Ingredients
– 1 kg chicken thighs, boneless and skinless
– 2 cups chicken broth
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– Salt to taste
– Pepper to taste
– 1 tablespoon olive oil
Method
1. Start by setting your Instant Pot to the sauté function. Add the olive oil and sauté the chopped onion until it becomes soft. Include the minced garlic and stir for another minute.
2. Place the chicken thighs in the pot. Sprinkle the oregano, paprika, salt, and pepper over the chicken.
3. Pour in the chicken broth and add the diced tomatoes. Ensure the ingredients are well combined.
4. Seal the Instant Pot lid and set to cook on high pressure for 15 minutes.
5. Once cooking is complete, let the pressure release naturally for 10 minutes, then release any remaining pressure manually. Serve the chicken with the sauce over rice or pasta.
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