Chicken Cacciatore (pressure cooker)

Ingredients

1 Onion, diced
1 medium green capsicum, seeded and finely diced
1/4 cup white wine
300g Mushrooms, sliced
3 garlic cloves, finely diced
1.5kg skinless chicken thighs, diced into 3-5cm cubes
410g canned diced tomatoes
2 Tbs Tomato paste
3/4 cup pitted black or kalamata whole olives, drained
2 Tbs freshly chopped parsley
1/2 cup freshly grated parmesan cheese
2 Tbs freshly grated parmesan cheese for serving
2 Tbs freshly chopped parsley for serving


Step 1
Heat the oil in Pressure Cooker. Add the onion and capsicum and cook over medium-high heat for approximately 2 minutes stirring until the onion softens.

Step 2
Stir in the wine and bring to boil to cook off the alcohol until approximately half the wine evaporates.

Step 3
Add mushrooms and garlic, stirring for 1 minute.

Step 4
Place chicken pieces on top of vegetable mixture. Cover chicken with diced tomatoes and tomato paste and DO NOT STIR.

Step 5
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)

Step 6
Once at pressure, turn down the heat and cook for 8 minutes.

Step 7
Remove from heat . Quick-release pressure by placing under a running tap with cool water for a few second.

Step 8
Remove lid and stir in the olives, parsley, cheese, and salt and pepper, to taste.

Step 9
Serve with your favourite style of pasta and sprinkle with freshly grated parmesan cheese and parsley.