Pressure Cooker Chicken With Raisins And Capers Recipe

Ingredients

2 tablespoons olive oil, divided 8 boneless skinless chicken thighs (4 ounces each) 1 teaspoon salt1 teaspoon pepper1/2 cup Marsala wine1/2 pound sliced fresh mushrooms1 medium sweet red pepper, thinly sliced1 medium onion, thinly sliced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup golden raisins2 tablespoons capers, drained1/4 cup chopped fresh basilHot cooked couscous

Preparation

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. Sprinkle chicken with salt and pepper. When oil is hot, brown chicken in batches. Add wine to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Return chicken to pressure cooker.

Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Sprinkle with basil before serving. Serve with hot cooked couscous.