Description
A flavorful and hearty Instant Pot Chicken Cacciatore recipe that’s perfect for a quick and satisfying meal. Tender chicken cooked in a savory tomato-based sauce with peppers, mushrooms, and olives, this Italian classic is a crowd-pleaser.
Ingredients
Units
Scale
Chicken:
- 1 lb boneless, skinless chicken thighs (or breasts)
- Salt and black pepper, to taste
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Sauce:
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed or diced tomatoes
- 3/4 cup chicken broth
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 bay leaf
- 1/2 cup sliced black olives (optional)
- 2 tablespoons capers (optional)
Garnish:
- Fresh parsley or basil, for garnish
Instructions
- Season chicken: Season chicken with salt and pepper on both sides.
- Sauté in Instant Pot: Brown chicken in batches in olive oil. Remove and set aside.
- Cook vegetables: Sauté onion, bell peppers, and mushrooms until softened. Add garlic and tomato paste.
- Deglaze: Pour in chicken broth to deglaze the pot.
- Add remaining ingredients: Stir in tomatoes, oregano, bay leaf, olives, and capers. Return chicken to the pot.
- Pressure cook: Set to Manual or Pressure Cook for 10 minutes. Allow natural release for 10 minutes.
- Finish and serve: Discard bay leaf, adjust seasoning if needed, garnish with parsley or basil. Serve over pasta, rice, or polenta.
Notes
- You can substitute chicken breasts for thighs for a leaner option.
- For a thicker sauce, use tomato puree instead of diced tomatoes.
- Add red pepper flakes for a spicy kick.
- Leftovers freeze well for up to 3 months.
Nutrition
- Serving Size: ~1½ cups
- Calories: 250
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
