I’ve been trying to experiment with the pressure cooker more lately. As I’ve said before, the decision to use a pressure cooker or slow cooker is entirely dependent on your timing. If you would rather get your prep done early in the day and/or you want to eat as soon as you walk in the door in the evening, the slow cooker is the way to go.
On the other hand, if you have 30-40 minutes before dinner and/or you forgot to load the slow cooker in the morning, drag out the pressure cooker.
Recipes often state the cook time for the pressure cooker to be mere minutes. While this is true, it isn’t the whole truth. The cook time doesn’t take into account the amount of time for the cooker to reach full pressure or how long the pressure release takes.
This recipe for Pressure Cooker Chicken Cacciatore Sandwiches is based on the Slow Cooker version. Instead of serving it with pasta, I decided to make a sandwich out of it. We love hot sandwiches, and this was no exception. Sandwich meals are great if you need to eat in shifts or if you’re in a hurry. Sides can be kept simple and it’s easy to pile the filling on a bun.
The ingredients are all very basic, but I failed to snap a photo of them this time.
I started this with frozen chicken tenders and it worked great.
Serves: 6-8 servings
- 2 lb. frozen chicken tenders
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 14 oz can crushed tomatoes
- ¼ cup red wine, broth or water
- 3 cloves garlic, crushed
- 1 tsp. oregano
- ¾ tsp. basil
- 1 bay leaf
- salt and pepper to taste
- Sandwich buns
- Sliced mozzarella or provolone cheese
- Place all ingredients in order listed in pressure cooker, except cheese and buns.
- Cook on high pressure for 14 minutes.
- Do a quick pressure release.
- Remove lid and shred chicken with two forks.
- Serve meat on buns topped with cheese.