Chicken Cacciatore with Pasta in a Slow Cooker

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 600 g boneless, skinless chicken thighs, cut into 2.5 cm pieces (about 6 thighs)
• 450 g farfalle
• 3 cloves garlic, crushed
• 1 small onion, thinly sliced ​​(about 1 cup)
• 1/4 cup pitted Kalamata olives
• 2 tbsp capers with liquid
• 1 can (560 gr.) marinara sauce, put the jar aside
• 3 cups baby spinach or arugula, optional
• Grated Parmesan cheese for serving
• Fresh basil leaves for serving
• Special equipment: Instant Pot 6-8L multicooker.

Preparation:

1. Pour olive oil into the slow cooker bowl. Add the chicken, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir. Add the pasta, garlic, onion, olives, capers, and marinara sauce. Pour 2.5 cups of water into the empty jar, close the lid, and shake to remove any sauce from the sides. Pour the water into the slow cooker and stir.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Cook on high heat for 4 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to activate the quick release cycle and wait for it to complete. Carefully, being careful not to burn yourself with steam, open and remove the lid and stir the pasta. Add the spinach. Following the manufacturer's instructions, close the lid and prepare the multicooker for use.
3. Steam the pasta for 1 minute, until the spinach is wilted. Once the pressure cooker cycle is complete, follow the manufacturer's instructions and turn on the quick release cycle. Carefully, being careful not to burn yourself with steam, open and remove the lid. Sprinkle with Parmesan and fresh basil before serving.