A taste of Italy can be on your dinner table in less than a half hour. And the thrilling part is that there will only be one cooking pot to wash at the end of the evening. The prosciutto and capers add a unique salty, earthy flavor that tops off this healthy meal.
• Hands-On Time: 10 minutes
• Cook Time: 24 minutes
Serves 4
1 tablespoon avocado oil
1 medium yellow onion, peeled and roughly diced
1/2 cup sliced cremini mushrooms
1 (14.5-ounce) can diced tomatoes, including juice
1/4 cup chopped fresh basil
Pinch sea salt
1 pound boneless, skinless chicken breasts, cut into 1" cubes
4 ounces prosciutto, torn into pieces
1 tablespoon capers, drained
1 Press the Sauté button on the Instant Pot® and heat oil. Add onion and mushrooms and stir-fry 3–4 minutes until onions are translucent.
2 Add tomatoes, basil, salt, and chicken to pot. Lock lid. Press the Poultry button and cook for the default time of 15 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
3 Evenly distribute chicken mixture and sauce among four serving bowls. Garnish with prosciutto and capers.