How to Make Instant Pot Chicken Cacciatore - A Step-by-Step Guide

Chicken cacciatore is a classic Italian dish that is packed with flavor and comfort. Traditionally, it is made by slow-cooking chicken with vegetables, herbs, and spices in a delicious tomato sauce. However, with the help of an Instant Pot, you can have this hearty and satisfying meal on the table in a fraction of the time.

The Instant Pot has become a staple in many kitchens for its ability to quickly cook meals that typically require hours of braising or simmering. This recipe for I...

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Ingredients

  • 4 (6 ounce) bone-in chicken thighs, with skin
  • 2 tablespoons olive oil
  • 1 (4 ounce) package sliced fresh mushrooms
  • 3 stalks celery, chopped
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • ¾ cup water
  • 3 cubes chicken bouillon, crumbled
  • 1 pinch red pepper flakes (Optional)
  • 1 pinch ground black pepper to taste (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 4

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.
  • Nutrition

    392 cal.

    • Total Fat: 25g
    • Saturated Fat: 6g
    • Cholesterol: 96mg
    • Sodium: 1073mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 30g
    • Vitamin C: 14mg
    • Calcium: 81mg
    • Iron: 4mg
    • Potassium: 715mg