Pressure cooker stewed chicken strips with olives is a tasty, economical, and easy-to-prepare second course. Mopping up with bread is a must because it creates a delicious sauce.
They are ideal for children’s or elderly people’s diets.
In the recipe, you will also find the procedure with the electric cooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pressure Cooker Stewed Chicken Strips with Olives:
- 1.76 lbs chicken breast fillets
- 1 yellow onion
- 3 tbsps extra virgin olive oil
- 0.63 cups tomato sauce
- 0.76 cups vegetable broth
- 1.7 oz dry white wine
- as needed all-purpose flour
- 15 pitted olives
- to taste fine salt
- to taste black pepper
- 1 tbsp tomato paste
Tools for Pressure Cooker Stewed Chicken Strips with Olives:
- 1 Pressure Cooker
- 1 Wooden Spoon
- 1 Plate
Steps for Preparing and Cooking Pressure Cooker Stewed Chicken Strips with Olives:
Take the chicken breast fillets, cut them into strips, and then place them on a flat plate. Sprinkle some flour over and coat them well, remove the excess flour, and place them on a plate.
Peel the onion, cut it in half, and chop it into small pieces.
In the pressure cooker, put the extra virgin olive oil and the prepared onion, turn on the gas, and cook for a few minutes, then add the chicken strips and let them brown well. Add the dry white wine.
When the wine has evaporated, add the tomato sauce, vegetable broth, and pitted olives (use black or green according to your taste), season with salt, and add a sprinkle of black pepper.
Close the cooker with the lid, check that the valve is closed, and bring it to pressure over medium heat, then reduce the heat to low and cook for 13 minutes.
After the time has passed, turn off the gas, let the steam out by turning the valve, then remove the lid, stir the chicken strips in the sauce with olives in the pressure cooker well, and serve them on individual plates.
PROCEDURE WITH THE MULTICOOKER:
The cooking times and procedure remain unchanged, first use the sauté program and then the pressure cooking.
