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Pressure-Cooker Chicken Cacciatore

Total Time

Prep: 15 min. Cook: 15 min. + releasing

Makes

6 servings

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
Pressure-Cooker Chicken Cacciatore Recipe photo by Taste of Home

Ingredients

  • 2 medium onions, thinly sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup white wine or water
  • Hot cooked pasta

Directions

  1. 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.
  2. 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

1 serving: 207 calories, 6g fat (2g saturated fat), 73mg cholesterol, 787mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 27g protein.

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