This Instant Pot Chicken Cacciatore is pure comfort food! Made conveniently in the pressure cooker, this Italian classic is made with chicken thighs and flavorful tomato sauce with veggies.
Press the "Saute" button and add 1 tablespoon of oil to your Instant Pot.
2 tablespoons olive oil
Season chicken thighs with salt and pepper on all sides.
4 to 5 boneless skinless chicken thighs, ½ teaspoon salt, ¼ teaspoon black pepper
Brown chicken in the oil, 2 to 3 minutes per side.
Remove chicken onto a plate.
Add more oil to the IP and add garlic, onion, and pepper. Saute, stirring often, until the onion is almost translucent.
3 garlic cloves, 1 medium yellow onion, 1 red bell pepper
Add Italian seasoning and stir in. Saute for 1 minute.
2 teaspoons Italian seasoning
Add carrots and mushrooms, saute for 3 to 4 minutes.
2 medium carrots, 4 baby Bella mushrooms
Add half of the chicken broth and deglaze the bottom of the pot. That means scraping any cooked-on bits with a wooden spoon. This will prevent the burn message.
¾ cup chicken broth or stock
Add remaining broth, tomato paste, diced tomatoes and olives. Stir well. Place chicken back in the IP.
15 oz can diced tomatoes, 2 tablespoons tomato paste, 1 cup black olives
Close the lid, set valve to "sealing" position (the newer models do it on their own). Make sure the Instant Pot is set to cook at high pressure.
Press the "manual" or "pressure cook" button and set timer to 12 minutes. The IP will beep after a few seconds and it will start building up pressure. This can take about 5 to 8 minutes.
Once the cooking cycle is done, press the "cancel/off" button. Let the IP release pressure on it's own. That means do not touch the pressure valve.
Once the pressure valve pin is down, carefully open the lid away from your face. Let the dish sit for a few minutes while you set the table.
Serve whole pieces of chicken with the sauce or shred the meat and stir in.
Notes
Serve this dish with pasta, rice or mashed potatoes.
To freeze: cool the dish completely, then portion out into freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge, then heat up with ½ cup of water in the Instant Pot.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.