Moroccan Chicken using Instant Pot

Chicken cooked in an Instant Pot, with olives, tomatoes and green zucchini.  Being that this dish has a quick prep and cook, we make it a lot. I am assuming you know how to use your Instant Pot and have skipped directions.

Ingredients:

1 lb Chicken thighs
1 Container cherry tomatoes
8 Pitted green olives
1 Cup chicken broth
1 Tablespoon dry basil leaves
1/2 Tablespoon Crushed red pepper
optional 

    Couscous

    green beans

Preparation: 

Brown chicken (sauté) 4 minutes each side

While chicken browns, slice olives and tomatoes in half. Cut zucchini into 1/2 inch slices.

Remove chicken and set aside.

Add olives, tomatoes and zucchini and sauté for 2 or 3 minutes.

Add broth, scrape anything stuck to bottom.  Add basil and red pepper. Add chicken and any juice back to pot.

Secure lid, Pressure cook for 14 minutes with valve closed and Keep Warm set to off.

If you like, cook up some couscous while the chicken cooks.

When chicken is done, carefully release pressure, open pot.

Gently stir and sauté for 4 minutes.

Serve over couscous.

OJB: Orange Juice & Blueberry Yogurt Pops

Makes 6 pops  Preparation time: 5 minutes, and freeze overnight
Calories: approx. 68 per pop

Ingredients
1.5 cups - Orange Juice
2 -  5.3 oz containers of Evolve Kefir 1% Lowfat Greek Style Yogurt, Blueberry

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Method
Mix orange juice and yogurt in bowl until blended
Fill ice pop molds with mixture and freeze

Enjoy the chill