We prepare all the ingredients from the beginning, to have them ready when we turn on the appliance. Portion the meat, wash and dry it, then season it with salt and pepper. Peel the onion and garlic and finely chop them. We stop 1 clove of garlic for the end. Mix the tomato paste with water.
We connect the Crock-Pot Express Multicooker with pressure cooking to the voltage source and set the BROWN / SOTE program for 15 minutes and the temperature to the High level. Wait 1-2 minutes for the appliance to heat up, then add the oil and let it heat up. HEAT appears on the display of the unit, and when it is heated, an audible signal sounds. Add the meat and brown it on all sides, turning it with a silicone spatula. When the meat is browned, add the onion and garlic and mix well until the set time is exhausted. Add diluted tomato paste, garden herbs, a little salt and a little pepper. Press the MEAT / STEW button, set the time to 45 minutes and the temperature to the HIGH level and press the START / STOP button. From now on we have nothing to do with food until after the time expires. After the time has elapsed, an audible signal will sound and the multicooker automatically switches to the function of keeping the preparation warm. This function lasts up to four hours. Press the START / STOP button, disconnect the appliance from the power supply and leave it like this for a few minutes, then with a spatula with a longer tail, switch the valve knob to the open position. Let all the steam evaporate, then carefully open the lid, add 1 clove of grated garlic, for extra flavor and cover the bowl for 3-4 minutes. Add the chopped green parsley and we can serve the delicious Chicken Ostropel to the multicooker Crock Pot express with polenta.