Chicken breast in instant pot with romesco sauce
Season chicken on both sides with salt
Pour red pepper puree, tomatoes, stock, and oil into the pot. Add paprika, salt, and cayenne and stir to combine
Put chicken breasts on trivet or steamer and place in pot. Lock lid into place. Select Manual; adjust pressure to Low and time to 5 minutes. After cooking, naturally release the pressure for 8 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken breasts to a plate. Use thermometer to check internal temperature; should register 150 in center.
Select Saute and adjust to Normal for medium heat. Add vinegar and simmer until the sauce thicken slightly, 1 to 2 minutes.
Slice chicken against the grain and top with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 27 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 69.3mg | 21 % | |
Sodium 1171mg | 40 % | |
Potassium 814.9mg | 21 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.7g | ||
Protein 29.9g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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