Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season with salt and pepper on both sides.
Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add half of the chicken breast pieces to the pot in a single layer. Saute for a few minutes, flip, repeat for the other side, and transfer to a plate. Repeat for the remaining chicken pieces.
Add more oil if the pot is too dry. Add onions, peppers, and garlic. Saute for a few minutes to soften, stirring occasionally. Turn off the saute mode.
Add 1/4 cup water, briefly scraping up any brown bits stuck to the bottom of the pot. Return the chicken to the pot, snugly arranging them on top of the vegetables.
Add crushed tomatoes, olives, oregano, and 1/2 teaspoon salt on top of the chicken pieces. Secure and seal the lid. Cook at high pressure for 10 minutes, followed by a manual pressure release.
Uncover and turn on the saute mode. Boil until the sauce is thickened, about 10 minutes, stirring frequently to prevent anything from sticking to the bottom of the pot. Turn off the saute mode.
Serve while hot, optionally over zucchini noodles and topped with parmesan cheese.
This recipe yields 6 g net carbs per serving. Nutrition info doesn't include serving ingredients.
Nutrition Facts Per Serving
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carb 11.5g
Dietary Fiber 5.5g
Vitamin A 33% · Vitamin C 82% · Calcium 6% · Iron 15%
Recipe from Savory Tooth at https://www.savorytooth.com/instant-pot-chicken-cacciatore/