Prep time: 10 minutes | Cook time: 25 minutes | Yield: 4 servings

Ingredients

● 4 chicken thighs, skinless

● 1 teaspoon tomato paste

● 2 oz olives, sliced

● ½ cup chicken broth

● 1 teaspoon dried oregano

● 1 tablespoon goat milk butter

Method

Put the goat milk butter in the instant pot and heat it up on saute mode for 2 minutes.

Then add chicken thighs and cook them for 4 minutes from each side.

Add dried oregano, olives, tomato paste, and chicken broth.

Close and seal the lid and cook the Spanish chicken on manual mode (high pressure) for 15 minutes.

Make a quick pressure release.

Nutritional info per serve: calories 328, fat 15.6, fiber 0.7, carbs 1.5, protein 43.1