This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!
Chicken Cacciatore is one of those Italian dishes that brings me so much comfort and joy. I love any meat dishes in spiced and simmered tomato sauce, and this Instant Pot chicken cacciatore is a perfect example of that. Not only does it taste like it’s been braised for hours, but it actually only take 10 minutes of cooking time in the Instant Pot!
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The Most Flavorful Chicken Cut
I find that this Instant Pot chicken cacciatore recipe tastes the best and yields the most flavorful results when you use bone-in, skin-on chicken thighs. This cut brings out the most juice in the sauce AND the meat will turn out so tender as well. You can, of course, use other chicken cuts, like breasts or boneless, skinless thighs, if that’s what you prefer. I never tried but I bet drumsticks would be amazing as well!
The Instant Pot Size Matters
I cooked this Whole30 chicken cacciatore in a 6-qt Instant Pot. But, if you have one that’s larger, you may want to double the recipes for everything to come to pressure. If you DON’T want to make that much, you can also just double the broth. The sauce may come out a bit more watery, but the flavor will still be there!
How to Serve This Instant Pot Chicken Cacciatore
This version of chicken cacciatore uses a lot of veggies, so you can totally feel satisfied eating it on its own. But if you want to prepare a side to go with it, these are some of my favorites:
- zucchini noodles
- cauliflower rice
- spaghetti squash
- gluten free pasta
- paleo keto bread
- polenta (if you eat grains)
- rice
- gnocchi
Hope you enjoy this Instant Pot Chicken Cacciatore, that’s full of rustic and comforting flavors. Please leave me a review below of how it turns out if you make it!
Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)
Video
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp avocado oil
- 3 garlic cloves minced
- 1/2 onion chopped
- 1/2 cup bone broth or chicken broth
- 8 oz mushrooms sliced
- 1 carrot sliced
- 1 green bell pepper diced
- 1 14-oz can of diced tomatoes
- 1 tbsp tomato paste
- 2 tbsp fresh parsley leaves chopped
- 1/2 tsp fresh thyme
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 cup pitted kalamata olives optional
Instructions
- Season the chicken thighs with salt and pepper.
- Heat a 6-qt Instant Pot to Sauté and add 2 tbsp of avocado oil.
- Once it indicates that that pot is “hot” add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
- Add onions and garlic to the Instant Pot and cook for 3 minutes.
- Pour in bone broth. Use a wooden spoon to deglaze the pot and scrap up the browned bits on the bottom.
- Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together.
- Place the chicken thighs in the sauce.
- Secure the lid, make sure the pressure valve is set to “Sealing.”
- Cook on Manual for 10 minutes, and let it naturally release pressure for 10-15 minutes.
- Stir in kalamata olives, if using, and taste to adjust season.
- Serve over cauliflower rice, rice, gluten free pasta, zoodles, spaghetti squash, or enjoy alone!
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All my favorite Italian flavors, and the prep is super easy! A sprinkle of pecorino romano too!! Thanks!
I made this recipe tonight. Wow! Amazing flavor and easy to put together. I served it over spaghetti squash. We loved it and I’m sharing the recipe with family.
Such a great idea to enjoy with spaghetti squash!! Thanks so much for trying it out. 🙂
The instructions never mention when to add the mushrooms ??
You add them at step 6: “add the rest of the ingredients, except chicken and olives”
I made this dish yesterday and it was all I was hoping for, and then some. I took a chance on a first time recipe with company coming over and it didn’t disappoint.
I doubled the recipe and my fear was that there wasn’t enough liquid so I added an extra 1/2 cup of bone broth (over and above doubling). Big mistake! Next time I think I’ll try it with only 1 1/2 times the liquid.
The spices were right on the mark and the chicken was very well done. I think next time I’ll do a quick release of steam rather than let it sit for 15 minutes. But that’s being picky. The taste is incredible!
I used an 8 quart IP, hence doubling the recipe. Prep took a long time because I diced everything by hand, including mincing the garlic. My kingdom for a mandoline!
Thank you for this recipe! It’s great.
Glenn
Yay, I’m so glad you enjoyed!
Delish! I modified a bit. Used rabbit instead of chicken and used wine instead of the broth (not very keto of me I know), omitted olives. Served on egg noodles. Amazing and tasty for days. Adding to my regular recipe rotation. Thank you!
Great modification! So glad you liked it!!
I made this last night and the flavour was superb! So rich in flavour and the chickens are so tender. This will now replace my old chicken cacciatore recipe I had as making it in the instant pot is so much easier (esp when you have a 10 month old!).
Are the fresh parsley and thyme critical to the flavor of the dish, or can dried versions be substituted?
You can use dry. Use 1/3 the amount since dry herbs are much more concentrated
This was the best chicken cacciatore that I’ve ever tasted and easy too. Thank you for sharing
I’m so glad you enjoyed! Thank you so much!!
Loved this, and it was SO easy!
Thanks so much!
I’m cooking this now and have only used my Ninja Instafoodi a couple of times. When you say “manual” for 10 min. I’m assuming it’s the pressure cooking function since I have to set the valve to sealing? I know it’ll turn out great… just don’t want to blow the kitchen up!
Yes, it’s for pressure cooking!
My family loves this dish. Thank you for an easy win!
Wonderful! Thanks so much!!