You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
This week: Italian! Chicken Cacciatore may sound a bit intimidating, but you won’t believe how simple it is to make at home (and…all in your handy Instant Pot!)
Sara Lynn Cauchon (AKA “The Domestic Geek”) makes eating well a lot more delicious by sharing her mouth-watering recipes, as well as countless tips and tricks that makes cooking at home fun and simple.
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Instant Pot Chicken Cacciatore
Recipe courtesy of Sara Lynn Cauchon
Total: 1 hr 5 min
Active: 30 min
Yield: 4 servings
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon oil
1 small yellow onion, finely chopped
2 cups sliced mushrooms
2 garlic cloves, minced
1 cup white rice
One 15-ounce can chopped tomatoes
1 cup low-sodium chicken broth
2 tablespoons Italian seasoning
4 cups baby spinach
2 tablespoons freshly grated Parmesan
Special equipment: an Instant Pot®
Preheat the “Saute” function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads “Hot,” add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
put the lid on the Instant Pot and lock it in put. Set the “Meat & Stews” function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
Once the cook cycle is complete, carefully release the pressure using the fast-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the “Meat & Stews” setting for another 3 to 5 minutes.)
Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or cool and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.
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Healthy Instant Pot Chicken Cacciatore (with The Domestic Geek) | Better Than Takeout | Food Network