1 hr 30 mins
I modified this recipe from one I found in Lorna Sass's book, "Pressure Perfect." Tomato sauce has a high sugar content,and it burns easily. I find it's a good idea not to let tomato sauce come in contact with the bottom of the pressure cooker. I just add the cooked vegetables to the pressure cooker, then the chicken, and then the pasta sauce, without stirring.
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- 1Brown onions on medium heat, then add garlic and cook a few minutes longer.
- 2Add mushrooms and cook until soft.Transfer mushrooms, onion and garlic to pressure cooker, covering the bottom evenly.
- 3Add red and green peppers to pan and cook until crisp-tender, then transfer to pressure cooker, layering on top of mushroom mixture.
- 4Brown chicken in pan and layer on top of peppers. DO NOT STIR.
- 5Add 1/4 cup pasta sauce to the pan, and scrape up the brown bits, then transfer the pasta sauce with brown bits to pressure cooker.
- 6Pour remaining pasta sauce over chicken, add oregano and tomato paste on top. Do not stir.
- 7Cook at 15 psi for 8 minutes.
- 8Release pressure with natural release.
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Nutritional Facts for Pressure Cooker Chicken Cacciatore
Serving Size: 1 (194 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 147.6
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 1.1 g
- Cholesterol 35.3 mg
- Sodium 365.5 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 3.1 g
- Sugars 8.9 g
- Protein 11.0 g