Ingredients
- 2 pounds chicken breast, cut into bite sized pieces
- 2 tbsp extra virgin olive oil
- 1 lemon, peeled and sliced very thin
- 2 cups green olives, with pits (or without if desired)
- 2 red peppers, cut into long, wide, strips
- 2 orange peppers, cut into long, wide strips
- 2 onions, cut into quarters
- 8 cloves garlic, chopped
SAUCE:
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 tbsp molasses
- 2 tbsp Dijon Mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1/2 tsp ginger
- 1 tsp turmeric
- 1/2 tsp cinnamon
Method
- Turn covered instant pot on saute while prepping the vegetables and chicken.
- Add olive oil and chicken to instant pot and saute chicken until no longer pink. Add rest of ingredients including sauce. Stir well. Cover and re-set instant pot to manual at 20 minutes.