Monday, January 17, 2011

Recipe: Pressure Cooker Chicken Cacciatore

Another Pressure Cooker Success!!

I am absolutely in love with my Pressure Cooker, and wondering why in the world I waited so long to break down and buy one! I have never in my life had chicken breasts and tough cuts of meat (like stew meat) come out so tender, and with so little effort, and in such a short amount of time! If you've never used a Pressure Cooker - Warning - there is a small learning curve, but I highly reccomend purchasing one. I don't know that I'll ever cook chicken or roasts any other way again!

One of the first meals that I made in my Pressure Cooker was Chicken Cacciatore. I was craving Italian and Olives, and this meal fit the bill. I searched a ton of websites, pulled multiple recipes, and used a little bit from here and a little bit from there to come up with my own creation.

The result was absolutely phenominal (If I do say so myself!). I literally shredded the chicken w/ a fork when it was done - it was that tender!

Pressure Cooker Chicken Cacciatore:


Olive Oil
3 Shallots, Chopped
4 Garlic Cloves, Crushed
1 Green Bell Pepper, seeded & diced
1/2 cup Organic Chicken or Vegetable Broth (be careful of sneaky sugars/soy/gluten/etc)
1 8-10 oz package mushrooms, sliced
5-6 Boneless Skinless Chicken Breasts (good sized ones, not midgets - you'll want leftovers!)
2 Cans Organic Crushed Tomatoes
2 Tb Organic Tomato Paste
1 Can Pitted Black Olives (I used Whole Foods Brand - just olives, water, salt)
Fresh Parsley
Red Pepper to taste (I used a healthy 1/2 tsp, but I like spicy!)
Sea Salt & Black Pepper to taste


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 broth and boil for 2-3 minutes. 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.

Stir in the olives, parsley, red pepper flakes, salt and pepper.

I served mine over a heaping serving of shredded cabbage, and it was AWESOME!


Anonymous said...

Hi Christie,

I just happened upon your site and love the pressure cooker recipes. I asked my family to buy me an electric one for Christmas and I love it. I am have bought a few pressure cooker recipes but most are filled with non-paleo ingredients and I'm still too new to be confident trying to change up the recipes. I put you in my favorites so that I can refer to your paleo recipes.

Also good luck with your training. It sounds like you've got the right mindset to begin to to recover mentally and physically.

Christie said...

Hi! I'm so glad that you found these recipes helpful :) I'll be posting tons more over the next month or so becauase I'm having a lot of fun modifying and testing new recipes. So far every single one has turned out great!

Carol said...

I LOVE this recipe! I was wondering if you've ever broken down the nutritional content of the dish? My husband and I use FitDay to keep up with what we eat and I was hoping you may have the breakdown already. Thank you so much for this (and other) incredible Paleo recipies! Carol

Christie said...

Hi Carol - I don't typically count calories, so I've never broken out the nutritional information for any of my recipes - sorry! If you do end up calculating the macros, feel free to post them here for future reference though :)