Hi Orville. I have checked the recipe and have to say that there was a mistake – it should be 1 and a 3/4 cup. I appologize for the error – it has been fixed now! I don’t know how that happened. However, there should not be any sauce after sauteing onion and garlic. The creamy sauce is not made of water and flour but by adding cream at the end like it says in the recipe.

I scrapped that mess, started fresh, sauted onion on medium heat on olive oil. After I sauted peppers and olives, I added chicken broth, no flour. I added meat (and all it’s juice from the plate where it rested), cooked uncovered for approx 12 ,minutes, stirring and adding broth as necessary – in the end I used 0.5 liter (2 cups). Then I turned the meat, added 250 ml (1 cup) of half and half, cooked uncovered for another 12 minutes, added 1tbspbof butter at the end. No flour. It turned out well, though there isn’t much sauce.

Thanks for your feedback, Claire. Hope you try other instant pot recipes from our blog!

Hi Sabrina. I haven’t tested this recipe for instant pot so not sure how would it turn out. However, I guess I would omit the flour and add 1 cup of water/broth instead of the stated amount (you would thicken the sauce with flour at the very end). The cooking time might be tricky as the peppers will more likely be completely overcooked under pressure. Hope this helps a bit and please let us know if you do give it a try.

Thanks so much for your feedback, Shana!

Thanks so much for your feedback, Uyshica! Hope you try some other recipes from our blog. Happy cooking!

Thanks for your feedback, Steven!

Yes, you can, if you prefer them. The taste might be lighter though as they are milder than green olives though.

Thanks, Andrea!

:)

That’s great to hear, Jen!

Enjoy! :)

Hi Carl. Half and half is single cream (cream with a fat content between 10 – 18%).

Yours Sincerely

Carl Prescod.