Instant Pot Chicken Cacciatore
Made in a rich, hearty tomato sauce seasoned with capers, tomatoes, peppers, and onions, Instant Pot Chicken Cacciatore is easy and delicious!
Servings: 8
Ingredients
- 1 tablespoons olive oil + more if needed
- 6-8 skinless chicken thighs bone-in or boneless
- kosher salt and pepper
- 1 medium green pepper diced
- 1 medium red pepper diced
- 1 small onion diced
- 1 cup baby bella mushrooms sliced
- 1 tablespoon minced garlic
- ½ cup dry white wine or additional stock
- ½-¾ cup low-sodium chicken stock see recipe for exact amounts
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons capers
- ½ cup kalamata olives sliced
- 28 ounces crushed tomatoes
- 1 tablespoon balsamic vinegar
Instructions
- Turn the instant pot to sauté, add 1 tablespoons olive oil, and let heat for a minute or two. While the oil is heating, pat the chicken thighs dry with a paper towel and liberally season with salt and pepper on both sides. Add the chicken thighs to the oil, in a single layer (you may need to work in batches). Cook the chicken until golden on each side, about 3-4 minutes per side. Once golden, remove the chicken and place it on a plate.
- If the inner pot is dry, add in an additional ½ tablespoon of olive oil and then add in the minced onion and diced peppers and sauté for 2-4 minutes, or until onions begin to soften. Once the onion has softened, add in the mushrooms and 1 tablespoon minced garlic and sauté for another 30-60 seconds.
- Add in ½ cup dry white wine (or additional stock) and deglaze Instant Pot, scraping up any browned bits on the bottom of the pot. Let the wine cook off for 1 to 2 minutes. Turn the Instant Pot OFF by hitting cancel.
- To the inner pot, add chicken stock (½ cup for 3 or 6-quart OR ¾ cup for 8-quart). Season with 2 teaspoons dried oregano, ¼ teaspoon crushed red pepper flakes, 2 tablespoons capers, ½ cup kalamata olives, and a pinch of salt and pepper. Stir to combine and then nestle the seared chicken thighs into the sauce. Sprinkle chicken with a bit of salt and pepper. Pour 28 ounces crushed tomatoes tomatoes over the chicken thighs and DO NOT STIR!
- Close the lid on the pressure cooker, being sure the vent knob is placed towards the sealed position. Cook on high pressure for 7 minutes for boneless chicken thighs and 8 minutes for bone-in chicken thighs.
- Once cook time has elapsed, allow pressure to release naturally for at least 10 minutes. After pressure has naturally released, open the Instant Pot and remove the cooked chicken to a new clean plate.
- Turn the saute function back on the Instant Pot (hit cancel and then saute). Stir in the 1 tablespoon balsamic vinegar and then simmer the sauce to thicken, for 3-5 minutes. Taste and adjust the sauce with more salt and black pepper.
- Serve chicken with sauce over noodles or rice topped with fresh basil and parmesan if desired.
Video
Notes
Wine: I recommend a dry white wine such as a sauvignon blanc or pinot grigio. If you do not drink, feel free to use additional chicken stock in place of the wine.
Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Alternatively, freeze it in a freezer-safe container, leaving ½-inch room for expansion, for 1-2 months.
Nutrition
Calories: 185kcal | Carbohydrates: 6g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 179mg | Potassium: 506mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 2mg
