Chicken Cacciatore (Pressure Cooker)

By EdieK

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

Details

Servings 4
Adapted from food.com

Preparation

Step 1

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. 2 Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
3. 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. 4 Lock the lid in place.
5. 5 Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
6. 6 Turn off the heat.
7. 7 Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
8. 8 Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.

Prep Time: 15 mins

Total Time: 40 mins