Italian Chicken With Pepper - 2.5-Qt Pressure Cooker
- Ready In:
- 31mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 frying chicken, skin removed and cut into serving pieces
- 1 medium onion, peeled and chopped
- 1 medium green bell pepper, stemmed and cored and cut into 1/4-inch strips
- 2 garlic cloves, peeled and minced
- 2 tablespoons red wine vinegar
- 16 ounces canned diced tomatoes, drained
- 3⁄4 teaspoon dried basil
- crushed red pepper flakes, to taste
- salt & freshly ground black pepper, to taste
directions
- In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
- Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5.
- Add onion, green bell pepper and garlic. Cook until softened.
- Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
- Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
- Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes.
- Remove from heat and use Natural Release Method.
- Arrange chicken on a warm platter and cover with vegetables and sauce.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!