Instant Pot Sicilian Chicken and Eggplant
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 403kcal
Ingredients
- 2 large eggplant cut into ½” cubes
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- ¼ cup pine nuts
- 2 cups tomato sauce
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2 Tbs. fresh basil chopped
- 1 sprig fresh thyme
- 1 dash red pepper flakes to taste
- salt & pepper to taste
- 2½ lbs. chicken breast boneless, skinless
Instructions
- Sprinkle salt over the eggplant generously and then place the eggplant in a colander to drain for 10-15 minutes.
- Rinse under running water, then squeeze dry as much as you can.
- Place eggplant in the pressure cooker with onion, garlic, pine nuts, tomato sauce, vinegar, olive oil, basil, thyme, and red pepper.
- Stir to combine and season to taste with salt and pepper.
- Season chicken breasts with salt and pepper and add to the Instant Pot.
- Set the manual cook time to 10 minutes on high pressure.
- Let the pressure release naturally for 10 minutes, then release remaining pressure.
Nutrition
Calories: 403kcal | Carbohydrates: 17g | Protein: 44g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 653mg | Potassium: 1395mg | Fiber: 6g | Sugar: 10g | Vitamin A: 496IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg