Pressure Cooker Chicken Cacciatore Recipes

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PRESSURE COOKER CHICKEN CACCIATORE



Pressure Cooker Chicken Cacciatore image

This classic Italian dish comes together faster than ever thanks to your Instant Pot. It's loaded with all of our favorites--chicken, sweet peppers, mushrooms, and noodles--but it pressure cooks in just 8 minutes!

Provided by BHG Test Kitchen

Time 46m

Number Of Ingredients 14

8 skinless, boneless chicken thighs
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon olive oil
1 cup chopped onion
1 8 ounce pkg. cremini mushrooms, sliced
2 cloves garlic, minced
0.5 cup dry white wine
1 28 ounce can stewed tomatoes, cut up (undrained)
1 medium yellow or red sweet pepper, cut into bite-size strips
0.5 teaspoon dried rosemary, crushed
0.25 teaspoon crushed red pepper
4 cup hot cooked pasta
Snipped fresh Italian parsley

Steps:

  • Sprinkle chicken with 1/4 tsp. of the salt and black pepper. In a 6-qt. electric pressure cooker use the sauté setting to brown chicken, half at a time, in 1 Tbsp. hot oil over medium-high heat. For a stove-top cooker, cook directly in the cooker. Remove chicken; drain off any fat. In the cooker heat remaining 1 Tbsp. oil over medium-high heat. Add onion, mushrooms, and remaining 1/4 tsp. salt; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove cooker from heat; carefully add wine. Return to heat; simmer 5 minutes. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully.
  • Sprinkle with parsley. Serve with pasta.

Nutrition Facts : Calories 813 kcal, Carbohydrate 66 g, Cholesterol 320 mg, Protein 80 g, SaturatedFat 5 g, Sodium 1062 mg, Sugar 12 g, Fat 23 g, ServingSize 6 cups + 4 cups pasta, UnsaturatedFat 15 g

CHICKEN CACCIATORE (PRESSURE COOKER)



Chicken Cacciatore (Pressure Cooker) image

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.

Provided by BxChick

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 shallots, chopped
3 garlic cloves, chopped
1 medium green bell pepper, seeded and finely diced
1/2 cup white 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

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.

Nutrition Facts : Calories 587.2, Fat 20.7, SaturatedFat 5.2, Cholesterol 228.9, Sodium 970.3, Carbohydrate 12.4, Fiber 3, Sugar 3.5, Protein 80.8

PRESSURE-COOKER CHICKEN CACCIATORE



Pressure-Cooker Chicken Cacciatore image

An electric pressure cooker makes this braised chicken dish a meal you can turn to on a busy midweek evening. The meat is fall-off-the-bone delicious, and the sauce bursts with deep tomato flavor.

Provided by Christine Gallary

Yield 4 to 6

Number Of Ingredients 13

3 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 Tbs. olive oil
8 oz. cremini mushrooms, quartered
1 medium yellow onion, diced
1 large red bell pepper, thickly sliced
4 cloves garlic, minced
1 Tbs. tomato paste
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 cup dry red wine
1 14-oz. can diced tomatoes
Coarsely chopped fresh basil or flat-leaf parsley leaves, for garnish

Steps:

  • Pat the chicken dry with paper towels, then season all over with 2 tsp. salt and 1/2 tsp. pepper. Using the sauté or browning function (go with browning if you have both), heat the oil in an electric pressure cooker until shimmering. Add half of the chicken skin side down, and sear until browned, 7 to 9 minutes. Transfer to a plate, and repeat with the remaining chicken.
  • Add the mushrooms, onion, and 1/4 tsp. salt to the cooker, and cook until starting to soften, about 3 minutes. Add the bell pepper, garlic, tomato paste, oregano, and thyme, and cook, stirring, for 1 minute. Add the wine and cook until reduced by about two-thirds, about 4 minutes. Add the tomatoes and their juices, and stir to combine. Nestle the chicken in the sauce, and pour in any accumulated juices from the plate.
  • Lock the lid in place, and make sure the valve is set to seal. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, and then quick-release the remaining pressure. Skim the fat from the surface of the sauce. Simmer on the sauté setting until the sauce has thickened slightly, about 10 minutes. Season to taste with salt and pepper. Serve garnished with the basil.

