• Chicken Thighs • Avocado Oil • Garlic • Onion • Mushrooms • Bone Broth • Carrot • Diced Tomatoes • Tomato Paste • Green Bell Pepper • Parsley • Thyme • Red Pepper Flakes • Oregano • Salt • Pepper
Season the chicken thighs with salt and pepper. Then brown in the Instant Pot on both sides for 3 minutes each and remove from pot.
Sauté onions and garlic, then pour in bone broth and deglaze the pot. Select the “Cancel” function and add the rest of the ingredients, except chicken.
Place the chicken thighs in the sauce. Cook on Manual for 10 minutes, and let it naturally release pressure. Stir in kalamata olives, if using.
Serve over cauliflower rice, rice, gluten free pasta, zoodles, spaghetti squash, or enjoy alone!
ENJOY!