Pressure Cooker Chicken Cacciatore
Give this Pressure Cooker Chicken Cacciatore a try for those busy nights that need a good hearty meal to power through! If you want another great pressure cooker recipe, you’ve gotta try these Pressure Cooker Cubano Sandwiches!
Shop from the comfort of your home! You can shop online at any of our proud family of stores for these recipe ingredients as well as the rest of your grocery list! We offer curbside pick up at all locations and delivery in select locations as well. Don’t forget to connect your MORE Rewards account when you shop online for extra savings, digital coupons, and many other rewards too!
Pressure Cooker Chicken Cacciatore
Ingredients
- 3 Frozen Food Club Boneless Skinless Chicken Breasts (about 10-12 Oz. each)
- 3 Tbsp. Olive Oil
- 1 Yellow Onion, sliced
- 3 Cloves Garlic, minced
- 8 Oz. White Mushrooms, quartered
- 1 Carrot, peeled and diced
- 1 tsp. Kosher Salt
- 1⁄2 C. Red Wine
- 2 C. Beef Broth
- 28 Oz. Can Crushed Tomatoes
- 2 Tbsp. Tomato Paste
- 1 Tbsp. Dried Basil
- 1 tsp. Dried Thyme
- 1 tsp. Dried Oregano
- 1⁄2 tsp. Red Pepper Flakes
- 1⁄2 tsp. Sugar
- 1 Red Bell Pepper, seeded and sliced
- 1 Green Bell Pepper, seeded and sliced
- 1⁄2 C. Pitted Black Olives, cut in half
- 1⁄4 C. Fresh Parsley, chopped
Instructions
- Set Instant Pot to “Sauté” mode and add the olive oil.
- When the oil is hot, add the onion, garlic, mushrooms, carrot and salt. Cook until onion starts to soften, about 2-3 minutes.
- Add the red wine and beef broth to the pot and scrape any browned bits from the bottom of the pan.
- Add the tomatoes, tomato paste, basil, thyme, oregano, red pepper flakes, and sugar to the pan and stir to combine. Submerge the frozen chicken into the sauce and lock the Instant Pot lid in place, making sure the venting valve is sealed.
- Set the Instant Pot to cook at high pressure for 5 minutes.
- When the cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
- Remove the chicken from the pot and place on a cutting board to shred once cooled.
- Set the Instant Pot on “Sauté” mode and bring the sauce to a simmer.
- Add the bell peppers and olives to the sauce and cook until the pepper are tender and cancel “sauté” mode.
- Add the shredded chicken and parsley to the sauce and stir to combine.
- Serve the chicken and sauce over cooked rice or pasta topped with grated Parmesan cheese.
Shop Ingredients
