A Taste of Summer, Ready in Minutes!
Craving a hearty, rustic Italian meal but don’t want to spend hours over a hot stove? Meet your new weeknight hero: Instant Pot Summer Chicken Cacciatore! We’ve taken the classic “hunter-style” chicken and given it a fresh, vibrant makeover that’s perfect for warmer weather. This recipe swaps heavy ingredients for light, fresh vegetables like bell peppers and mushrooms, all brought together in a rich tomato sauce. Best of all, the Instant Pot does all the heavy lifting, delivering incredibly tender chicken and a deeply flavorful sauce in a fraction of the time. It’s a wholesome, delicious meal that the whole family will love, ready in just 15 minutes!
Ingredients
• 6 boneless, skinless chicken breasts
• 1 ½ tablespoons olive oil
• 2 shallots, finely chopped
• 1 bell pepper, any color, diced
• 8 ounces / 225g cremini mushrooms, sliced
• 2 teaspoons minced garlic, about 2-3 cloves
• 2 tablespoons tomato paste
• ½ cup / 120ml chicken broth
• 1 can 28 ounces / 794g crushed tomatoes
• 1 can 6 ounces / 170g pitted black olives, drained
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the SAUTÉ function on high and add the olive oil.
3. Once the oil is shimmering, add the chopped shallots and diced bell pepper. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
4. Add the sliced mushrooms and cook for another 2-3 minutes, until they release their moisture and start to brown.
5. Stir in the minced garlic and tomato paste, cooking for about 30 seconds until fragrant.
6. Pour in the chicken broth to deglaze the pot, scraping up any flavorful browned bits from the bottom. Turn off the SAUTÉ function.
7. Arrange the chicken breasts in a single layer inside the pot.
8. Pour the crushed tomatoes and drained black olives over the chicken. Do not stir.
9. Season generously with salt and pepper. Secure the lid and set the steam release valve to the SEALING position.
10. Select MANUAL or PRESSURE COOK and set the timer for 10 minutes at high pressure.
11. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to VENTING.
12. Carefully open the lid. Serve the chicken cacciatore hot, spooning plenty of the rich vegetable and tomato sauce over each breast. Enjoy!
Nutritional Information
• Per Serving (approximate)
• Calories: 320
• Total Fat: 30g
• Net Carbs: 5g
• Fiber: 2g
• Protein: 29g
Pro Tips
• for Perfect Cacciatore
• For a deeper flavor, season the chicken breasts with salt and pepper and sear them for 2-3 minutes per side in the hot oil before you cook the vegetables. Remove the chicken, then proceed with the recipe, adding it back to the pot in step 6.
• This dish is fantastic served over creamy polenta, zucchini noodles, or cauliflower rice. For a heartier meal, pair it with crusty bread to soak up every last drop of the delicious sauce.
• Brighten up the final dish by stirring in a handful of fresh chopped basil or parsley right before serving. A splash of dry white wine or red wine vinegar added with the broth will also add a wonderful depth.
• Feel free to add other summer vegetables like diced zucchini or yellow squash along with the bell peppers for an even heartier, more nutritious meal.
FAQ
Q: How can I make the flavor of this chicken cacciatore richer
A: For a deeper, more robust flavor, sear the seasoned chicken breasts in the Instant Pot for 2-3 minutes per side before you sauté the vegetables. Additionally, adding a splash of dry white wine or red wine vinegar with the chicken broth will add a wonderful depth to the sauce.
Q: What should I serve with Instant Pot Chicken Cacciatore
A: This dish is fantastic served over creamy polenta, zucchini noodles, or cauliflower rice for a low-carb option. For a more traditional meal, pair it with crusty bread to soak up every last drop of the delicious sauce.
Q: Can I add other vegetables to this recipe
A: Absolutely. Feel free to add other summer vegetables like diced zucchini or yellow squash along with the bell peppers to make the meal even heartier and more nutritious.
Q: How long does this recipe take to cook
A: This is a quick weeknight meal that is ready in about 15 minutes. The actual pressure cooking time in the Instant Pot is only 10 minutes, followed by a quick release of the pressure.
