This instant pot chicken cacciatore recipe is so tasty and easy that it makes for a great weeknight meal! The chicken is tender, the gravy is unbelievable, and the instant pot does most of the work!
When I was growing up, we had chicken cacciatore a lot. My mom alternated between serving us this delicious dish and serving chicken marengo. And even though these two chicken dishes are similar, I definitely get a hankering for them each for different reasons. For one thing, this instant pot chicken cacciatore doesn’t have wine and the marengo does.
I love the simplicity of the instant pot (pressure cooker) chicken cacciatore. I’ve talked talked about loving my instant pot before, but I can’t even tell you how it has simplified my life. Now when I think of making dinner or something for the blog, the first thing I ask myself is, “Hmmm, can I make it with my instant pot?”
How to Cook Instant Pot Chicken Cacciatore
Step one: Gather red bell pepper, green bell pepper, onion and mushrooms.
Step two: Chop onion and bell peppers into chunks and slice the mushrooms.
Step three: Add a 28 ounce can of crushed tomatoes, chicken broth, sherry, oregano, basil, bay leaf, salt and pepper.
Step four: Plug in the instant pot and push the Sauté button. When it has heated up, add 1 tablespoon of olive oil along with the skinless, boneless chicken thighs. Let them cook for 2 minutes on one side, flip them and continue cooking for another minute. Remove the chicken and set aside.
Step five: Add 1 tablespoon olive oil to the IP again, add the onion and peppers and let them sauté for 3 minutes. Add sliced mushrooms and garlic paste and sauté everything together for one minute more.
Step six: Lock the IP and set it to pressure cook for 10 minutes. Note for your timing that it takes a good 10 minutes for the IP to come to pressure. When it does, it will start counting down the 10 minutes.
Step seven: Once the cacciatore is done, either wait 10 – 15 minutes for the pressure to release naturally or put on a oven mitt and carefully vent the pressure by tapping the release for about a minute before locking it into the vent position.
Transfer the chicken to your serving dish. I use my Dutch oven.
Doesn’t that gravy look outstanding? I plate some pasta and broccoli and ladle the chicken cacciatore right on top.
Look at all those chunky veggies!
Other popular chicken recipes on Dishes Delish:
I hope you enjoy this instant pot chicken cacciatore recipe as much as Christopher and I do.
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This quick and easy chicken recipe is so delicious, it will taste like you slaved over it for hours!
- 2 tablespoons olive oil divided
- 6 chicken thighs boneless and skinless
- 1 medium onion chopped in chunks
- 1 medium red bell pepper chopped in chunks
- 1 medium green bell pepper chopped in chunks
- 10 ounces mushrooms sliced
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1/4 cup dry sherry
- 2 teaspoons oregano dried
- 2 teaspoons basil dried
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons garlic paste
Turn your instant pot to sauté. Once it has heated up, add 1 tablespoon olive oil, then the chicken. Sauté for 2 minutes on one side and 1 minute on the other. Remove chicken and set aside.
Add 1 tablespoon of olive oil and add onion, red and green peppers and sauté for 3 minutes.
Add mushroom and garlic paste and sauté for 1 minute
Add chicken, crushed tomatoes, chicken broth, sherry, oregano, basil, bay leaf, salt and pepper.
Seal the IP, make sure the valve is set to sealed and push the pressure cook button and set the timer to 10 minutes. It will take an additional 10 minutes for the pressure to build until the timer starts to count down.
Either let the IP release pressure naturally or put on an oven mitt and carefully release the pressure, by tapping the vent over and over for a quick release.
Transfer the chicken and gravy over to a serving dish or serve out of IP
Ladle some chicken cacciatore over some pasta or rice along with some vegetable
You will have extra red gravy. I usually ladle it over pasta! I did not add the pasta in the calorie count! If you prefer breast meat - same timing if the breasts are boneless, but 13 minutes with bone in.