The perfect meal prep protein that’ll last you all week! Chicken cacciatore is typically not the most healthiest of Italian recipes as it calls for flour to dredge the chicken, some oil and some fattier ingredients like chicken thighs. We’ll be making a much easier and healthier version in the instant pot!
-2-3 celery stalks (chopped)
-2-3 small onions (chopped)
-1-2 large carrots (chopped)
-1 pack of chicken tenders (about 2 pounds)
-1 can (28 ounces) of diced tomatoes or tomato sauce
-2-3 garlic cloves (or 2 teaspoons minced garlic)
-A dash of garlic powder
-2 teaspoons salt
-1 teaspoon oregano
-a handful of chopped fresh basil (or a small squeeze of basil paste)
-1/2 teaspoon black pepper
-1/2 cup red juice of choice (such as cranberry or grape)
-1/2 cup chicken broth
1.) Set instant pot to sauté and allow to heat up. You can also do this in a skillet (if you don’t have an IP.)
2.) Add in garlic, onion, celery and carrot to the pot stir. Allow to caramelize for 2-3 minutes.
3.) Add in all the herbs and spices (including the salt and pepper.) Stir.
4.) Now, add the diced tomato, chicken broth and juice of choice. Stir.
5.) Add in the chicken and push it in so it’s almost completely submerged in the sauce.
6.) Set the pot to pressure cook for 15 minutes.
7.) Once the timer goes off, open the quick release. Once the pressure is gone, open the lid and shred the chicken with tongs.
8.) Set the IP to sauté and allow the juices to evaporate. This should take about 10 minutes for the juices to almost completely disappear.
If you like this recipe, you should check out the latino version of this Instant Pot shredded chicken called Adobo Chicken!