Cherry Tomato Pressure Cooker Chicken Cacciatore

Make this recipe with bone-in chicken drumsticks, too. If you want to use chicken breasts you should use bone-in, skin-on breasts only to follow recommended cooking time in the recipe. If using frozen skinless, boneless chicken breasts use only 1½ pounds (750g) and pressure cook for only 5 minutes.

5 minutes

22 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	52242
Fat:	3283 g
Carbohydrates:	13 g
Protein:	5279 g
Calculated for total recipe.

by amelie

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Serves: 4-6

Ingredients

1 tsp 1 tsp 1 tsp Olive Oil, Extra Virgin
3 lb 3 lb 3 lb Chicken Thigh, skin on, Bone-in
1 lb 1 lb 1 lb Tomato, Cherry
2 cloves 2 cloves 2 cloves Garlic, Crushed
1.4 tsp 1.4 tsp 1.4 tsp Red Pepper Flakes, (or one fresh hot pepper, chopped)
1 tsp 1 tsp 1 tsp Sea Salt
1 tsp 1 tsp 1 tsp Oregano, dried
0.25 cup 0.25 cup 0.25 cup Wine, red
1 cup 1 cup 1 cup Water
1 sprig 1 sprig 1 sprig Basil, fresh, Torn
0.5 cup 0.5 cup 0.5 cup Olives, Green, Pitted

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In the heated pressure cooker, add the olive oil and brown the chicken thighs on all sides.
In the meantime, remove the stems from the cherry tomatoes and put them in a large ziploc bag so they are in a single layer. Close the bag almost completely - leave a tiny hole at the end. Or loosely knot a common plastic bag.
With a meat pounder, or heavy pot, lightly crush all of the cherry tomatoes - the goal is to burst them open, not flatten them.
Set the chicken aside and pour the crushed cherry tomato mixture and all of its juice into the pressure cooker base.
Add the garlic, hot pepper, salt , oregano, wine and water and mix well, scraping up the brown bits of chicken stuck to the bottom of the cooker.
Place the chicken back into the pressure cooker and mix to coat the chicken with the contents of the cooker. Then, "smooth" out the chicken pieces into an even layer.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 13-14 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 12 minutes pressure cooking time.
When time is up, open the cooker by releasing the pressure through the valve.
Stir the contents and let the cooker stand un-covered for about 5 minutes, stirring occasionally to reduce some of the cooking liquid using the pressure cooker's residual heat.
Using a slotted spoon, lift into a serving casserole and sprinkle with green olives and basil before serving.