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Instant Pot Chicken Cacciatore

This quick and easy chicken recipe is so delicious, it will taste like you slaved over it for hours!
Course Dinner
Cuisine Italian
Keyword chicken cacciatore, easy chicken dish, instant pot chicken, instant pot chicken cacciatore
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 7 servings
Calories 243kcal

Ingredients

  • 2 tablespoons olive oil (divided)
  • 7 chicken thighs (skin and bone in)
  • 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
  • 3 teaspoons garlic paste (or 3 cloves of garlic, crushed)

Instructions

  • 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
  • Plug the IP 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
  • Add mushroom, salt and pepper and sauté for 1 minute
  • Add chicken, crushed tomatoes, chicken broth, sherry, oregano, basil, bay leaf and 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.  It will take an additional 10 - 15 minutes for the pressure to build until the timer starts to count down.
  • 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 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
  • Serve
  • Enjoy

Notes

Helpful Tips
  • I've made this recipe with both skin and bone thighs and thighs that have been boned and the skin removed. It's delicious both ways.
  • If you do use boneless and skinless, there is no need to brown them. You will also change the pressure cook time to 10 minutes.
  • This recipe can be made without dry sherry but it's so flavorful, I say try it like this first.
  • The thighs I used were huge so I decided to brown them outside of the Instant pot, mainly because I wanted the skin to stay attached and sometimes that doesn't happen when you are sautéing in the deep IP insert. But if you don't want to use another pan and don't care about tearing the skin, sauté the chicken in the IP.
  • I also don't usually sauté the veggies anymore when I use the IP but I chose to because I wanted them to shrink somewhat since the thighs were so big and I didn't want to overfill the IP.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 14g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 872mg | Fiber: 4g | Sugar: 8g | Vitamin A: 876IU | Vitamin C: 51mg | Calcium: 68mg | Iron: 3mg