Instant Pot Chicken Cacciatore
User Reviews
5
-
Total Time
1 hr
-
Servings
4
-
Calories
735 kcal
-
Course
Main Course
Instant Pot Chicken Cacciatore
Description
This recipe starts by seasoning chicken thighs with salt and pepper, then coating them in flour for better browning and sauce adhesion. The chicken is browned in olive oil using the Instant Pot's sauté function to develop flavor and texture. Sliced onions, dried oregano and thyme, tomato paste, bay leaves, and red bell pepper are sautéed together to build the aromatic base. Minced garlic is quickly cooked before deglazing the pot with dry white wine.
The chicken is returned to the pot along with black olives, capers, chicken stock, crushed fire-roasted tomatoes, soy and fish sauces (optional), sugar, and additional seasoning. Pressure cooking tenderizes the chicken and melds the ingredients into a thick, flavorful sauce. Italian parsley garnish adds freshness when serving.
This dish offers a hearty, acidic tomato sauce accentuated by herbs, capers, and olives, complementing the rich, tender chicken thighs. Ideal served with pasta, rice, or crusty bread to soak up the sauce. The Instant Pot method saves cooking time while preserving the dish's traditional profiles.
Ingredients
- 4 - 6 (977g) chicken thighs
- ¼ cup (32g) all-purpose flour
- 1½ tablespoons (22.5ml) olive oil
- 1 (133g) onion , sliced
- 1 teaspoon (0.8g) dried oregano leaves
- 1 teaspoon (1g) thyme dried
- 1 tablespoon (15ml) tomato paste
- 2 (0.2g) bay leaf
- 1 large (120g) red bell pepper , roughly sliced
- 6 cloves (16.7g) garlic , minced
- ½ cup (125ml) dry white wine Sauvignon Blanc
- ¼ cup black olives , pitted
- 2 tablespoons - ¼ cup (30g - 60g) capers , drained
- ½ cup (125ml) chicken stock unsalted
- 1 can (28oz) crushed tomatoes fire-roasted
- 1 tablespoon (15ml) soy sauce optional, regular
- 1 tablespoon (15ml) fish sauce (optional)
- ¼ teaspoon sugar
- salt
- ground black pepper
Garnish
- Italian parsley , finely chopped
Instructions
- Season & Dredge Chicken: Season both sides of chicken thighs with salt and black pepper. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken with flour on both sides.
- Brown Chicken Thighs in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (roughly 8 mins). Add 1½ tbsp (22.5ml) olive oil in Instant Pot's inner pot. Cover the whole bottom with oil. Add in flour-coated chicken, then brown the skin side for 4 minutes, and the other side for 2.5 minutes. Set aside the browned chicken.*Pro Tip: If you're cooking 6 chicken thighs, it's best to brown them in two separate batches.
- Saute Onion & Spices: Saute onion slices in Instant Pot for 3 minutes. Add in 1 tsp dried oregano leaves, 1 tsp dried thyme, 1 tbsp (15ml) tomato paste, 2 bay leaves, and bell pepper slices. Saute for another minute. Add in minced garlic, then saute for 30 seconds until fragrant.*Pro Tip - Tomato Paste: If your Instant Pot is sensitive to the Burn Error, layer the tomato paste on top of the fire-roasted tomatoes in Step 5.
- Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then boil for 1 minute to allow the alcohol to evaporate.
- Pressure Cook Chicken Cacciatore: Add ¼ cup pitted black olives, 2 tbsp - ¼ cup (30g - 60g) drained capers, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Give it a quick mix. Add in the browned chicken thighs and all the meat juice. Layer 1 can (28oz) fire-roasted crushed tomatoes on top. Do not mix.With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully.
- Thicken & Adjust Seasoning: Give the Chicken Cacciatore a quick mix. Place the chicken on a serving plate. Bring the Cacciatore sauce to a simmer with the “Saute” function. Allow the sauce to simmer for 3 to 6 minutes to your desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary). *Pro Tip: If your tomatoes are very acidic, you may need to balance the sauce with a bit of sugar. For reference, we used ¼ tsp sugar to balance the sauce. Turn off the heat (press "Cancel") or switch to Keep Warm mode.
- Serve: Drizzle the flavorful cacciatore sauce on your tender & juicy chicken. Garnish with finely chopped Italian parsley, then serve with side dishes.
Notes
- Rate the recipe if you've tried it to share your feedback and help others.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 26g | 9% |
| Protein | 45g | 90% |
| Fat | 48g | 74% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 239mg | 80% |
| Sodium | 736mg | 31% |
| Potassium | 1293mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1678IU | 34% |
| Vitamin C | 62mg | 69% |
| Calcium | 126mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
