Instant Pot Chicken Cacciatore

The delicious chicken cacciatore recipe is perfect for a busy day. It’s quick, easy, and tastes great!

This recipe is a classic Italian dish that has been around for centuries. It makes use of the best ingredients that Italy has to offer: tomatoes, wine, garlic, and oregano.

The ingredients are simple and straightforward to find at any grocery store. The preparation time is short – it will take you about an hour from start to finish.

It’s also a dish that can be made in advance and frozen for later use.

Let’s go over a list of ingredients needed for this recipe. 

Ingredients

Chicken:  You need about four pounds, about eight to 10 skinless, boneless chicken thighs. 

Mushrooms: One package of eight-ounce of sliced baby Bella mushrooms, 

Seasoning: two teaspoons of poultry seasoning,

Oregano: one teaspoon of oregano, and if you don’t have oregano, you can use Italian seasoning.

Pepper Flakes: A quarter teaspoon of red chili pepper flakes crushed 

One Bailey

Peeled Tomatoes: one 28 ounce can of whole peeled tomatoes, 

Tomato Paste: two tablespoons of tomato paste, 

Wine: One cup of red or white wine, 

Pepper: one whole red bell pepper diced,

Olives: about six ounces of lack or Kalamata olives sliced,

Cloves: four cloves of garlic minced, 

Onion: One brown onion, diced,

Oil: Tablespoon, or two of olive oil, 

Cornstarch: Two tablespoons of cornstarch for thickening.

Some salt and pepper to taste. 

Preparing The Ingredients: 

So let’s get started preparing our ingredients. 

First, we will take our red bell pepper, remove the stem, remove the seeds, and dice them into evenly sized pieces.

After we dice up our one red bell pepper, we will move on to getting the garlic ready.

First, I will peel my garlic and then put it into my garlic press. I bought a professional garlic press on Amazon, and I love it. So I’m going ahead and putting in my four cloves of garlic through my garlic press.

Next, I’m going to move on to slicing my six to eight ounces of black olives or Kalamata olives, whichever you prefer. 

I’m then going to dice up my one brown onion, and these dice pieces will be about the same size as the red bell pepper, maybe just slightly smaller.

Next, I will trim my chicken, take off any excess fat, and take off the skin.

I’m going to prepare my whole tomatoes. First, I drain out most of the liquid, take them out and start dicing them up. As you can see, there’s still a lot of liquid in them. So it made a little bit of a mess. So I’ve put a paper towel underneath my cutting board and finished dicing up the rest of my whole tomatoes.

Making The Chicken Cacciatore In Instant Pot

Now I pushed the saute button on my Instapot, and I’m getting ready to saute my chicken. 

First, I will salt and pepper the chicken and pour my olive oil into the instant pot. Let it get warm. 

Go ahead and put in my chicken pieces, and I’m going to brown them for about three minutes on each side, making sure I have salt and pepper on both sides and repeat this process until all my chicken is done browning.

Once the chickens are browned, I will put all the chicken back into the Instapot and the rest of the ingredients, including the tomatoes and spices, everything except for the red pepper flakes and the olives cornstarch. 

I set it for a manual pressure cook for 12 minutes. Once it’s done, I let it sit for a natural release of 10 minutes.

After a 10-minute natural release, I’m going to go ahead and move the valve to the vent to do a quick release of the rest of the pressure. 

Once it’s done, I will open the lid and give it a good stir. I will let it boil a little bit, and then I will be adjusting my spices. 

I want to make sure that I have enough salt and pepper in there, and at this point, I’m going to add in my red pepper flakes. 

Now I’m going to hit cancel and put on my saute mode. What I’m going to do is let it cook down and evaporate a little bit, take up a chicken, let it simmer for just a bit, and then when it’s the right thickness. 

I’m going to go ahead and add the cornstarch and water slurry. Do a final adjustment of the flavors and spices, and put the chicken back in.

The last step is to add in the olives, adjust the spices one more time and finalize the recipe, and there you have it, chicken cacciatore in the Instant pot. 

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Instant Pot Chicken Cacciatore

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This Instant Pot Chicken Cacciatore recipe is a classic Italian dish that has been around for centuries. It makes use of the best ingredients that Italy has to offer: tomatoes, wine, garlic, and oregano.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 3.5 to 4 lbs bone in chicken thighs, skin removed (~8-10 thighs)
• 1 tbsp olive oil
• 1 brown onion, diced
• 1 red bell pepper, diced
• 1 8 oz pk sliced mushrooms (baby Bella or white button)
• 4 cloves of garlic, minced
• 1 cup red wine (or chicken stock if you don’t want to use wine)
• 1 28oz can whole tomatoes, chopped
• 2 tbsp tomato paste
• 6 oz black or Kalamata olives, sliced
• 2 tsp poultry seasoning
• 1 tsp oregano or Italian seasoning
• 1/4 tsp red pepper flakes
• Salt to taste
• Pepper to taste
• 2 tbsp Cornstarch + 2 tbsp cold water (slurry to thicken sauce at the end if you like (Optional)

Instructions

Preparing The Ingredients

1. First, take the red bell pepper, remove the stem, and seeds, and dice them into evenly sized pieces.
2. Peel the garlic and then put it into the garlic press.
3. Next, start slicing the six to eight ounces of black olives or Kalamata olives, whichever you prefer. 
4. Then, dice up one brown onion. Make sure the dice pieces' size is the same as the size of the diced red bell pepper, maybe just slightly smaller.
5. Trim the chicken, take off any excess fat, and take off the skin.
6. Finally, prepare the tomatoes by taking them out of the water and dicing them.

Making The Chicken Cacciatore

1. Set the instant pot to saute mode
2. Season the chicken with salt and pepper.
3. Add oil to the instant pot and let it warm and then add chicken pieces to it.
4. Brown the chicken for at least 3 minutes on both sides.
5. Once all the chicken pieces are browned, add the rest of the ingredients, except red pepper flakes and the olives cornstarch, to the instant pot
6. I set it for a manual pressure cook for 12 minutes. Once it’s done, I let it sit for a natural release of 10 minutes.
7. After a 10-minute natural release, I’m going to go ahead and move the valve to the vent to do a quick release of the rest of the pressure. 
8. Once it’s done, I will open the lid and give it a good stir. I will let it boil a little bit, and then I will be adjusting my spices. 
9. I want to make sure that I have enough salt and pepper in there, and at this point, I’m going to add in my red pepper flakes.
10. Now I’m going to hit cancel and put on my saute mode. What I’m going to do is let it cook down and evaporate a little bit, take up a chicken, let it simmer for just a bit, and then when it’s the right thickness. 
11. I’m going to go ahead and add the cornstarch and water slurry. Do a final adjustment of the flavors and spices, and put the chicken back in.
12. The last step is to add in the olives, adjust the spices one more time and finalize the recipe, and there you have it, chicken cacciatore in the Instant pot.

Nutrition Information:

Amount Per Serving: Calories: 330Total Fat: 16.1gCholesterol: 103.1mgSugar: 7.7gProtein: 30g