Step 1

Preheat your Instant Pot using the SAUTE function on the display panel.

Step 2

Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.

Step 3

Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.

Step 4

Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.

Step 5

Place the lid on the pot and make sure the pressure valve is in the sealing position.

Step 6

On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.

Step 7

When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley. Enjoy!