Instant Pot Chicken Cacciatore
Ingredients:
2 tablespoons olive oil (divided)
7 chicken thighs (skin and bone in)
1 medium onion (chopped in chunks)
1 medium red bell pepper (chopped in chunks)
1 medium green bell pepper (chopped in chunks)
10 ounces mushrooms (sliced)
28 ounces crushed tomatoes
1 cup chicken broth
1/4 cup dry sherry
2 teaspoons oregano (dried)
2 teaspoons (dried)
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
3 teaspoons (or 3 cloves of garlic, crushed)
Directions:
Heat a saute© pan on medium. Once that heats up, add 1 tablespoon oil and after that heats up, add chicken skin side down. (You may have to do this in two batches). Saute© for 3 minutes, flip and cook for an additional minute. Remove chicken and set aside.
Plug the instant pot in and press the saute© button. After it has heated up, add one tablespoon of oil and add the onion and red and green peppers. Saute© for 3 minutes.
Add mushroom, salt, and pepper and saute© for 1 minute.
Add chicken, crushed tomatoes, chicken broth, sherry (if not doing Whole30), oregano, basil, bay leaf, and garlic paste.
Seal the IP, make sure the venting knob is set to seal, and push the pressure cook button; make sure it is set to high pressure, the mode is on normal and set the timer to 13 minutes.
Once the pressure cooker beeps that it is done, either let the IP release pressure naturally or put on an oven mitt and carefully release the pressure, by tapping the knob to the vent position for a quick release.
Transfer the chicken and gravy over to a serving dish or serve out of instant pot container.
Ladle some chicken cacciatore over some pasta or rice along with some vegetable.
