- Prepare Chicken: Slice each chicken breast horizontally in half to make thinner. Pat dry with paper towels. Generously season with salt and pepper on both sides.
- Sauté Vegetables: Add more oil if pot is too dry. Add onions, peppers, and garlic to pot. Sauté for a few minutes to soften, stirring occasionally. Turn off sauté mode.
- Pressure Cook: Add 1/4 cup water, briefly loosening any brown bits stuck to bottom of pot. Return chicken to pot, snugly arranging on top of vegetables. Add crushed tomatoes, olives, and oregano on top of chicken pieces (Note 4). Secure and seal lid. Cook at high pressure for 10 minutes, followed by quick pressure release.
- Thicken Sauce: Uncover and turn on sauté mode. Boil until sauce is thickened, about 10 minutes, stirring frequently to prevent sticking along bottom of pot. Turn off sauté mode. Serve (Notes 5-6).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 290 (23% from fat)|
|Total Fat 8g||12%|
|Saturated Fat 1g||4%|
|Net Carb 6g|
|Total Carb 11.5g||4%|
|Dietary Fiber 5.5g||22%|