Description
This Instant Pot Chicken Cacciatore recipe is a hearty, flavorful Italian classic made easy with the convenience of pressure cooking. Tender chicken thighs simmer with bell peppers, onions, garlic, tomatoes, olives, and aromatic herbs for a rich and comforting dish perfect for family dinners or gatherings. The recipe offers optional ingredients for additional depth and a non-alcoholic wine substitute, ensuring flexibility to match your taste and pantry.
Ingredients
Scale
Chicken and Protein
- 4 chicken thighs, bone-in and skin-on
Vegetables
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 4 cloves garlic, minced
- 1/2 cup mushrooms, sliced (optional)
- 1 carrot, diced (optional)
Liquids and Sauces
- 1 can (14.5 oz) diced tomatoes, with juices
- 1/2 cup red wine (or chicken broth for a non-alcoholic version)
- 2 tablespoons olive oil
Seasonings and Garnishes
- 1 teaspoon Italian seasoning
- 1/2 cup black olives, pitted and sliced
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon capers (optional)
- Fresh parsley, chopped (for garnish)
- Fresh basil or oregano (optional)
Instructions
- Prepare the Ingredients: Slice the onion and bell peppers into thin strips, and mince the garlic cloves finely. If using, slice mushrooms and dice the carrot. These prep steps ensure easy layering of flavors during cooking.
- Brown the Chicken: Turn the Instant Pot on to the ‘Sauté’ function and heat 2 tablespoons of olive oil. Place the chicken thighs skin-side down and brown for 5 to 7 minutes until golden and crisp, then flip and cook the other side for 3 to 4 minutes. Browning locks in flavor and improves texture.
- Sauté Vegetables: Add the sliced onion and bell peppers to the pot with the browned chicken and cook for 3 to 4 minutes until slightly softened. Then stir in minced garlic and cook for an additional minute to release its aromatic flavors.
- Deglaze and Combine Ingredients: Pour in 1/2 cup red wine or chicken broth to deglaze the pot, scraping up any browned bits from the bottom to prevent sticking. Stir in the diced tomatoes with juices, Italian seasoning, black olives, and any optional ingredients such as mushrooms, carrot, red pepper flakes, or capers. Return the browned chicken to the pot, nestling it into the sauce.
- Pressure Cook the Dish: Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 15 minutes. This step tenderizes the chicken and melds the flavors quickly.
- Release Pressure Safely: When the cooking cycle completes, allow the Instant Pot to naturally release pressure for 10 minutes to keep the chicken tender. Then carefully switch the valve to ‘Venting’ to release any remaining pressure. Open the lid when safe.
- Check for Doneness and Serve: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Adjust seasoning with salt and pepper if needed. Serve the chicken hot, garnished with freshly chopped parsley and optionally fresh basil or oregano for extra herbaceous notes.
Notes
- For a non-alcoholic version, substitute red wine with chicken broth.
- Optional ingredients like mushrooms, carrots, red pepper flakes, and capers add extra flavor and texture but can be omitted.
- Browning the chicken before pressure cooking enhances the flavor and texture but can be skipped for quicker prep.
- Ensure the Instant Pot valve is properly sealed before pressure cooking to avoid leaks.
- Natural pressure release is recommended for moist and tender chicken.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
