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Servings: 4
Calories: 306kcal
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Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups diced tomatoes
- 1 1/2 cups carrots sliced thick
- 1 medium onion chopped
- 3 to 4 cloves of chopped fresh garlic
- 1/2 cup red wine
- 2 tablespoons herbs de provence
- 1/4 teaspoon sea salt
- 1 stalk of celery diced
- 1 tablespoon olive oil
Instructions
- Add olive oil to the instant pot and turn on the saute setting to high heat. Once the oil is hot, cook the chicken until it begins to turn brown. Remove the chicken with a slotted spoon and set it aside.
- Reduce the heat to medium heat, add the vegetables and herbs de Provence. Saute until the vegetables begin to turn soft.
- Pour in the wine and mix everything together.
- Turn off the saute setting, and top the wine and vegetables with the chicken breasts.
- Cover the pressure cooker, set it to high pressure and cook time 10 minutes.
- Once the cooking cycle is complete, let the pressure naturally release for abut 10 minutes and carefully release any remaining pressure.
Video
Notes
boneless chicken breasts can be substituted with boneless chicken thighs.
for a non-alcohol version substitute red wine with chicken broth and a teaspoon of balsamic vinegar.
add more veggies such as chopped zucchini and mushrooms to the instant pot.
The sauce will be thin, if you prefer a thicker sauce add 1 teaspoon of flour to 1 tablespoon of water and gradually stir into the sauce until it reaches the desired thickness
Nutrition
Serving: 4ounces chicken | Calories: 306kcal | Carbohydrates: 15g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 405mg | Fiber: 6g | Sugar: 7g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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