CHICKEN CACCIATORE (PRESSURE COOKER)
Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes.
Provided by BxChick
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
- Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
- 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.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.
Nutrition Facts : Calories 587.2, Fat 20.7, SaturatedFat 5.2, Cholesterol 228.9, Sodium 970.3, Carbohydrate 12.4, Fiber 3, Sugar 3.5, Protein 80.8
PRESSURE COOKER CHICKEN CACCIATORE
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.
Provided by ilovechocolate
Categories Low Cholesterol
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown onions on medium heat, then add garlic and cook a few minutes longer.
- Add mushrooms and cook until soft.Transfer mushrooms, onion and garlic to pressure cooker, covering the bottom evenly.
- Add red and green peppers to pan and cook until crisp-tender, then transfer to pressure cooker, layering on top of mushroom mixture.
- Brown chicken in pan and layer on top of peppers. DO NOT STIR.
- 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.
- Pour remaining pasta sauce over chicken, add oregano and tomato paste on top. Do not stir.
- Cook at 15 psi for 8 minutes.
- Release pressure with natural release.
Nutrition Facts : Calories 147.7, Fat 5.3, SaturatedFat 1.1, Cholesterol 35.3, Sodium 365.6, Carbohydrate 14.5, Fiber 3.2, Sugar 8.9, Protein 11.1
PRESSURE-COOKER CHICKEN CACCIATORE
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. -Aggie Arnold-Norman, Liberty, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Discard bay leaf. Serve chicken with sauce over pasta.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
INSTANT POT CHICKEN CACCIATORE
Traditionally, this dish takes hours to cook in the oven. Our Instant Pot® version is ready in a fraction of the time and is made entirely in the pot -- hello, easy clean-up! The chicken is fall-off-the-bone tender and the tomato sauce has the perfect smoky kick, thanks to the bacon.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Turn a 6-quart Instant Pot® to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken.
- Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.)
- Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta.
INSTANT POT CHICKEN CACCIATORE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
- Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
- Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
- Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
- Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts : Calories 398, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 127 milligrams, Sodium 591 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 45 grams, Sugar 5 grams
PRESSURE-COOKER GARDEN CHICKEN CACCIATORE
Steps:
- Place chicken in an 6- or 8-qt. electric pressure cooker. Combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Remove chicken to a serving patter; keep warm., In a small bowl, mix cornstarch and water until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BEST INSTANT POT® CHICKEN CACCIATORE
A little work up front, barely any cooking time, amazing outcome. Serve this to guests and they will be amazed by your mad Instant Pot®/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese.
Provided by Shelly Exel-Miles
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 20
Steps:
- Dredge chicken thighs and breasts with salt, pepper, and flour.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
- Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more.
- Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 13.1 g, Cholesterol 62.1 mg, Fat 12.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 2.6 g, Sodium 1283 mg, Sugar 5.6 g
INSTANT POT® CHICKEN CACCIATORE
This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!
Provided by Diana71
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
- Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g
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