Ingredients
-
1
-
3
-
3
-
1
-
1/2
-
10
-
3
-
2
-
2
-
1
-
-
-
-
-
Directions
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., How to print?, SO worth the effort to make this. My boyfriend says it is identical to his mother’s chicken paprikash and he asks me to make it often. I buy the kalamata olives with the pits because I have trouble finding them without in my store. To remove the pits I put the olives on a cutting board and whack them with my meat mallet. The pits easily pop out. I like this better when served the next day.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Stir in the Wine and Boil Until About Half Evaporates. Scrape Up Any Browned Bits Sticking to the Bottom of the Cooker. |
|
3
Done
|
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
Done
|
Lock the Lid in Place. |
|
5
Done
|
Over High Heat Bring to High Pressure. Reduce the Heat Just Enough to Maintain High Pressure and Cook For 8 Minutes. |
|
6
Done
|
Turn Off the Heat. |
|
7
Done
|
Allow the Pressure to Come Down Naturally. Remove the Lid, Tilting It Away from You to Allow Steam to Escape. |
|
8
Done
|
Stir in the Olives, Parsley, Red Pepper Flakes, Cheese, and Salt and Pepper, to Taste. |
