Heat a sauté pan on medium. Once that heats up, add 1 tablespoon oil and after that heats up, add chicken skin side down. (You may have to do this in two batches). Sauté for 3 minutes, flip and cook for an additional minute. Remove chicken and set aside.
2 tablespoons olive oil, 7 chicken thighs
Plug the instant pot in and press the sauté button. After it has heated up, add one tablespoon of oil and add the onion and red and green peppers. Sauté for 3 minutes.
2 tablespoons olive oil, 1 medium onion, 1 medium red bell pepper, 1 medium green bell pepper
Add mushroom, salt and pepper and sauté for 1 minute.
10 ounces mushrooms, 1 teaspoon salt, 1/4 teaspoon pepper
Add chicken, crushed tomatoes, chicken broth, sherry (if not doing Whole30), oregano, basil, bay leaf and garlic paste
28 ounces crushed tomatoes, 1 cup chicken broth, 1/4 cup dry sherry, 2 teaspoons oregano, 2 teaspoons basil, 1 bay leaf, 3 teaspoons garlic paste
Seal the IP, make sure the venting knob is set to sealed and push the pressure cook button and set the timer to 13 minutes.
Once the pressure cooker beeps that it is done, either let the IP release pressure naturally or put on an oven mitt and carefully release the pressure, by tapping the knob to the vent position for a quick release.
Transfer the chicken and gravy over to a serving dish or serve out of instant pot.
Ladle some chicken cacciatore over some pasta or rice along with some vegetable.
Serve
Enjoy