If you like olives and very little prep work than this is a recipe for you! I experimented with sauteeing the veggies first vs. just throwing it in the pot and everyone agreed they liked it just in the pot so it was more "vegetable-y".
Hope you enjoy!
1 lb chicken breast
1.5 cups pitted olives (any combination of green, kalamata etc)
1 cup capers
1 onion, chopped
1 teaspoon dried rosemary
3 garlic, chopped
1, 14 oz can fire roasted diced tomatoes
optional: 1 cup carrots
optional: chopped parsley
Cut all veggies and add to the instant pot. Add chicken breasts. Seal the top to the 10 o'clock. Hit "manual" and then move button to 15 minutes. If they are very thick breasts, increase the time to 20. Once it beeps, unseal and serve!