CHICKEN BREAST CACCIATORE (6 minutes, high pressure)
This rustic stew could be a meal on its own, but it's also delicious over spiral pasta.
2 tablespoons olive oil
1 pound cremini or button mushrooms, quartered 1/2 teaspoon salt
2 cups chopped leeks or onions 1/2 cup dry red or white wine
4 1/2 pounds boneless chicken breast cutlets, skinned and cut lengthwise into
2 tablespoons flour
One
2 large green bell peppers, seeded and cut into
1/4 cup chopped parsley
Salt and freshly ground pepper to taste
Garnishes: 1/2 cup grated parmesan cheese, plus additional to pass at the table and 3 tablespoons additional chopped parsley
1.Press COOK MODE Button until the Red Indicator Light next to BROWN is lit. Press the START/STOP Button until the Green START Indicator Light illuminates and the Red BROWN Indicator Light flashes. Heat 1 table- spoon oil in Pressure Cooker. Add mushrooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms are nicely browned, 4 to 5 minutes.
2.Add remaining tablespoon of oil and leeks, and cook until leeks soften slightly, about 2 minutes. Stir in wine and cook until about half evaporates.
3.Dust chicken lightly with flour. Add half of chicken and peppers, then pour half of pasta sauce on top. Add remaining chicken, peppers, and pasta sauce.
4.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.
5.Set PRESSURE MODE for HIGH and COOK TIME for 6 minutes. Press START Button.
6.When Pressure Cooker beeps three times, STOP Light will illuminate. Quickly release pressure by holding down QUICK STEAM RELEASE Button until red Pressure Indicator Rod drops.
7.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.
8.Stir in olives and parsley. Add salt and pepper to taste.
Garnish individual portions liberally with parmesan and a bit more parsley. Pass extra parmesan in a bowl.
Serves 6 to 8
32