There is no contest what my favorite kitchen gadget of all time is: the Instant Pot pressure cooker. It has saved the day so many times for me when I was ill-prepared for dinner since it can cook food so quickly (even frozen meat). This recipe for the easiest Paleo Italian chicken ever has been a fallback recipe for me on occasions when I need something fast yet delicious for dinner!
Some of my other favorite Instant Pot meals include Congee (which is a traditional gut-healing food in Chinese Medicine) and Cuban Lechon Asado. I also now rely on my Instant Pot to make all my bone broth since it is SO fast and makes reliable gels too.
For this recipe, you can use your favorite store-bought or homemade marinara or pasta sauce. I like to buy sauce in glass jars to avoid BPA and other plastics in the liners of cans. I also opt for an organic sauce since tomatoes are on the Dirty Dozen list of produce, meaning they are one of the most heavily contaminated with pesticides.
Leaving the mushrooms whole helps them have a better texture in my opinion and saves you time from needing to slice them. If you desire, you can add extra veggies to this dish although if you are really pressed for time it is unnecessary. You could put chunks of zucchini, sliced onions, or peppers. But I promise it tastes wonderful just the way it is with zero prep work needed!
Serve this with your favorite starchy option: rice cooked in broth, roasted sweet potatoes or winter squash, spiralized zucchini, spaghetti squash, or a gluten-free pasta if you aren’t strictly Paleo. Enjoy!
Easiest Paleo Italian Chicken Ever: The Players
1 25-oz jar marinara or pasta sauce (where to buy organic pasta sauce)
4 boneless, skinless chicken breasts
1 8-oz package of whole cremini mushrooms, rinsed
Easiest Paleo Italian Chicken Ever: The How-To
Place chicken breasts in a single layer in the bottom of your Instant Pot (where to buy Instant Pot).
Rinse mushrooms and drop on top of the chicken breasts. If using extra veggies, add them with the mushrooms.
Pour sauce over chicken and mushrooms then close and lock the lid (I always double check to make sure the sealing ring is in place in the lid!) and make sure the vent is set to SEALING (closed).
Press the “Poultry” button. The display should read 15. Allow about 30 mins total cooking time. I prefer to allow the cooker to depressurize naturally but you can use the quick de-pressure method, if desired.
Carefully shred the breasts with two forks and mix evenly with the sauce. Serve with your starchy/noodly (where to buy gluten-free pasta) side of choice and enjoy!
For recipes and practical instructions for eating this way (dairy-free and grain-free), Kristen highly recommends the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the print version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!