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Chicken Cacciatore
| Prep Time | 8 minutes |
| Cook Time | 18 minutes |
| Servings |
1 serving
|
Ingredients
- 2 tsp olive oil
- 1 clove garlic minced
- 1/2 cup onion chopped
- 1/2 red bell pepper cut into
2-inch pieces - 1/2 green bell pepper cut into
2-inch pieces - 1/2 potato halved
- 1/2 tsp smoked paprika
- 1 cup chicken broth
- 4 ounce cod fillet
1 cod fillet (thawed, if frozen) - 14.5 ounce diced tomatoes
1 can - 1/4 cup small cooked shrimp (thawed)
- 1 lemon wedge
- 1 tbsp fresh dill chopped
- 1/4 cup fresh parsley chopped
Ingredients
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Instructions
- Turn the Instant Pot® on. Choose the Sauté program and the Normal setting. Once it has come up to temperature, add the oil.
- Add the garlic and onions and cook, stirring frequently for 3 minutes, or until they begin to soften. Add the peppers, potato, smoked paprika, chicken broth, and tomatoes.
- Closed the lid and vent, set to Stew” and the temperature to Normal. Set the timer to 5 minutes.
- Once the time is up, quick release the pressure according to the manufacturer’s directions to release the steam.
- Open the lid and add the cod fillet, close the lid and the vent, set to Stew and the temperature to Less. Set the timer for 8 minutes.
- When the time is up, quick release the pressure according to the manufacturer’s directions. Open the lid and stir in the shrimp. Close the lid for 5 minutes to allow the shrimp to heat through.
- Ladle the stew into a large bowl, garnish with herbs and lemon wedge.
Patricia Gilroy BA BSc mNTOI is a Nutritional Therapist practicing in Dublin, Ireland. She sees clients seeking nutritional support for specific issues as well as those wishing to improve their overall health and wellbeing.
Patricia designs tailor made individualised meal plans to address a range of issues including weight management, digestive health, autoimmune conditions , cardiovascular health, hormonal imbalance and pre and post-partum issues. She believes in educating clients, empowering them with the knowledge to take control of their nutritional needs.
Patricia holds a Bachelor of Science in Nutritional Therapy from The University of West London
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Great recipe. Meal prep took a little longer than anticipated, but perhaps because I doubled the recipe for more than 1 serving. Thank you!
Tried it with salmon but i think it would be better with a white fish.
Took a really long time to make. More like an hour than the estimated time. Was hoping to make it quick before bed. Just going to have to drink alot of coffee tomorrow.
This was so good. First time using the stew setting so there was a bit if a learning curve. I increased the serving size to 4 in a 6 quart pot (very full- do not recommend) I saved a step and put the shrimp and thawed fish in together for 8 minutes and was fantastic. The fish was moist and flaky. Used canned plum tomatoes from Traders Joes. They have a little basil in them. The key is the fresh herbs at the end. We slurped through seconds and thirds.
Easy enough. Although I forgot the potatoes.
Good soup for a cool Friday evening.
Made it last night. The whole family loved it