Chicken Cacciatore (Pressure Cooker)

READY IN: 40mins
Recipe by BxChick

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.

Top Review by 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.

Ingredients Nutrition

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.

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