Chicken Cacciatore (Pressure Cooker)

By Shuger

Ingredients

• 1 tablespoon olive oil
• 3 shallots, chopped
• 3 garlic cloves, chopped
• 1 medium green bell pepper, seeded and finely diced
• 1/2 cup white wine (not cooking wine)
• 10 ounces mushrooms, sliced
• 3 lbs bone-in skinless chicken breast halves or 3 lbs skinless chicken thighs
• 2 cups crushed tomatoes
• 2 tablespoons tomato paste
• 1 (6 ounce) can pitted black olives or 1 (6 ounce) can kalamata olives, drained
• 2 tablespoons chopped fresh parsley (optional)
• 1/8-1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup grated parmesan cheese or 1/2 cup romano cheese
• salt & freshly ground black pepper

Preparation

Step 1

Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
2
Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
3
Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
4
Lock the lid in place.
5
Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
6
Turn off the heat.
7
Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
8
Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.