2 pounds chicken thighs
¼ teaspoon salt
½ teaspoon pepper
1 cup crushed tomatoes
½ cup scallions
½ cup red bell peppers
½ cup green bell peppers
½ teaspoon dried onion
1 bay leaf
2 tablespoons basil or parsley
Season chicken with salt and pepper on both side.
Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
Cook high pressure 25 minutes; natural release.
Remove bay leaf, garnish with parsley and serve over squash if desired.
Yield: 4 servings
This is basically a recipe I saw on another diabetic site I belong to.