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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
Good, although I used the liquid from canned clams for fish stock (added clams at the end of steam release) and also acan of diced stewed tomatoes, replaced cilantro with dried thyme.
I made some notes for the next time. First, the cod disappeared and the potatoes were totally overcooked and mushy. Next time, white or red potatoes, more seasoning and less cooking time. I think just adding all the ingredients in after sauteeing the onions and garlic and cooking for about 8 minutes will do the trick. Adding the shrimp for 5 minutes in the hot liquid was perfect.
Where is the recipe?
Only the second meal I’ve cooked in my IP. Having read the other reviews (thanks, by the way) I modified this for four. I used one large onion; 3 cloves of smoked garlic; a whole red and green pepper; 2 large potstoes cut into 4; 2 fish stock cubes with a mug of hot water. One can of chopped tomatoes. Having sauted I added all the prepared ingedients and the fish, and used the “Meat Stew” setting. I cooked it for 8 mins and released the steam quickly. Delicious! Next time I’ll rake it down to 7.
Hi Melon@01,
You can modify the serving amount by clicking the arrows beside the serving size. It will automatically adjust all recipe ingredients.
I really enjoyed this!
This stew is amazing and yielded at least 5 servings (still working on the leftovers) i think the only changes i made were to just use a green pepper instead of two halves of different kinds, tilapia, and more potatoes just because we had a few i needed to get rid of. It isn’t overly fishy and I know we’ll make this again!
This was delicious! My family loved it! Doubled the recipe and added bay scallops along with some tarragon and a smidge of crushed red pepper. ❤️
Not exceptional
Very flavorful! 1 serving was enough, could be served for two. Would be good with a side of sliced sourdough bread. I didnt make it with the shrimp though due to allergy.
I liked it although it was more like a fish soup…
Added some spicy crushed peppers when cooking and a little fresh basil on top at the end– it was so good!
Tried this tonight. Very tasty! I might try adding a little more fish & shrimp next time
Yum! It was a hit withy husband! Didn’t even use the garnishes.
Just a wonderful. I have cooked now many times and it works perfect.
Excellent and easy enough.
I will make this dish many times. Hubby and I both love it!
Lorraine Wullenjohn
Very tasty fish/shrimp stew! Could use a bit more salt, but otherwise excellent and relatively easy to make.
In #3 it says “close the lid and vent” does that mean it’s to be vented or the vent is closed? #4then says to release pressure and steam. So my way of thinking is the vent is closed as well. However the English language is confusing on this point! Help. What do you mean?