1(28 fluid ounce) can fire roasted crushed tomatoeswith juices
1red bell pepperchopped
Leavesfrom 4 sprigs fresh thyme
1/4cuppitted Kalamata olives
Salt & pepperto taste
1tablespoonfresh basilsliced thin
Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.
Add the chicken to the Instant Pot and cook for 2 minutes/side.
Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes (it'll take 10-15 minutes for it to get up to pressure).
Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.
Season with salt & pepper and stir in the olives, basil, and parsley.
Inactive time indicates the time is takes the Instant Pot to get up to pressure then release pressure.