Instant Pot Chicken Cacciatore over Spaghetti Squash
from Tiffany at eatathomecooks.com
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 3 to 4
Calories: 423kcal
For the cacciatore:
- 1 lb. chicken breasts
- 1 small onion sliced
- 1 small green pepper sliced
- 1 small red pepper sliced
- 14 oz. crushed tomatoes
- 3 oz. tomato paste
- ¼ cup red wine optional
- 2 cloves garlic crushed
- ½ tsp. oregano
- ½ tsp. basil
- 1 bay leaf
- salt & pepper to taste
For the spaghetti squash:
- 1 large spaghetti squash
- 1 Tbs. olive oil
For the cacciatore:
Place chicken, peppers and onions in the pressure cooker pot.
Combine remaining ingredients, except spaghetti squash, and pour over chicken.
Set cook time for 12 minutes.
Do a quick pressure release.
For the spaghetti squash:
To cook spaghetti squash, cut the squash in half and scoop out seeds.
Rub with oil and season to taste with salt and pepper.
Place face down on a lined baking sheet and bake for an hour at 350° or cook in a slow cooker on low for 4-6 hours.
Let cool enough to handle and then shred the flesh with a fork.
Calories: 423kcal | Carbohydrates: 44g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 633mg | Potassium: 1758mg | Fiber: 10g | Sugar: 21g | Vitamin A: 2072IU | Vitamin C: 81mg | Calcium: 166mg | Iron: 5mg