Pressure Cooker Chicken Cacciatore
- 4 chicken thighs with skin on
- 2 chicken breasts with skin and backbone halved crosswise
- 2 teaspoons salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 1/2 cup all purpose flour for dredging
- 3 tablespoons olive oil or butter
- 2 large red bell pepper thick sliced
- 1 onion chopped
- 3 garlic cloves finely chopped
- 3/4 cup dry white wine
- 1 can diced tomatoes with juice 14-ounce with juice
- 14 ounces Cherry Tomatoes cut in half or smashed in a bag
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup chiffonade basil
- 1 small can tomato paste
- 8 ounce Frozen peas and carrots diced
- 8 ounces thick sliced white mushrooms
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in to batches. Transfer the chicken to a plate and set aside.
- Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
- Place a steamer stand in the pressure cooker and stack the chicken pieces on the stand. Cover and pressure cook for 10-15 minutes. Use the natural release method.
- Remove the chicken with tongs and set aside. Stir in the peas and carrots. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the vegetable mixture and sauce over the chicken, then sprinkle with the basil and serve.
Serve the sauce and chicken over noodles or serve with rice. The peas and carrots are optional but add texture and flavor to this dish. Experiment with adding more vegetables like Brussel sprouts and cauliflower being careful to not over cook them.
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