Chicken Cacciatore (Pressure Cooker)

BxChick's Note:

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.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 3 shallots , chopped
• 3 garlic cloves , chopped
• 1 medium green bell pepper , seeded and finely diced
• ½ 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;-¼ teaspoon crushed red pepper flakes (optional)
• ½ cup grated parmesan cheese or ½ cup romano cheese
• salt & freshly ground black pepper

Directions:

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.

Reviews

[Buffalo John]

This was my first shot at ever using a pressure cooker. I had to substitute an onion for the shallots and used a whole chicken and red pepper based on what I had on hand. The recipe was fantastic and I have a very skeptical picky group of eaters. The sauce was awesome. I liked the red pepper flakes at the end especially. Don't forget to add the garlic with the onions as this step is left out. I cooked it for 9 minutes because of my inexperience. I doubt it made a difference. The chicken was fall apart tender. I am adding this to my regular rotation of recipes.

[Chef #881499]

This was absolutely lip-smacking delicious. I doubled the recipe and added 10 Johnsonville garlic sausages to the bottom of the pot and tripled the tomato paste because I didn't have a small can and didn't want to waste what was left over. I used more garlic as well, since we like garlic in my house. I served the chicken over broad noodles. Next time I will try brown rice. The sauce is so tasty, it will leave a wonderful taste in your mouth. The kalamata olives are a must. Froze four portions for easy meals down the road.

[Katjconsult]

This was great! I didn't have chicken with bones in it so I left the boneless chicken pieces whole.