This recipe rewards you with a great meal without much effort.
Preparation time: 5 minutes
Cooking time: 24 minutes
Servings: 4-6
Ingredients:
3 pounds bone-in chicken thighs
1 teaspoon olive oil
1 pound cherry tomatoes
1/4 teaspoon hot pepper flakes
2 garlic cloves, smashed
1 teaspoon dried oregano
1/4 cup of cranberry juice
1 cup water
1-2 teaspoons salt
1/2 cup pitted green olives, rinsed
1 sprig fresh basil leaves, torn
Directions:
1. Heat olive oil in the pressure cooker. Add the chicken thighs and brown on all sides. Remove chicken and set aside.
2. Meanwhile, smash the cherry tomatoes by adding them to a plastic bag and beating with a heavy pot or meat pounder.
3. Add the crushed cherry tomatoes along with its juice to the pressure cooker. Add the hot pepper, garlic, oregano, cranberry juice, water and salt. Stir together and scrape up browned bits from the bottom of the pot.
4. Return browned chicken to the pressure cooker and coat with the contents. Spread chicken pieces in an even layer.
5. Close the lid and lock. Cook for 13-14 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Open the lid, stir the contents and let stand for about 5 minutes with occasional stirring. The pressure cooker's residual heat will reduce the cooking liquid.
7. Use a slotted spoon to transfer to a serving dish. Garnish with basil and green olives then serve.