4 Serves
45 Mins
Heat the cooking oil in a pressure cooker over high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
KoreanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
471 mg / 1,250 mgPotassium
913 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the chicken to the pot and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the onion, green bell pepper, and garlic until softened.
Deglaze the pot by pouring in the red wine vinegar and scraping up any browned bits from the bottom.
Return the chicken to the pot and add the tomatoes, basil, red pepper flakes, salt, and pepper.
Seal the lid and bring the pressure cooker to high pressure, then cook for 10 minutes.
Remove from heat and allow the pressure to release naturally before opening.
25
g20
g20
g
American
Italian