Pressure-Cooker Garden Chicken Cacciatore

Total Time

Prep/Total Time: 25 minutes

Makes

12 servings

Ingredients

• 12 boneless skinless chicken thighs (about 3 pounds)
• 2 medium green peppers, chopped
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup dry red wine or additional reduced-sodium chicken broth
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Minced fresh parsley, optional

Directions

1. Place chicken in an 6- or 8-qt. electric pressure cooker. Combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Remove chicken to a serving patter; keep warm.
2. In a small bowl, mix cornstarch and water until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

Nutrition Facts

3 ounces cooked chicken with about 1/2 cup sauce: 206 calories, 8g fat (2g saturated fat), 76mg cholesterol, 353mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

source https://www.tasteofhome.com/recipes/pressure-cooker-garden-chicken-cacciatore/

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