Instant Pot Chicken Cacciatore Dump Dinner
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 756
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 101
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 46
- Cholesterol
- 137
- Sodium
- 1067
- Total: 35 min
- Active: 20 min
Ingredients
2 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs)
Kosher salt and freshly ground black pepper
1 pound farfalle
3 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
1/4 cup pitted kalamata olives
2 tablespoons capers, with liquid
One 20-ounce jar marinara sauce, jar reserved
3 cups baby spinach or arugula, optional
Grated Parmesan, for serving
Fresh basil leaves, for serving
Directions
Special equipment:
a 6- to 8-quart Instant Pot® multi-cooker- Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta.
- Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.