Melissa Hartwig'S Instant Pot Chicken Cacciatore With Zucchini Noodles

• 8 boneless, skinless chicken thighs (about 21/4 pounds)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 (8-ounce) package sliced mushrooms
• 1 (14.5-ounce) can Whole30-compliant diced tomatoes, undrained
• 1/2 cup Whole30-compliant chicken broth
• 2 tablespoons Whole30-compliant tomato paste
• 2 cloves garlic, minced
• 1 (10.7-ounce) package zucchini noodles or 2 small zucchini, spiralized
• Fresh chopped parsley (optional)

1. SEASON the chicken with the oregano, 1/2 teaspoon of the salt, and the pepper. Add the coconut oil to a 6-quart Instant Pot. Select Saute and adjust to Normal/Medium. When the oil is hot, add half of the chicken and cook, turning once, until browned on both sides, 4 to 8 minutes. Repeat with theremaining chicken. Select Cancel. Transfer the chicken to a plate.
2. ADD the onion, bell pepper, mushrooms, tomatoes, broth, tomato paste, garlic, and remaining 1/2 teaspoon salt to the pot. Add the chicken. Lock the lid in place.
3. SELECT Manual and cook on high pressure for 12 minutes. Use quick release.
4. TRANSFER the chicken to a plate; cover to keep warm. Select Saute and adjust to Normal/Medium. When the sauce is simmering, add the zucchini noodles. Cook, stirring frequently, until the sauce is thickened and the zucchini is crisp-tender, about 2 minutes. Select Cancel. Serve, topped with parsley if desired.

chicken, oregano, salt, black pepper, coconut oil, onion, red bell pepper, mushrooms, tomatoes, chicken broth, tomato paste, garlic, zucchini noodles, parsley

Taken from food52.com/recipes/80662-melissa-hartwig-s-instant-pot-chicken-cacciatore-with-zucchini-noodles (may not work)