Instant Pot Chicken Cacciatore with Artichokes and Capers
I love chicken cacciatore and this is such an easy version. Cacciatore means 'hunter style' and is usually made with bone-in chicken pieces for that rustic peasant type food. This is more of a hybrid recipe that is perfectly suited for a fast pressure cooker meal.
Equipment
Ingredients
- 1 lb frozen chicken tenderloins
- 1 lb penne pasta
- 3½ cups water
- 1 tsp seasoned salt
- 1 Tbsp oregano
- 24 oz jar pasta sauce
- 14 oz can of quartered artichokes drained
- 2 Tbsp capers non-pareil drained
- grated parmesan for topping
Instructions
- Make sure you have your inner steel pot in place before you begin. The place 1 lb of frozen chicken tenderloins into the pot. That is about 6 tenderloin pieces. I usually buy large bags of individually frozen tenderloin pieces from Sam's or Costco. Then I always have them ready when I need them and I don't need to thaw them.
- Pour your pasta right over the top. Add your water, seasoned salt, and oregano.
- Pour your jar of sauce over the top. You can add a splash of water to the jar and give it a swish and dump that in the pot too.
- Top with drained artichoke quarters. Now you can close the pot and set your valve to Sealing if your pot requires that. Set your pot to Pressure Cook for 7 minutes and then QR.
- After you release the pressure, give the pot a stir. You can either serve the tenderloins whole, or remove them and cut them up. I prefer to cut them up. It doesn't take long.
- Top your pasta with non-pareil capers. (Non-pareil is just the size of the caper. They are the smallest ones.)
- Serve in bowls along with grated parmesan for topping.
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This recipe is packed with flavor and a nice twist on a family favorite. We all love spaghetti and meat sauce, but often need a break from beef. This IP Chicken Cacciatore version is perfect for that. Plus, with the artichokes and capers adds some zip!
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Instant Pot Chicken Cacciatore with Artichokes and Capers
I love chicken cacciatore and this is such an easy version. Cacciatore means 'hunter style' and is usually made with bone-in chicken pieces for that rustic peasant type food. This is more of a hybrid recipe that is perfectly suited for a fast pressure cooker meal.
Servings: 5 servings
Equipment
Ingredients
- 1 lb frozen chicken tenderloins
- 1 lb penne pasta
- 3½ cups water
- 1 tsp seasoned salt
- 1 Tbsp oregano
- 24 oz jar pasta sauce
- 14 oz can of quartered artichokes drained
- 2 Tbsp capers non-pareil drained
- grated parmesan for topping
Instructions
- Make sure you have your inner steel pot in place before you begin. The place 1 lb of frozen chicken tenderloins into the pot. That is about 6 tenderloin pieces. I usually buy large bags of individually frozen tenderloin pieces from Sam's or Costco. Then I always have them ready when I need them and I don't need to thaw them.
- Pour your pasta right over the top. Add your water, seasoned salt, and oregano.
- Pour your jar of sauce over the top. You can add a splash of water to the jar and give it a swish and dump that in the pot too.
- Top with drained artichoke quarters. Now you can close the pot and set your valve to Sealing if your pot requires that. Set your pot to Pressure Cook for 7 minutes and then QR.
- After you release the pressure, give the pot a stir. You can either serve the tenderloins whole, or remove them and cut them up. I prefer to cut them up. It doesn't take long.
- Top your pasta with non-pareil capers. (Non-pareil is just the size of the caper. They are the smallest ones.)
- Serve in bowls along with grated parmesan for topping.
