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Nutrition Facts
Serving Size 1 (686g) Recipe makes 4 servings
Calories 607
Calories from Fat 146		(24%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.1g
Cholesterol 208mg		69%
Sodium 1138mg		47%
Potassium 1653mg		47%
Total Carbohydrate 20.7g		6%
	Dietary Fiber 4.8g	19%
	Sugars 8.1g
Protein 88.2g		176%
detailed view... how is this calculated?

Chicken Cacciatore (Pressure Cooker)

Recipe #265711 | 40 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: BxChick
Nov 14, 2007

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.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
3 shallots, chopped
3 garlic cloves, chopped
1 medium green bell pepper, seeded and finely diced
1/2 cup white wine (not cooking wine)
10 ounces mushrooms, sliced
3 lbs bone-in skinless chicken breast halves or skinless chicken thighs
2 cups crushed tomatoes
2 tablespoons tomato paste
1 (6 ounce) can pitted black olives or kalamata olives, drained
2 tablespoons chopped fresh parsley (optional)
1/8-1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup grated parmesan cheese or romano cheese
salt & freshly ground black pepper

Directions

1
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.
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 garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
4
Lock the lid in place.
5
Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
6
Turn off the heat.
7
Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
8
Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.

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Featured Reviews for This Recipe

From: Tami's Kitchen

On Oct 14, 2009

I have been looking for an easy Cacciatore recipe and this one was terrific! It was easy to make and tasted like I knocked myself out cooking! My 4 year old even liked it and that's impressive!

0 people found this review helpful

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From: zaar junkie

On Sep 28, 2009

I thought this was a solid dish. It was quick and easy and with 8 minutes and the natural release method, my chicken was cooked perfectly. The recipe itself was a bit confusing as the ingredients list mentions shallots and garlic but doesn't mention it in the directions. I omitted the olives and used fresh tomatoes. This is something I would make again. Thanks.

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From: Buffalo John

On Jan 4, 2009

This was my first shot at ever using a pressure cooker. I had to substitute an onion for the shallots and used a whole chicken and red pepper based on what I had on hand. The recipe was fantastic and I have a very skeptical picky group of eaters. The sauce was awesome. I liked the red pepper flakes at the end especially. Don't forget to add the garlic with the onions as this step is left out. I cooked it for 9 minutes because of my inexperience. I doubt it made a difference. The chicken was fall apart tender. I am adding this to my regular rotation of recipes.

3 people found this review helpful

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From: Chef #775492

On Mar 3, 2008

Made this for my family the other night and it was by far the best Cacciatore recipe I have ever made. Will definitely make again.

2 people found this review helpful

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