Ingredients
-
1
-
3
-
3
-
1
-
1/2
-
10
-
3
-
2
-
2
-
1
-
2
-
1/8 - 1/4
-
1/2
-
-
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
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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. |
