Instant Pot Sicilian Chicken and Eggplant
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 421kcal
Ingredients
- 1 large eggplant cut into ½” cubes
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 2 Tbs. pine nuts
- 1 cup tomato sauce
- 2 Tbs. red wine vinegar
- 2 Tbs. olive oil
- 1 Tbs. fresh basil chopped
- 1 sprig fresh thyme
- 1 dash red pepper flakes to taste
- salt & pepper to taste
- 1¼ 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: 421kcal | Carbohydrates: 18g | Protein: 44g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 121mg | Sodium: 653mg | Potassium: 1413mg | Fiber: 7g | Sugar: 11g | Vitamin A: 480IU | Vitamin C: 15.2mg | Calcium: 46mg | Iron: 2.3mg