Pressure Cooker Summer Italian Chicken

Name: Pressure Cooker Summer Italian Chicken
Prep time: 5 min
Cook time: 15 min
Yield: 6
Ingredients: 8 boneless skinless chicken thighs (~2.5 pounds); Kosher salt; 1 tablespoon ghee , avocado oil, or olive oil; 1 small onion, coarsely chopped; 2 medium carrots, coarsely chopped; 1/2 pound (227 grams) cremini mushrooms, stemmed and quartered; 3 garlic cloves, peeled and smashed; 1 tablespoon tomato paste; 2 cups (400 g) cherry tomatoes; 1/2 cup (60 g) pitted green olives (I love Castelvetrano olives); 1/4 teaspoon freshly cracked black pepper; 1/2 cup (14 g) loosely packed fresh basil leaves, thinly sliced; 1/4 cup (7 g) loosely packed fresh Italian parsley, coarsely chopped

Pressure Cooker Summer Italian Chicken was pinched from <a href="http://nomnompaleo.com/post/148597361748/pressure-cooker-summer-italian-chicken" target="_blank">nomnompaleo.com.</a>

INGREDIENTS

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8 boneless skinless chicken thighs (~2.5 pounds)

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Kosher salt

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1 tablespoon ghee, avocado oil, or olive oil

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1 small onion, coarsely chopped

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2 medium carrots, coarsely chopped

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1/2 pound (227 grams) cremini mushrooms, stemmed and quartered

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3 garlic cloves, peeled and smashed

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1 tablespoon tomato paste

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2 cups (400 g) cherry tomatoes

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1/2 cup (60 g) pitted green olives (I love Castelvetrano olives)

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1/4 teaspoon freshly cracked black pepper

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1/2 cup (14 g) loosely packed fresh basil leaves, thinly sliced

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1/4 cup (7 g) loosely packed fresh Italian parsley, coarsely chopped

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