Here’s a quick and easy recipe for the summer – there’s no prep, other than throwing the ingredients together and a couple of smashes – no chopping. So put that cutting board and knife away, you won’t need them!

Any meat can be cooked alla Cacciatora. Originally, this cooking method was reserved for wild “caught” meats, but today it can be used with any meat you catch at the butcher. In America, “alla cacciatora” (the way of the hunter) was abbreviated to the simpler “cacciatore” (hunter) but it still means to cook meat in tomatoes, a splash of wine with seasonal vegetables and a sprinkle of olives. What you do with the rest is up to the cook, so this is my summery interpretation of this dish..

My mediterranean cooking is very rustic – the fewer things to peel or chop, the better. To make it even easier, I forego the usual natural release for meats, and use the accelerated evaporation of “Normally Released” foods to reduce the cooking liquid a bit (this is ok for stew-type meat recipes). There will still be a bit of cooking liquid left, and you can use it in place of water to make an accompaniment of steamed rice or mashed potatoes.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 6 L or larger none 12-14 min. High(2) Normal