Easy Chicken Cacciatore Instant Pot
Chicken Cacciatore, also known as “hunter’s chicken,” is a classic Italian dish that can be easily prepared using an Instant Pot. Here’s a simple recipe to get you started:
Ingredients:
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4 boneless, skinless chicken thighs
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1 tablespoon olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 bell pepper, sliced
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1 can (14.5 oz) diced tomatoes
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1/2 cup chicken broth
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1/2 cup dry white wine (optional)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup chopped fresh parsley (optional for garnish)
Instructions:
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Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
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Add the chopped onion, garlic, and bell pepper to the pot and sauté for about 3-4 minutes until softened.
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Pour in the diced tomatoes, chicken broth, and white wine (if using). Stir in the oregano, basil, thyme, salt, and black pepper.
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Return the browned chicken thighs to the pot, making sure they are submerged in the sauce.
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Close and lock the lid of the Instant Pot. Set it to manual high pressure for 10 minutes.
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Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
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Open the lid carefully, and give the dish a good stir. Garnish with chopped fresh parsley if desired.
More Chicken Recipes
Easy Chicken Cacciatore Instant Pot
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the chicken thighs and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Add the chopped onion, garlic, and bell pepper to the pot and sauté for about 3-4 minutes until softened.
- Pour in the diced tomatoes, chicken broth, and white wine (if using). Stir in the oregano, basil, thyme, salt, and black pepper.
- Return the browned chicken thighs to the pot, making sure they are submerged in the sauce.
- Close and lock the lid of the Instant Pot. Set it to manual high pressure for 10 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Open the lid carefully, and give the dish a good stir. Garnish with chopped fresh parsley if desired.