Pressure Cooker Chicken Cacciatore

I'm on a mission.

My Husband and I recently watched a YouTube video talking about the differences between the American and Japanese diets.

I'm paraphrasing, but the US diet has about 47 different things in it. The Japanese has about 113 different things. Big difference.

So I'm trying to try new things.

My sister also challenged me to provide her with some Pressure Cooker Recipes that she can use. I love my pressure cooker. SO quick and easy.

You can find them here.

I have a Kuhn Rikon which is a great pressure cooker too, but there is something to be said about an electric one. I can set it and walk away.

No babysitting.

Anyway here's a recipe I tried the other night. The goal was 2 fold.

Use the pressure cooker and incorporate more variety of foods.

It was very yummy, even my most picky-est eaters loved it.

Chicken Cacciatore

Dice up the following:

2 cups onions or leeks

1 medium green bell pepper

5 button mushrooms, or another favorite variety

I turned the Pressure Cooker on to Saute. If using a regular one, place on stovetop and turn to medium-high heat.

Add 1 Tbsp olive oil

Put the onions and peppers in and stir frequently to saute about 2 minutes.

Stir in mushrooms.

Next you can do this two ways:

One:

place 3 lbs bone-in skinned chicken breast, or thighs or a combination on top of the onion mixture.

Pour 2 cans tomato sauce over the top of the chicken.

Lock lid in place. Bring to pressure and cook for 8 minutes. Remove from heat and let pressure come down naturally.

Cook 12 oz spriral pasta according to package directions.

Or Two:

After adding mushrooms, add 1 1/2 cups chicken broth. and 12 oz spiral pasta. Cut up boneless chicken breast or thigh or a combination. Place on top of pasta and onion mixture. Then top with 2 cans tomato sauce.

Lock lid in place. Cook under high pressure for 5 minutes, then quick release.

Next add:

1 can black olives sliced

2 Tbsp fresh or dried parsley

1 1/2 hands-full mozarella cheese (about 1 1/2 cups)

1/4 cup parmesean cheese

Salt and Pepper to taste

Stir well to melt cheese.

Spoon onto plates, and top each serving with additional parmesean cheese.

So quick and yummy!

The kids ate it!

I don't know about you, but there are many meals I make where I get at least one or more "Mom do I have to eat this?"

It is so nice when I make something and I hear "Can I have some more? This is good. Can you make this again?"

This happened the other night.

I got the recipes from my friend Traci and my Aunt in Utah.Thanks so much to both of you for making this a "thanks mom" kind of night.

First, Porkypine Meatballs

1 lb ground beef

1/2 cup dry rice ( I used regular )

1/2 cup milk

2 Tbsp onion (dry or fresh)

Salt & Pepper

(I also added my secret savory spice blend, if you have a favorite blend, add a little, maybe a teaspoon)

Blend the ground beef, spices and rice together and form golfball or fist size balls.

My Aunt's recipe says to place in a baking dish,

Pour 1 can of tomato soup mixed with 1/2 cup water over the meatballs and bake at 350 degrees for 1 1/2 hours.

I'm not a bake for hours kinda girl. I love my pressure cooker. This is the one I have and use all the time.

I put my meatballs in, covered them with the soup and set the pressure cooker at high for 8 minutes. Let the pressure come down naturally, which takes about 20 minutes, and you're done.

The best thing about this pressure cooker is that you don't have to baby sit it. Set it and walk away. Done!

Next, Pumpkin (or Squash) Risotto

1 medium sugar pie pumpkin (butternut squash is ok)

1/4 cup olive oil

Kosher salt

Peel and seed pumpkin. Cut into cubes. Rub with 2 T olive oil and season lightly with kosher salt. Spread on sheet pan and roast in preheated oven at 350 degrees for 25-30 minutes until soft but not mushy.

After pumpkin or squash is cooked combine the following:

1/4 cup olive oil

1 small onion diced

3 ribs celery diced

3 cloves garlic minced

2 cups Arborio rice (short grain rice OK)

6+ cups vegetable stock

1 1/2 tsp kosher salt

Heat oil over medium heat in large stockpot. Add onions, celery, and garlic and cook until slightly translucent. Add rice, stir well and allow rice to 'toast' slightly. Begin adding stock 1/2 cup at a time until it is all absorbed into rice. Rice should be creamy, but not too soft when finished. (About 20-25 min) Stir in roasted pumpkin cubes and reduce heat to low. Fold in butter and place in serving dishes. Sprinkle with Parmesan cheese if desired.

You should know that the Risotto recipe makes a LOT! It fed my family of 7 for more than one night. If there is just a few of you, half the recipe.

It's some work to put this together, but the "Thanks Mom" is so worth it!