté for 2 minutes. Stir in the broth, tomato sauce, vinegar, mushrooms, and honey. Lock lid.

3 Press the Manual button and adjust time to 12 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.

4 Stir the cooked chicken and sauce in the Instant Pot®. Transfer to a serving dish. Garnish with parsley and grated Parmesan cheese and serve warm.

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