Pressure Cooker Chicken Cacciatore |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 teaspoon garlic, minced |
1 medium green bell pepper |
1 red bell pepper |
10 ounces mushrooms |
8 skinless chicken thighs, fat removed |
2 cups pasta sauce |
4 tablespoons tomato paste |
1/2 teaspoon oregano |
Directions:
1. Brown onions on medium heat, then add garlic and cook a few minutes longer.
2. Add mushrooms and cook until soft.Transfer mushrooms, onion and garlic to pressure cooker, covering the bottom evenly.
3. Add red and green peppers to pan and cook until crisp-tender, then transfer to pressure cooker, layering on top of mushroom mixture.
4. Brown chicken in pan and layer on top of peppers. DO NOT STIR.
5. Add 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.
6. Pour remaining pasta sauce over chicken, add oregano and tomato paste on top. Do not stir.
7. Cook at 15 psi for 8 minutes.
8. Release pressure with natural release.
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