INSTANT POT CHICKEN CACCIATORE ENJOY DAN:

                   INSTANT POT CHICKEN CACCIATORE  by CHEF DAN:

Serves 4

INGREDIENTS:

4-skinless, boneless chicken breasts tenders

2 tablespoons olive oil

Sea salt and ground black pepper

1-onion, sliced into thin strips

1-red bell pepper, cut into chunks

1-green bell pepper, cut into chunks

2-carrots, diced

8 cremini mushrooms sliced

2-garlic cloves, minced

1-teaspoon EACH dried oregano, basil. Rosemary and thyme

1-tablespoon capers, with some juice

1-bay leaf

1-cup bone broth

1/2-cup dry white wine

1-(14 Oz) can dice tomatoes in juice

1(14 Oz) can diced tomatoes in juice, pulsed in a blender.

Serve with fettuccine cooked noodles

DIRECTIONS:

1.   Pat chicken dry and sprinkle generously with salt and pepper.

2.   Set the SAUTE button and let it get hot.

3.   Then add oil and when sizzling add chicken tenders, working in batches.

4.   Sear chicken until golden brown, about 5 minutes each side.

5.   When all tender are browned remove from pot and set aside.

6.   Add onions and next 4 ingredients and sauté until vegetables are soft.

7.   This takes about 4 minutes.

8.   Add garlic and next 6 ingredients.

9.   Add wine and deglaze the bottom of the pot.

10  Add broth, diced tomatoes and blended tomatoes.

11  Return chicken to the Instant Pot.

12  Place lid on the Instant Pot and lock pressure value.

13  Press PRESSURE COOKER button and cook for 12 minutes on high.

14  Serve over cooked noodles, or rice or spritzed zucchini

ENJOY DAN:                                       HANG IN THERE AND HAVE COURAGE