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Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore sounds fancy but it is really an easy meal to prepare. The instant pot makes it super fast and the chicken is so flavorful.

Prep Time
15 mins
Cook Time
15 mins
(plus time to come to pressure and natural release)
10 mins
Total Time
45 mins
Servings: 4
Calories: 793 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 large onion (thinly sliced)
  • 2 bell peppers (sliced) any color
  • 3 cloves garlic (minced)
  • 1 cup mushrooms (sliced)
  • 1 can crushed tomatoes (28 ounces)
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup black olives (pitted and sliced)
  • 2 Tablespoons capers (drained) optional
  • fresh parsley (chopped) for garnish

Instructions

    Cup of Yum
  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Turn the Instant Pot to 'Sauté' mode and heat the olive oil. Add the chicken thighs, skin-side down, and brown for about 3-4 minutes per side. Remove and set aside.
  3. In the pot, add the onion and bell peppers, sautéing until softened (about 5 minutes). Add garlic and mushrooms, cooking for an additional 2 minutes.
  4. Stir in the crushed tomatoes, chicken broth, oregano, and basil.
  5. Return the chicken to the pot. Seal the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 10 minutes.
  6. After cooking, allow a natural pressure release for 10 minutes, followed by a quick release.
  7. Open the lid, add black olives and capers (if using). If the sauce is too thin, simmer using 'Sauté' until it thickens.
  8. Garnish with parsley before serving.

Notes

  • Chicken Preparation: Patting the chicken dry is crucial for achieving a good sear. Moisture on the chicken can steam it rather than brown it, which affects both texture and flavor.
  • Browning in Batches: If your Instant Pot isn't large enough to brown all the chicken thighs at once without overcrowding, do it in batches. Overcrowding can prevent proper browning.
  • Refrigerate any leftovers in an airtight container for up to 5 days.  

Nutrition Information

Calories 793kcal (40%) Carbohydrates 18g (6%) Protein 51g (102%) Fat 58g (89%) Saturated Fat 14g (70%) Polyunsaturated Fat 11g Monounsaturated Fat 27g Trans Fat 0.2g Cholesterol 284mg (95%) Sodium 1428mg (60%) Potassium 1178mg (34%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 2396IU (48%) Vitamin C 89mg (99%) Calcium 101mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 793

% Daily Value*

Calories 793kcal 40%
Carbohydrates 18g 6%
Protein 51g 102%
Fat 58g 89%
Saturated Fat 14g 70%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 27g 135%
Trans Fat 0.2g 10%
Cholesterol 284mg 95%
Sodium 1428mg 60%
Potassium 1178mg 25%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 2396IU 48%
Vitamin C 89mg 99%
Calcium 101mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.