You may have noticed this kitchen gadget has taken over food blogs everywhere. But what exactly is an Instant Pot® and do you really need one? The short answer… yes. An Instant Pot® combines a pressure cooker, slow cooker, rice cooker, steamer, yogurt maker, and stockpot warmer. So not only does it save you time, but also money. This appliance is conveniently small and, according to the company, reduces cooking time by up to 70%. To continue the celebration of National Nutrition Month and the theme of eating the rainbow, here is a recipe that contains at least one item in each group!
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: ~5 servings
- 3 frozen boneless chicken thighs
- 6 large zucchini, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 1/4- inch pieces
- 1 green bell pepper, cut into 1/4- inch pieces
- 1 orange bell pepper, cut into 1/4- inch pieces
- 1 red onion, diced
- 7 mushrooms, sliced
- 4 large cloves of garlic, minced
- 3 Tbsp. of olive oil
- 2 Tbsp. of tomato paste
- 5 plum tomatoes, diced
- 1 bay leaf
- 1 Tbsp. chopped fresh thyme
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Place frozen chicken thighs on the bottom of your Instant Pot®.
- Add ingredients and mix, then cover and seal the lid.
- Cook on manual setting for 25 minutes. When finished, let pressure release naturally, which will take about 10 minutes. Enjoy!
Note: if you don’t have an Instant Pot® you can use a slow cooker and cook on low for 6 hours.
Recipe adapted from: http://deliciouslyfit.guru/chicken-ratatouille-instant-pot/