The process for Classic Chicken Cacciatore is sped up with the Instant Pot, but the flavor of this dish remains the same! Made in a rich, hearty tomato sauce, this Italian Chicken Dish is incredibly flavorful and easy to make!
15 ouncesdiced tomatoesItalian style, or regular style
1cupsliced baby bella mushroomsoptional
8chicken thighsbone-in, skinless
salt and pepper to taste
Turn instant pot to saute and heat until hot.
Add in oil to Instant Pot and add in onions and peppers. Saute for 2-4 minutes, or until onions begin to soften. Add in garlic and saute for another 30 seconds.
Add in the wine 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.
To the inner pot, add in chicken stock, oregano, mushrooms, capers, and a pinch of salt and pepper. Stir to combine and then nestle chicken thighs into the sauce. Sprinkle chicken with a bit of salt and pepper. Pour the tomatoes over the chicken thighs.
Close lid on pressure cooker, being sure vent knob is placed towards sealed position. Cook on high pressure for 9 minutes.
Once cook time has elapsed, allow pressure to release naturally for at least 10 minutes. Open Instant Pot. Check the internal temperature with a digital thermometer of the chicken to be sure it has reached 165 degrees. Stir in balsamic vinegar to finish this dish.
Serve chicken with sauce over noodles or rice.
Chicken: I prefer bone-in, skinless chicken thighs for this recipe. If you use Skin on Chicken, you will need to sear the chicken before proceeding with the recipe for best results (you can sear right in the instant pot, before sauteing the peppers and onions.) If you use boneless, skinless chicken thighs or breasts, decrease the cook time to 6 or 7 minutes on high pressure (depending on the size of your chicken.)
I recommend a dry white wine such as a chardonnay or pinot grigio. If you do not drink, feel free to use additional chicken stock in place of the wine.
Be sure to NOT to drain the tomatoes--you need that liquid for pressure to be reached.
Feel free to use red wine vinegar if you don't have balsamic on hand. Do not use white vinegar or apple cider vinegar.
If after cook time has elapsed, your chicken has not reached 165 degrees, place lid back on pressure cooker and cook for 1 to 2 minutes--it won't take as long to come to pressure the 2nd time!