Chicken Chasseur Instant Pot Recipes

INSTANT POT® CHICKEN CACCIATORE

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.

CHICKEN CHASSEUR (INSTANT POT RECIPE)

Steps:

• Prepare all your ingredients and get your equipment ready.
• Meanwhile, season the chicken with salt and pepper (1/4 teaspoon of both salt and pepper on each breast). Pour the extra virgin olive oil into the Instant Pot and brown your chicken breasts for 5 minutes on each side. Do this in batches to avoid overcrowding the pot. Once brown, put the chicken on a plate and leave to one side.
• Pour the wine into the Instant Pot and deglaze the pan, scraping all the brown bits from the bottom. Next, add the tomato puree, and give it a good stir until it dissolves into the wine. Now, add the garlic, anchovies, fresh tomatoes, paprika, parsley, sage, thyme, bay leaves, celery salt, onion granules, maple syrup and lemon juice. Stir everything together and then turn off the sauté function.
• Put the chicken, with all its juices back into the Instant Pot together with the mushrooms, carrots and shallots. Next, pour over the chicken stock and give everything one final stir, ensuring the chicken is beneath the liquid.
• Secure the lid to the Instant Pot and select the Pressure Cook button. You want high pressure for 1hr 40 minutes. Do not use the Meat Stew function as it does not cook the Chicken Chasseur long enough for the depth of flavour we want!The Instant Pot should take 10 minutes to generate steam and start cooking.
• Once cooked, do a quick release, and when safe to do so, remove the lid. Immediately, turn on the sauté function. The sauce will begin to reduce down and develop even more flavour. To encourage thickening, take a small bowl and add two tablespoons of arrowroot flour and combined this with four tablespoons of liquid from your stew. Mix until you have a smooth paste. Pour the arrowroot paste back into the Instant Pot and stir. After 10 minutes, your Chicken Chasseur will be ready to eat.
• Serve and enjoy!!

INSTANT POT CHICKEN CACCIATORE

Steps:

• Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
• Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
• Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
• Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
• Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.

ONE-POT CHICKEN CHASSEUR

Steps:

• Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
• Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
• Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
• Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
• Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
• Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
• Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
• Put the chicken legs back into the sauce and serve.

INSTANT POT CHICKEN CACCIATORE

Steps:

• Season & Dredge Chicken: Season both sides of chicken thighs with salt and black pepper. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken with flour on both sides.
• Brown Chicken Thighs in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (roughly 8 mins). Add 1½ tbsp (22.5ml) olive oil in Instant Pot's inner pot. Cover the whole bottom with oil. Add in flour-coated chicken, then brown the skin side for 4 minutes, and the other side for 2.5 minutes. Set aside the browned chicken.*Pro Tip: If you're cooking 6 chicken thighs, it's best to brown them in two separate batches.
• Saute Onion & Spices: Saute onion slices in Instant Pot for 3 minutes. Add in 1 tsp dried oregano leaves, 1 tsp dried thyme, 1 tbsp (15ml) tomato paste, 2 bay leaves, and bell pepper slices. Saute for another minute. Add in minced garlic, then saute for 30 seconds until fragrant.*Pro Tip - Tomato Paste: If your Instant Pot is sensitive to the Burn Error, layer the tomato paste on top of the fire-roasted tomatoes in Step 5.
• Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then boil for 1 minute to allow the alcohol to evaporate.
• Pressure Cook Chicken Cacciatore: Add ¼ cup pitted black olives, 2 tbsp - ¼ cup (30g - 60g) drained capers, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken thighs and all the meat juice. Layer 1 can (28oz) fire-roasted crushed tomatoes on top. Do not mix.With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully.
• Thicken & Adjust Seasoning: Give the Chicken Cacciatore a quick mix. Place the chicken on a serving plate. Bring the Cacciatore sauce to a simmer with the "Saute" function. Allow the sauce to simmer for 3 to 6 minutes to your desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). *Pro Tip: If your tomatoes are very acidic, you may need to balance the sauce with a bit of sugar. For reference, we used ¼ tsp sugar to balance the sauce. Turn off the heat (press "Cancel") or switch to Keep Warm mode.
• Serve: Drizzle the flavorful cacciatore sauce on your tender & juicy chicken. Garnish with finely chopped Italian parsley, then serve with side dishes.

CHICKEN CHASSEUR FOR CROCK-POT

Steps:

• Place all in crockpot, with chicken on top.
• 8 hours on low.

CHICKEN CHASSEUR

Steps:

• Heat oil , add chicken and brown for 5 minutes.
• Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
• Then add wine and tomatoes.
• Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
• When chicken is tender, sprinkle the tarragon on top and mix it in .