Nutrition Facts : ServingSize 4 to 6, Calories 380 kcal, Fat 190 kcal, SaturatedFat 6 g, TransFat 22 g, Carbohydrate 10 g, Sugar 5 g, Fiber 3 g, Protein 32 g, Cholesterol 175 mg, Sodium 730 mg, UnsaturatedFat 14 g

INSTANT POT CHICKEN CACCIATORE



Instant Pot Chicken Cacciatore image

Traditionally, this dish takes hours to cook in the oven. Our Instant Pot® version is ready in a fraction of the time and is made entirely in the pot -- hello, easy clean-up! The chicken is fall-off-the-bone tender and the tomato sauce has the perfect smoky kick, thanks to the bacon.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 strips bacon
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon fresh thyme leaves
3/4 cup red wine
1/4 cup chopped fresh flat-leaf parsley
Serving suggestion: polenta

Steps:

  • Turn a 6-quart Instant Pot® to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken.
  • Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.)
  • Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  • Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta.

INSTANT POT® CHICKEN CACCIATORE



Instant Pot® Chicken Cacciatore image

This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!

Provided by Diana71

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
3 stalks celery, chopped
½ onion, chopped
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
2 teaspoons herbes de Provence
¾ cup water
3 cubes chicken bouillon, crumbled
2 tablespoons tomato paste
1 pinch red pepper flakes
1 pinch ground black pepper to taste

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.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g

BEST INSTANT POT® CHICKEN CACCIATORE



Best Instant Pot® Chicken Cacciatore image

A little work up front, barely any cooking time, amazing outcome. Serve this to guests and they will be amazed by your mad Instant Pot®/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese.

Provided by Shelly Exel-Miles

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 20

1 pound skinless, boneless chicken thighs
2 small skinless, boneless chicken breasts, halved lengthwise
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
¼ tablespoon cornstarch
3 tablespoons extra-virgin olive oil, divided
3 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, diced
1 red bell pepper, diced
2 large jarred roasted red bell peppers, chopped
¾ cup dry Cabernet Sauvignon
3 tablespoons tomato paste
1 ½ teaspoons red pepper flakes, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chicken bouillon granules
2 teaspoons Italian seasoning

Steps:

  • Dredge chicken thighs and breasts with salt, pepper, and flour.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
  • Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more.
  • Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 13.1 g, Cholesterol 62.1 mg, Fat 12.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 2.6 g, Sodium 1283 mg, Sugar 5.6 g

PRESSURE-COOKER CHICKEN CACCIATORE



Pressure-Cooker Chicken Cacciatore image

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. -Aggie Arnold-Norman, Liberty, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or water
Hot cooked pasta

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.

Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

PRESSURE-COOKER GARDEN CHICKEN CACCIATORE



Pressure-Cooker Garden Chicken Cacciatore image

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 13

12 boneless skinless chicken thighs (about 3 pounds)
2 medium green peppers, chopped
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional reduced-sodium chicken broth
3 garlic cloves, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE COOKER CHICKEN CACCIATORE



Pressure Cooker Chicken Cacciatore image

I modified this recipe from one I found in Lorna Sass's book, "Pressure Perfect." Tomato sauce has a high sugar content,and it burns easily. I find it's a good idea not to let tomato sauce come in contact with the bottom of the pressure cooker. I just add the cooked vegetables to the pressure cooker, then the chicken, and then the pasta sauce, without stirring.

Provided by ilovechocolate

Categories     Low Cholesterol

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 teaspoon garlic, minced
1 medium green bell pepper
1 red bell pepper
10 ounces mushrooms
8 skinless chicken thighs, fat removed
2 cups pasta sauce
4 tablespoons tomato paste
1/2 teaspoon oregano

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.

Nutrition Facts : Calories 147.7, Fat 5.3, SaturatedFat 1.1, Cholesterol 35.3, Sodium 365.6, Carbohydrate 14.5, Fiber 3.2, Sugar 8.9, Protein 11.1

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From fridaysnacks.info


INSTANT POT CHICKEN CACCIATORE [VIDEO] - SWEET AND SAVORY MEALS
2019-09-06 First, you put all the ingredients in the pressure cooker, and then add the chicken on top. Then, close the IP lid, and cook on high pressure for 10 minutes, followed by an additional 10-minutes of NPR. Once done, transfer the dish to a casserole and broil for about 5 more minutes to give it a nice golden texture.
From sweetandsavorymeals.com


