Instant Pot Chicken Cacciatore
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
4
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Calories
287 kcal
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Course
Main Course
Instant Pot Chicken Cacciatore
Description
Instant Pot Chicken Cacciatore starts by seasoning and browning skinless bone-in chicken thighs to develop flavor and color. Aromatics such as diced shallots, green bell pepper, baby bella mushrooms, and minced garlic are sautéed until softened, then combined with herbes de Provence for an herbal note. Deglazing the pot with white wine lifts browned bits enhancing the sauce’s depth. Crushed tomatoes and tomato paste create a robust base, while kalamata or black olives add a briny contrast. Red pepper flakes can be added for optional heat.
Pressure cooking for about 12 minutes tenderizes the chicken inside this savory sauce, preserving moisture and infusing flavor throughout. After natural pressure release, olives and any remaining ingredients are stirred in for a finished texture and balanced flavor profile. The resulting dish offers tender chicken nestled in a rich, thick tomato sauce with complex vegetable undertones and herbal accents.
This cacciatore pairs well with tender pasta, creamy polenta, or crusty bread, making a comforting meal centered on hearty flavors and textures. The pressure cooker method reduces cooking time compared to traditional stovetop simmering while preserving the depth of classic chicken cacciatore.
To save leftover tomato paste, freeze unused portions in tablespoon dollops for up to three months. For a Paleo variation, omit the wine and avoid serving with pasta or polenta.
Ingredients
- 4 chicken thighs skinless, bone-in
- kosher salt
- black pepper freshly ground
- 1 Tablespoon olive oil
- ½ cup shallot diced
- ½ cup green bell pepper diced
- ½ cup baby bella mushrooms chopped
- 3 garlic minced, cloves
- ½ teaspoon herbes de provence
- ½ cup white wine or stock
- 14 oz crushed tomato with juices, 1 can
- 2 Tablespoon tomato paste
- 6 oz kalamata olives optional, or black olives
- red pepper flakes optional, pinch
Instructions
- Wash the chicken and pat dry with paper towels, then season with salt and pepper.
- Preheat the pressure cooker pot on sauté mode. When the display reads hot, add the oil, then add the chicken thighs in a single layer, cooking for 5 minutes on each side, or until browned. Transfer the chicken to a plate and set aside.
- Add the shallots, bell pepper, and mushrooms and sauté until softened, 4 to 5 minutes. Add the garlic and herbes de Provence and cook for 1 minute, or until fragrant.
- Pour in the wine & deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon and stirring them into the liquid. Cook until the wine is reduced by half.
- Set the chicken on top of the contents of the pot, then pour in the tomatoes and their juices and the tomato paste.
- Secure the lid and cook on high pressure for 12 minutes, then allow the pressure to naturally release, about 10 minutes. Open the vent at the top and remove the lid.
- Stir in the olives and red pepper flakes (if using). Taste and adjust the seasonings as desired.
- Serve over pasta, mashed potatoes, spaghetti squash, or polenta, garnished with basil or parsley.
Notes
- Freeze leftover tomato paste in tablespoon portions on wax paper to save and use within three months.
- For a Paleo version, omit the white wine and avoid serving alongside pasta or polenta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 950mg | 40% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 75mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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