Craving a hearty, flavorful Italian dinner without spending hours in the kitchen? My Instant Pot Chicken Cacciatore is your answer! This classic ‘hunter-style’ chicken is rich with tomatoes, peppers, and herbs, all made incredibly tender and delicious thanks to the magic of the pressure cooker. It’s a rustic, satisfying meal that comes together in just 35 minutes, making it an absolute lifesaver for busy weeknights.
Ingredients
• 4 skinless, boneless chicken thighs, about 1 lb / 450g
• 2 tbsp / 30 ml olive oil, divided
• ½ tsp / 3g salt
• ½ tsp / 1g ground black pepper
• ½ cup / 75g onion, diced
• ¼ cup / 38g red bell pepper, diced
• ½ cup / 75g green bell pepper, diced
• 7 oz / 200g crushed tomatoes
• ½ tsp / 1g dried oregano
• 1 bay leaf
• 2 tbsp / 8g fresh basil, chopped
Instructions
1. Directions
2. Pat the chicken thighs dry with a paper towel. Brush them with 1 tablespoon of olive oil and season generously on all sides with salt and pepper.2. Set your Instant Pot to the “Sauté” function on high. Once the display reads “Hot,” add the seasoned chicken thighs and brown for 3-4 minutes per side until golden. Remove the chicken from the pot and set aside.3. Add the remaining 1 tablespoon of olive oil to the pot. Sauté the diced onion and bell peppers for about 5 minutes, stirring occasionally, until they begin to soften.4. Return the browned chicken thighs to the Instant Pot. Pour the crushed tomatoes over the top, then sprinkle in the dried oregano and add the bay leaf. Stir gently to combine everything.5. Secure and lock the lid, ensuring the steam release valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 25 minutes at high pressure.6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release to vent any remaining steam.7. Carefully open the lid. Remove and discard the bay leaf. Serve the chicken cacciatore hot, garnished with fresh chopped basil.
Nutritional Information
• Per Serving
• Calories: 133
• Total Fat: 3g
• Net Carbs: 9.5g
• Protein: 14g
• Fiber: 1g
Pro Tips
• After sautéing the vegetables, pour in a splash of dry white wine or chicken broth and scrape the bottom of the pot to lift any browned bits. This deglazing step adds a huge layer of flavor.
• For an even richer sauce, use bone-in, skin-on chicken thighs. Brown the skin until crispy in the first step for fantastic texture and taste.
• Enhance the rustic flavor by adding 1/4 cup of sliced mushrooms, a tablespoon of capers, or a few Kalamata olives along with the peppers and onions.
• If your sauce is thinner than you’d like, remove the chicken after cooking and turn the Instant Pot back to “Sauté.” Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer until thickened.
FAQ
Q: Can I use bone-in chicken for this recipe
A: Yes, for an even richer sauce and fantastic texture, you can use bone-in, skin-on chicken thighs. Be sure to brown the skin until crispy during the sauté step for the best flavor.
Q: How do I make the cacciatore sauce thicker
A: If your sauce is thinner than you’d like, remove the chicken after pressure cooking. Turn the Instant Pot to the ‘Sauté’ function, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, and simmer until it thickens.
Q: What can I add for more flavor
A: To enhance the flavor, you can deglaze the pot with a splash of dry white wine or chicken broth after sautéing the vegetables. You can also add 1/4 cup of sliced mushrooms, a tablespoon of capers, or some Kalamata olives along with the peppers.
Q: How long does this Instant Pot Chicken Cacciatore take to make
A: This entire meal comes together in just 35 minutes, including the time it takes for the Instant Pot to come to pressure, making it a perfect choice for a busy weeknight.
