Add chicken and broth to the instant pot, followed by the sliced onions and carrots.
Then, add the tomato purée, tomato paste, all seasonings, and salt and pepper.
Close the lid and set it to MANUAL for 15 minutes. Let it release for 10 minutes before releasing the steam and opening the lid.
Give everything a mix and using two forks, shred the chicken breasts.
Serve your chicken stew over mashed cauliflower and garnish with extra parsley!
Poach chicken breasts by placing clean chicken breasts at the bottom of a pot. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx.10 minutes (the internal temp. should at least be 165fdegrees). When done, drain and using 2 forks, shred chicken.
Separately, in a skillet, heat 1 Tbsp olive oil over medium-low heat, and add the onions and carrots, stirring. Let them soften for at least 5 minutes or so.
Next, add shredded chicken, balsamic vinegar, tomato purée, tomato paste, oregano, ground cinnamon, parsley, and bay leaves. Stir well and continue to let soften while the flavors meld together for a few minutes.
Add 3 Tbsp-1/4 cup bone broth, cover the skillet, reduce the heat and let It come to a simmer for 8minutes or so.
Taste and adjust seasonings as desired and serve the stew over mashed cauliflower and garnish with extra parsley.
30-Min Greek Instant Pot Chicken Stew (Paleo, AIP, Whole30) https://foodbymars.com/30-min-greek-instant-pot-chicken-stew-paleo-aip-whole30/