Best 7 Pressure Cooker Chicken Cacciatore Recipes
Indulge in the rustic flavors of Chicken Cacciatore, an Italian classic that combines tender chicken, vibrant vegetables, and a rich tomato sauce. This delightful dish, with its history rooted in the countryside, offers a symphony of flavors that will tantalize your taste buds. From the juicy chicken infused with herbs and spices to the tender bell peppers and mushrooms swimming in a savory tomato sauce, each bite promises an explosion of flavors. And because it's made in a pressure cooker, you can have this hearty and flavorful meal on the table in no time, making it perfect for busy weeknights.
But that's not all! This article also includes variations of this classic dish to cater to different tastes and preferences. For those who love a bit of heat, the Spicy Chicken Cacciatore recipe will set your taste buds on fire with its fiery kick. And if you're looking for a lighter version, try the Healthy Chicken Cacciatore, which uses lean chicken breast and plenty of fresh vegetables for a guilt-free indulgence.
For a taste of tradition, the Tuscan Chicken Cacciatore will transport you to the heart of Tuscany with its authentic Italian flavors. And if you're short on time, the Quick and Easy Chicken Cacciatore is your go-to recipe, delivering all the flavors of the classic dish in just 30 minutes.
No matter which recipe you choose, you're in for a culinary adventure that will leave you craving for more. So, gather your ingredients, fire up your pressure cooker, and prepare to savor the deliciousness of Chicken Cacciatore, a dish that promises to bring warmth and comfort to your dining table.
PRESSURE-COOKER CHICKEN CACCIATORE
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and have dinner ready in just a few minutes. -Aggie Arnold-Norman, Liberty, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 6-qt. electric pressure cooker. Add the next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Discard bay leaf. Serve chicken with sauce over pasta.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 787mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
PRESSURE COOKER CHICKEN CACCIATORE
This classic Italian dish comes together faster than ever thanks to your Instant Pot. It's loaded with all of our favorites--chicken, sweet peppers, mushrooms, and noodles--but it pressure cooks in just 8 minutes!
Provided by BHG Test Kitchen
Time 46m
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/4 tsp. of the salt and black pepper. In a 6-qt. electric pressure cooker use the sauté setting to brown chicken, half at a time, in 1 Tbsp. hot oil over medium-high heat. For a stove-top cooker, cook directly in the cooker. Remove chicken; drain off any fat. In the cooker heat remaining 1 Tbsp. oil over medium-high heat. Add onion, mushrooms, and remaining 1/4 tsp. salt; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 30 seconds. Remove cooker from heat; carefully add wine. Return to heat; simmer 5 minutes. Add tomatoes, sweet pepper, rosemary, crushed red pepper, and chicken to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 8 minutes. For a stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 8 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully.
- Sprinkle with parsley. Serve with pasta.
Nutrition Facts : Calories 813 kcal, Carbohydrate 66 g, Cholesterol 320 mg, Protein 80 g, SaturatedFat 5 g, Sodium 1062 mg, Sugar 12 g, Fat 23 g, ServingSize 6 cups + 4 cups pasta, UnsaturatedFat 15 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
PRESSURE COOKER CHICKEN CACCIATORE
I modified this recipe from one I found in Lorna Sass's book, "Pressure Perfect." Tomato sauce has a high sugar content,and it burns easily. I find it's a good idea not to let tomato sauce come in contact with the bottom of the pressure cooker. I just add the cooked vegetables to the pressure cooker, then the chicken, and then the pasta sauce, without stirring.
Provided by ilovechocolate
Categories Low Cholesterol
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown onions on medium heat, then add garlic and cook a few minutes longer.
- Add mushrooms and cook until soft.Transfer mushrooms, onion and garlic to pressure cooker, covering the bottom evenly.
- Add red and green peppers to pan and cook until crisp-tender, then transfer to pressure cooker, layering on top of mushroom mixture.
- Brown chicken in pan and layer on top of peppers. DO NOT STIR.
- Add 1/4 cup pasta sauce to the pan, and scrape up the brown bits, then transfer the pasta sauce with brown bits to pressure cooker.
- Pour remaining pasta sauce over chicken, add oregano and tomato paste on top. Do not stir.
- Cook at 15 psi for 8 minutes.
- Release pressure with natural release.
Nutrition Facts : Calories 147.7, Fat 5.3, SaturatedFat 1.1, Cholesterol 35.3, Sodium 365.6, Carbohydrate 14.5, Fiber 3.2, Sugar 8.9, Protein 11.1
CHICKEN CACCIATORE (PRESSURE COOKER)
Modified from "Pressure Perfect" by Lorna Sass. I got a pressure cooker last Christmas and until yesterday, it was still sitting in the box. I vowed to use it before this Christmas, and this was the first thing I made in it. I made a few substitutions based on what I had on hand, and I was so happy with the results. Serve with rice, pasta or potatoes.
Provided by BxChick
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker.
- Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.
- Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste.
Nutrition Facts : Calories 587.2, Fat 20.7, SaturatedFat 5.2, Cholesterol 228.9, Sodium 970.3, Carbohydrate 12.4, Fiber 3, Sugar 3.5, Protein 80.8
PRESSURE-COOKER GARDEN CHICKEN CACCIATORE
Steps:
- Place chicken in an 6- or 8-qt. electric pressure cooker. Combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Remove chicken to a serving patter; keep warm., In a small bowl, mix cornstarch and water until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
HEARTY CHICKEN CACCIATORE
This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Nutrition Facts : Calories 410 calories, Fat 24g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 699mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 31g protein.
Tips:
- Use a good quality olive oil. This will make a big difference in the flavor of your dish.
- Don't overcrowd the pot. If you add too much chicken, it will not cook evenly.
- Brown the chicken well before adding the other ingredients. This will help to develop flavor and prevent the chicken from becoming dry.
- Use fresh vegetables. This will give your dish the best flavor and texture.
- Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
- Season the dish to taste. Add salt, pepper, and other spices to your liking.
Conclusion:
Pressure cooker chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of chicken, vegetables, and sauce is flavorful and satisfying. Serve it over rice, pasta, or mashed potatoes for a complete meal.
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