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Pressure Cooker Chicken Cacciatore
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Description
Chicken with tomato and mushroom sauce, cooked in a flash in your pressure cooker!
Ingredients
- 1 Tablespoon Olive Oil
- 1 cup Sweet Red Pepper, Chopped
- ½ cups Carrot, Diced
- 1-½ cup Onion, Chopped
- ⅓ cups White Wine
- 1 pound Fresh Mushrooms, Sliced
- 6 ounces, fluid Canned Tomato Paste
- 3 pounds Boneless Skinless Chicken Breast
- 14 ounces, weight Canned Diced Tomato
Preparation
1. Heat the oil in a 4-quart or larger pressure cooker. Add the pepper, carrots and onion and cook over medium-high heat, stirring frequently, until the onions 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 tomato paste. Lay the chicken over the mixture and cover the chicken with the diced tomato. Do not stir.
4. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
5. Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
6. Stir and add salt and pepper to taste.
Serve with rice, noodles or a crusty Italian bread. Delicious!
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2 Comments
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surlykitchen on 3.18.2010
i made this the other night, with some changes. i added marjoram, basil, italian seasons and basil to the sauce to give it more flavor. i also omitted the mushrooms, added more veggies. i removed the chicken and simmered the sauce to thicken it before serving. i also topped the chicken with a slice of mozzarella cheese before serving. Very easy, which i appreciated, and pretty good, too.
SansMerci on 10.20.2009
I’ve never made Chicken Cacciatore before, and had only tasted it for the first time a week ago.
This was a SUPER easy dish to pull together, and we’ve eaten it all up already (I made a huge batch, hoping for leftovers…) I think I’ll add some liquid next time, as I’d like it with a little more sauce. For the record, I used what I had on hand, so substitutions included celery instead of pepper, and three large half-chicken breasts with bone and skin. After cooking, I removed bones and skin and returned the chunked meat back to the pan.