When you’re craving an effortless weeknight dinner that doesn’t compromise on taste, give this Instant-Pot Chicken Cacciatore a try!
Transport your taste buds to the rolling hills of Italy with this delicious chicken cacciatore recipe. With help from the Instant Pot, you can transform a few simple ingredients into a dish that tastes like it’s made in a grandmother’s kitchen. Chicken cacciatore is a beloved Italian classic whose name literally means “hunter’s style.” It traditionally simmers for hours on the stovetop, but this modern Instant-Pot recipe showcases the same rich, savory flavors in a fraction of the time without sacrificing any of the heartwarming comfort this dish is well-known for.
The recipe starts by searing the bone-in chicken thighs until golden, creating those essential browned bits that form the flavor foundation of the entire dish. These caramelized morsels meld beautifully with red bell peppers, crushed tomatoes, and fragrant herbs under pressure, resulting in fork-tender chicken that practically falls off the bone while bathed in a mouthwatering sauce.
Whether you’re feeding a busy weeknight family dinner or entertaining guests, this one-pot wonder serves six people generously. It pairs wonderfully with a side of pasta, rice, or even zucchini noodles. The Instant Pot’s pressure cooking technology ensures that every bite delivers the concentrated, slow-cooked taste that makes chicken cacciatore such a staple dish.
What’s an Instant Pot?
For those of you who don’t know, an Instant Pot is a multi-cooker appliance that can be used as a pressure cooker, slow cooker, grain cooker, steamer, sauté pan, and more. It uses pressure cooking to cook food quickly by trapping steam inside a sealed pot, which raises the temperature and reduces cooking times significantly compared to traditional methods. The device is popular for its convenience and versatility, allowing home cooks to prepare meals faster while maintaining flavor and nutrition. You can find them being sold at most department stores and online.
How do I store leftovers?
If you have any leftover chicken cacciatore, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost, you can transfer it to the refrigerator and leave it to thaw overnight, or use the microwave’s defrost setting for quicker thawing. Once fully defrosted, reheat in the microwave in 1-2 minute intervals, stirring between each interval until heated through. Alternatively, reheat on the stovetop over medium heat in a covered nonstick pan, stirring occasionally and adding a splash of broth or water if needed.
Serving suggestions
While this chicken cacciatore is delicious on its own, it’s even better when served with a few side dishes. You can pair it with a side of these Garlic-Roasted Potatoes, some Garlic Sautéed Spinach, and this Spring Salad to make it a full meal. It would also go wonderfully with a side of this Seasoned Rice and this lovely Italian Salad. For a rustic presentation, prepare this Focaccia, pull apart the chicken into shreds, and assemble it sandwich-style.
Instant-Pot Chicken Cacciatore
Ingredients
- 7 bone-in, skin-on chicken thighs
- Salt to taste
- Ground black pepper to taste
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 2 red bell peppers chopped, or green bell pepper if preferred
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 can crushed tomatoes (28 ounces)
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/4 cups low-sodium chicken broth
- 1 bay leaf optional
Instructions
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Season the chicken thighs with salt and pepper. Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, place the chicken in the pot and brown for about 3 minutes on each side. Transfer the chicken to a plate, leaving any browned bits in the pot.
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Add the chopped onion, bell pepper, and sliced mushrooms to the pot. Sauté for about 4-5 minutes until the vegetables soften, then stir in the minced garlic and cook for another minute. Use a wooden spoon to scrape any browned bits off the bottom to deglaze the pot.
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Pour in the crushed tomatoes, tomato paste, dried oregano, dried basil, and chicken broth. If using, add the bay leaf. Stir well to combine all ingredients. Return the browned chicken to the pot, ensuring it is mostly covered by the sauce.
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Lock the lid, set the valve to sealing, and cook on high pressure for 13 minutes. Allow the pressure to release naturally for about 8 minutes before performing a quick release for any remaining pressure.
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Remove the bay leaf, if used. Adjust seasoning with additional salt and pepper if needed. Serve the chicken and sauce hot over pasta, rice, or zucchini noodles. Garnish with fresh basil or parsley if desired.
Nutrition
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