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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
- Read more: http://www.food.com/recipe/chicken-cacciatore-pressure-cooker-265711#ixzz1BiRpjPsX
Details
Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from food.com
Preparation
Step 1
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.
Read more: http://www.food.com/recipe/chicken-cacciatore-pressure-cooker-265711#ixzz1BiRpjPsX
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