Instant Pot Chicken Cacciatore
Simple quick tasty bulk Italian chicken in the instant pot
via thekitchn.com
Ingredients
- 1 cup chicken stock
- 1 tsp salt
- — bay leaf
- 7 chicken
- 1 medium onion
- 1 tsp garlic powder
- 1 tsp oregano
- 800 g tomato puree can
- 70 g black olives
Instructions
Preheat the pressure cooker (by pressing brown/saute mode).
Add 1 cup chicken stock , 1 tsp salt , and bay leaf and mix well. Then, in the following order, add 7 chicken , 1 medium onion , 1 tsp garlic powder , 1 tsp oregano , and 800 g tomato puree can (28 oz).
Close the lid and pressure-cook for 15 minutes at high pressure. When time is up, open the pressure cooker with slow normal release: Open the valve on the lid slowly, or if the valve only opens at full throttle, in small bursts.
Remove the lid, tilting it away from you. Mix the contents well, remove, and discard the bay leaf. If the meat isn't almost falling off the bones (it should be), take the internal temperature with a meat thermometer to ensure the chicken is at least 165°F.
Using a slotted spoon, arrange the chicken and tomatoes on a deep serving dish. Drizzle with cooking liquid and sprinkle with 70 g black olives before serving.
Reduce the cooking liquid and serve over chicken and cooked pasta.
View Cooklang Source
---
title: Instant Pot Chicken Cacciatore
description: Simple quick tasty bulk Italian chicken in the instant pot
tags: [instant-pot, main, chicken]
source: https://www.thekitchn.com/recipe-30-minute-cacciatore-chicken-228718
time required: 0 minutes
image: https://cdn.apartmenttherapy.info/image/upload/f_jpg,q_auto:eco,c_fill,g_auto,w_1500,ar_16:9/at%2Farchive%2Fb1fa6d53a3895e605ee61549b4ee52806f427fc5
cuisine: Italian
difficulty: easy
---
Preheat the pressure cooker (by pressing brown/saute mode).
Add @chicken stock{1%cup}, @salt{1%tsp}, and @bay leaf{1} and mix well. Then, in the following order, add @chicken{7}, @onion{1%medium}, @garlic powder{1%tsp}, @oregano{1%tsp}, and @tomato puree can {800%g} (28 oz).
Close the lid and pressure-cook for ~{15%minutes} at high pressure. When time is up, open the pressure cooker with slow normal release: Open the valve on the lid slowly, or if the valve only opens at full throttle, in small bursts.
Remove the lid, tilting it away from you. Mix the contents well, remove, and discard the bay leaf. If the meat isn't almost falling off the bones (it should be), take the internal temperature with a meat thermometer to ensure the chicken is at least 165°F.
Using a slotted spoon, arrange the chicken and tomatoes on a deep serving dish. Drizzle with cooking liquid and sprinkle with @black olives{70%g} before serving.
Reduce the cooking liquid and serve over chicken and cooked pasta.