Chicken Cacciatore Pressure Cooker Recipes

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.

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.

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.

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.

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.

Steps:

• In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.

Steps:

• Press BROWN/SAUTE, set the temperature to HIGH, add oil and then press START/STOP. When heated up, add the chopped onion, celery, carrots and garlic. Cook, stirring occasionally, until the onions begin to soften, approximately 5 minutes.
• Cut chicken thighs into largish chunks and once the onions have turned a golden colour, add the chicken and stir often until sealed/browned a little (about another 5 minutes).
• Add, mushrooms, tomatoes, stock, oregano and sugar.
• Stir, bring to the boil and then press START/STOP to turn off the sauté function.
• Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 10 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP. (Whilst cooking, parboil/nuke the beans for 2 minutes.
• Once cooking is complete and the pressure is released (either manually or automatically), open the lid, add the beans and olives, and turn back on to the BROWN/SAUTE (HIGH) setting to heat them through (and to boil off some of the liquid for a thicker sauce, if required).
• Season with salt and pepper, and serve over cous cous, rice, pasta or noodles.