Multi-Cooker Chicken Cacciatore

READY IN: 35mins


  • 2tablespoonsextra virgin olive oil
  • 1brown onion, chopped
  • 1kgboneless skinless chicken thighs
  • 2celery ribs, sliced
  • 2carrots, diced
  • 3garlic cloves, finely chopped
  • 400gdiced tomatoes
  • 1cupchicken stock
  • 1teaspoondried oregano
  • 2teaspoonssugar
  • 500gbutton mushrooms, sliced thickly
  • 13 cupkalamata olive, pitted
  • 200ggreen beans, ends trimmed, cut into 5 cm pieces

    Serving Size: 1 (431) g

    Servings Per Recipe:6

    Calories: 322

    Calories from Fat 115 g 36 %

    Total Fat 12.8 g 19 %

    Saturated Fat 2.6 g 13 %

    Cholesterol 139.5 mg 46 %

    Sodium 289.4 mg 12 %

    Total Carbohydrate14.7 g 4 %

    Dietary Fiber 3.7 g 14 %

    Sugars 8 g 32 %

    Protein 37.4 g 74 %


  • Press BROWN/SAUTE, set the temperature to HIGH, add oil and then press START/STOP. When heated up, add the chopped onion, celery, carrots and garlic. Cook, stirring occasionally, until the onions begin to soften, approximately 5 minutes.
  • Cut chicken thighs into largish chunks and once the onions have turned a golden colour, add the chicken and stir often until sealed/browned a little (about another 5 minutes).
  • Add, mushrooms, tomatoes, stock, oregano and sugar.
  • Stir, bring to the boil and then press START/STOP to turn off the sauté function.
  • Secure the lid. Press PRESSURE COOKER, set pressure to HIGH and adjust the time to 10 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP. (Whilst cooking, parboil/nuke the beans for 2 minutes.
  • Once cooking is complete and the pressure is released (either manually or automatically), open the lid, add the beans and olives, and turn back on to the BROWN/SAUTE (HIGH) setting to heat them through (and to boil off some of the liquid for a thicker sauce, if required).
  • Season with salt and pepper, and serve over cous cous, rice, pasta or noodles.
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