Instant Pot Healthy Italian Chicken | Trivida Functional Medicine

Instant Pot Healthy Italian Chicken

Let’s dream of warmer months and celebrate the fact that it is spring! This is a refreshing dish with all the favorite flavors, but also healthy!  Serve this solo or add a little quinoa or spaghetti squash for a complete meal!


  • 1/4 cups Italian Parsley, Fresh
  • 1/2 cups Basil (whole Leaves)
  • 1/2 cups Green Olives Pitted In Brine
  • 2 cups Fresh Organic Cherry Tomatoes, Raw
  • 1 tablespoons Organic Circle Tomato Paste
  • 3 serving (1) Garlic Clove
  • 1/4 pounds Cremini Mushroom
  • 1 cups Baby Carrots Raw
  • 1 serving (1) Yellow Onion
  • 1 tablespoons Olive Oil
  • 2 1/2 pounds Chicken Thighs (skinless/boneless) or chicken breast if you prefer


  1. Grab your chicken thighs and sprinkle ¾ teaspoons kosher salt all over them. You can do this part up to two days in advance, and keep the chicken covered in the fridge.
  2. Press the “Sauté” button on the Instant Pot or heat a stovetop pressure cooker over medium heat. Add your fat of choice (Olive oil Ghee, Coconut oil).
  3. When the fat is shimmering, add the onions, carrots, and mushrooms, and a ½ teaspoon kosher salt.
  4. Sauté the vegetables until the softened, about 3 to 5 minutes.
  5. Stir in the garlic and tomato paste, and cook for about 30 seconds or until fragrant.
  6. Add the salted chicken, cherry tomatoes and green olives to the pot. Give it all a good stir.
  7. Turn off the sauté function, and lock the lid on the pressure cooker.
  8. I position my Instant Pot under my stovetop exhaust vent before I program the pressure cooking so that when the chicken’s done and I immediately release the pressure, the vent will suck up all the steam. Your kitchen cabinets will thank you. (Stick a cutting board underneath your cooker if your stovetop grates aren’t even—and remember not to turn on your stove!)
  9. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and set the cooking time to 7 minutes for chicken breasts (if your chicken breasts are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes) and 10 minutes for thighs. Bone-in thighs will take 15 minutes to cook under high pressure.
  10. When the chicken is finished cooking, turn on the stovetop exhaust fan before turning the pressure cooker valve to release the steam.
  11. Remove the lid right away to prevent overcooking. Add the freshly cracked black pepper and adjust the seasoning with additional salt as needed

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