Instant Pot Chicken Cacciatore
2
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
This rustic Italian dish is traditionally made with skin-on bone-in chicken pieces. Here, we use skinless boneless breasts to create a quicker-cooking stew. Everything—mushrooms, potatoes, bell peppers, tomatoes—goes right in the Instant Pot. If you don’t have garlic-infused olive oil, just use plain oil plus 2 teaspoons of minced garlic in step 3.
Ingrédients
All-purpose flour
1 tbsp(s)
Table salt
1 tsp(s), divided
Black pepper
¼ tsp(s), divided
Uncooked boneless skinless chicken breast
1 pound(s), cut into 3⁄4-inch chunks
Garlic-flavoured olive oil
3 tsp(s), divided
Onion
1 small, chopped
Yukon gold potato
2 small, (about 10 oz), cut into small chunks
Cremini mushrooms
8 oz, sliced
Green bell pepper
1 small, seeded and cut into 1⁄2-inch chunks
Canned diced tomatoes
1 cup(s), fire-roasted variety
Canned tomato paste
2 tbsp(s)
Capers
1 tbsp(s), drained
Fresh parsley
2 tbsp(s), chopped
Instructions
1
Combine the flour, 1⁄2 tsp of the salt, and 1⁄8 tsp of the black pepper on a plate. Add the chicken and toss to coat.
2
Press Sauté on a 6-quart Instant Pot and set the cooking time for 15 minutes. When Hot is displayed, add 1 tsp of the oil to the pot. Add the chicken and cook until lightly browned, about 4 minutes, turning occasionally. Transfer the chicken to a plate.
3
Add the remaining 2 tsp oil, the onion, and potatoes to the pot and cook until golden, about 5 minutes, stirring occasionally. Add the mushrooms and bell pepper and cook for 2 minutes.
4
Stir in the chicken and any juices, tomatoes, tomato paste, capers, and the remaining 1⁄2 tsp salt and 1⁄8 tsp black pepper. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure. Set the cooking time for 5 minutes.
5
When the cooking time is up, press Cancel to turn off the pot. Move the steam release handle to the venting position to release the pressure. Remove the lid. Divide the chicken and vegetables among 4 shallow bowls and sprinkle with the parsley.
6
Serving size: 1½ cups
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