Instant Pot Chicken Cacciatore
Recipe tags: chicken base, easy difficulty, main, chicken, slow
|2 lb||bone-in skin-on chicken pieces (such as drumsticks, thighs or breasts)|
|2 tbsp||Better Than Bouillon® Roasted Chicken Base|
|2 tbsp||olive oil|
|8 oz||sliced mushrooms|
|2||green peppers, chopped|
|2 tsp||finely chopped fresh rosemary|
|3||cloves garlic, minced|
|2 tbsp||all-purpose flour|
|1 can||(28 oz) diced tomatoes|
|¼ cup||chopped fresh parsley|
|Rustic Italian bread or cooked rice or pasta|
Season chicken all over with 1 tbsp Chicken Base. Heat oil in multi-cooker set to Sauté function. Cook chicken, in batches, for 6 to 8 minutes or until browned all over; transfer to plate.
Add onion, mushrooms, peppers, rosemary and garlic. Cook, stirring, for about 5 minutes or until softened. Add remaining Chicken Base; cook for 2 minutes. Stir in flour until well combined; add tomatoes. Return chicken to cooker, along with any accumulated juices.
Secure lid and set to Pressure Cooker function. Cook for 8 minutes; select Quick Release and carefully remove lid when cycle is complete. Sprinkle with parsley. Serve with rustic Italian bread, rice or pasta.
Tip: Add 1/2 cup sliced black or green olives along with the tomatoes if desired.