BEST INSTANT POT® CHICKEN CACCIATORE
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
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
INSTANT POT® CHICKEN CACCIATORE
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
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
INSTANT POT CHICKEN CACCIATORE
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
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
Provided by Sara Lynn Cauchon
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 398, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 127 milligrams, Sodium 591 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 45 grams, Sugar 5 grams
CHICKEN CACCIATORE FOR THE INSTANT POT®
Chicken thighs are cooked in a mixture of tomato sauce, herbs, and a generous splash of red wine in this cacciatore recipe for the Instant Pot®.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Mix flour, salt, and pepper together in a shallow bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil.
- Dredge 4 chicken thighs in the flour mixture and shake off any excess. Saute until golden brown, 4 to 5 minutes per side. Transfer to a plate. Repeat with remaining 4 chicken thighs.
- Heat remaining 1 tablespoon oil in the pot. Add onion. Cook and stir until translucent, 4 to 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Pour in wine and scrape the browned bits of food off the bottom of the pot with a wooden spoon. Continue cooking until the wine has almost evaporated. Add tomato sauce; stir in oregano, basil, parsley, red pepper flakes, and bay leaf.
- Return chicken thighs to the pot and turn to coat with sauce. Close and lock the lid. Close the vent. Select Chicken function; set timer for 10 minutes. Allow 15 to 20 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 479.6 calories, Carbohydrate 24.1 g, Cholesterol 138.6 mg, Fat 22.4 g, Fiber 4.5 g, Protein 43 g, SaturatedFat 5.2 g, Sodium 1510.8 mg, Sugar 10.9 g
INSTANT POT CHICKEN CACCIATORE DUMP DINNER
Who doesn't love a big bowl of pasta with red sauce? It's even better as a full meal with tender chicken and briny olives. Simply dump all the ingredients into the Instant Pot® and this Italian classic will be on the table in little over a half hour!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 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. Being careful of any remaining steam, unlock and remove the lid and stir the pasta.
- Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.
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