SPANISH CHICKEN-PRESSURE COOKER

SPANISH CHICKEN-PRESSURE COOKER


2 tablespoons olive oil
1 medium yellow onion sliced in thick slices
3 cloves minced garlic
4 frozen (or thawed) boneless, skinless chicken breast, about 1.5 pounds
1 (14.5-oz.) can diced tomatoes
1 (14.5-oz.) can tomato sauce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ cup chicken broth 1 bay leaf
10 large Spanish olives cut in half


Place the lid on the pressure cooker, and securely lock lid. Close vent. Press the reset button “Chicken”. When the pressure cooker switches to “Keep warm”, unplug the machine and let the pressure slowly drop until no pressure remains. Serve with yellow rice.