Chicken Cacciatore (pressure Cooker)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 shallots, chopped
• 3 garlic cloves, chopped
• 1 medium green bell pepper, seeded and finely diced
• 1/2 cup wine (not cooking wine)
• 10 ounces mushrooms, sliced
• 3 lbs bone-in skinless chicken breast halves or 3 lbs skinless chicken thighs
• 2 cups crushed tomatoes
• 2 tablespoons tomato paste
• 1 (6 ounce) can pitted black olives or 1 (6 ounce) can 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 1/2 cup romano cheese
• salt & freshly ground black pepper

Recipe

• 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.