INSTANT POT CHICKEN CACCIATORE DUMP DINNER

Instant Pot Chicken Cacciatore Dump Dinner image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs)
Kosher salt and freshly ground black pepper
1 pound farfalle
3 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
1/4 cup pitted kalamata olives
2 tablespoons capers, with liquid
One 20-ounce jar marinara sauce, jar reserved
3 cups baby spinach or arugula, optional
Grated Parmesan, for serving
Fresh basil leaves, for serving

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.