A flavorful and hearty chicken cacciatore recipe made in a pressure cooker for a quick and delicious meal.
Heat the olive oil in the pressure cooker over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the shallots and bell pepper, cooking until softened.
Stir frequently to avoid burning the vegetables.
Pour in the white wine and let it reduce by half.
Scrape the bottom of the cooker to deglaze and incorporate flavors.
Add the mushrooms and garlic, stirring to combine.
Slice mushrooms evenly for consistent cooking.
Place the chicken pieces on top of the vegetables.
Arrange chicken in a single layer for even cooking.
Cover with crushed tomatoes and dollop tomato paste on top.
Do not stir to maintain layers for proper pressure cooking.
Lock the pressure cooker lid and bring to high pressure.
Follow your pressure cooker's instructions for safety.
Cook at high pressure for 8 minutes, then turn off the heat.
Allow natural pressure release for tender chicken.
Release any remaining pressure and open the lid carefully.
Tilt the lid away from you to avoid steam burns.
Stir in the olives, parsley, red pepper flakes, and cheeses.
Taste and adjust seasoning before serving.
Serve hot with your choice of side and enjoy.
Pair with pasta or crusty bread for a complete meal.
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