Vegan Fiesta Taco Tuesday Dip

INGREDIENTS

• 6 chicken thighs - boneless skinless 
•  salt and pepper to taste
•  1/4 tsp. paprika
• 2 tbsp. olive oil
•  1 yellow onion - diced
•  4 garlic cloves - minced
• 1 yellow or red bell pepper - diced
•  1 carrot - peeled and sliced
•  8 oz. cremini mushrooms - sliced
• 1 tablespoon real maple syrup or honey
• 1 tablespoon balsamic vinegar
•  8 fresh thyme - sprigs 
•  1 tablespoon Ciao Bella Italian seasoning
•  1/2 cup chicken broth, or veggie broth low-sodium 
•  20 oz. crushed tomatoes
•  pinch red pepper flakes (optional )
•  1 tbsp parsley/parmesan cheese

INSTRUCTIONS

• Season chicken thighs with salt, pepper and paprika. Set aside.
• Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and saute until soft, about 2-3 minutes, then add the garlic and saute until fragrant, about 30 seconds.
• Add the peppers, carrot, mushrooms and Italian seasoning. Saute for 5-7 minutes until vegetables begin to lightly brown. Push vegetable to the side of the pot to create a well in the center for the chicken.
• Add the chicken and brown on both sides. Pour in the chicken/veggie broth. Let simmer for 5 minutes, letting the liquid reduce in half.
• Add the crushed tomatoes, balsamic vinegar, maple syrup. Gently mix the ingredients together.
• Place lid on Instant Pot and lock. Make sure valve is in the sealing position. Select chicken mode for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.
• remove from heat and garnish with freshly chopped parsley. Serve over rice a bed of spaghetti or zucchini noodles.