Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes.
- 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
- 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.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
- 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.
- Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.