CHICKEN CACCIATORE IN 60 MINUTES | INSTANT POT - YOUTUBE
This tried and tested chicken cacciatore is my stovetop recipe, made faster in the Instant Pot electric pressure cooker. A stew perfectly suited for the cool...
From youtube.com


INSTANT POT CHICKEN CACCIATORE - THE FARMWIFE COOKS
2017-05-16 In a 6-quart slow cooker add the broth, tomatoes, Italian seasonings and stir. Add chicken mixture and turn to coat. Cover and cook on low for 5-7 hours or until chicken is done. If you would like to thicken the sauce put 1/4 cup corn starch and 2 tablespoons of water in a small bowl, mix. Add to the sauce mixture and stir.
From farmwifecooks.com


CHICKEN CACCIATORE - PRESSURE COOKERS - RECIPES - PRESTO®
Chicken Cacciatore. Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker over medium heat. Add onions and sauté until translucent. Add garlic and sauté for 30 seconds. Sprinkle chicken with salt and pepper and place in pressure cooker. Add tomatoes, wine, carrots, celery, parsley, and oregano. Close pressure cooker cover securely.
From gopresto.com


INSTANT POT CHICKEN CACCIATORE - DADCOOKSDINNER
2019-04-02 Sprinkle the chicken thighs with the salt and pepper. Sear the skin side of the thighs in 2 batches: put 4 thighs in the pot, skin side down, and sear until the skin is golden brown, about 5 minutes. Move the browned chicken thighs to a bowl, then sear the second batch of thighs, about 5 more minutes. and move them to the bowl as well.
From dadcooksdinner.com


INSTANT POT CHICKEN CACCIATORE RECIPE - LIFE MADE SIMPLE
2020-02-08 First, you need to cook your chicken for about 4 minutes on each side to just get a nice sear. After that pour everything from the pan, including the drippings into the slow cooker. Add your veggies and liquid and if using breasts cook on high for 1 ½ to 2 ½ hours or on low for 4-5 hours. If using thighs cook on high for 3-4 hours or on low ...
From lifemadesimplebakes.com


CHICKEN CACCIATORE - TUPPERWARE CHAMPION
Cover with Shielded Cover and microwave on high power 3 minutes more. Remove from microwave, let stand, covered, 4 minutes. To make the sauce, in the 2-cup Micro Pitcher, stir together tomato paste, crushed tomato, chicken stock, corn starch, oregano, and salt. Cover with the 1 cup micro pitcher and microwave on high 2 minutes.
From cookingwithtupperware.com


INSTANT POT CHICKEN CACCIATORE RECIPE - EATING ON A DIME
2020-05-07 How to make chicken cacciatore in the instant pot: Place everything in the Instant pot except the parsley. This is such an easy recipe. Add the lid and set the valve to sealing. Set the pressure and in 25 minutes, dinner is ready! Do a …
From eatingonadime.com


LOW FODMAP INSTANT POT CHICKEN CACCIATORE - FUN ... - FUN …
2018-04-04 Once hot, add oil and chicken. Saute the chicken for 1-2 minute per side. Cancel the “Saute” setting. Add carrot, bell pepper, tomatoes, and oregano. Place lid on top of Instant Pot and secure. Set vent to “Sealing”. Select the “Meat” setting on the Instant Pot. Adjust the time to 20 minutes on “High Pressure” and cook.
From funwithoutfodmaps.com


PRESSURE COOKER CHICKEN CACCIATORE - CAROLINA COUNTRY
Dredge chicken in flour and pinch of salt. Turn on sauté function on pressure cooker. Add oil; sauté chicken 2–3 minutes on each side. Remove and set aside. Add onion, mushrooms and garlic. Sauté until softened. Add broth and let sizzle out. Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 ...
From carolinacountry.com


EASY INSTANT POT CHICKEN CACCIATORE - 2 COOKIN MAMAS
2019-02-17 How to Make Chicken Cacciatore in an Instant Pot. Turn Instant Pot to sauté mode and add a little olive oil. Season chicken then brown it in the pot for about 6 minutes on each side. Remove chicken and set aside. Add pepper and onions to the pot with a little more oil, if necessary, and sauté until soft, about 5 minutes. Turn Instant Pot off.
From 2cookinmamas.com


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