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instant pot chicken cacciatore served over pasta garnished with parsley
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Why You’ll Love This Pressure Cooker Chicken Cacciatore

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!

Best of all, the flavors actually deepen the next day, making it an excellent option for healthy meal prep.

Key Ingredients

chicken cacciatore recipe ingredients labeled and laid out on a countertop.
  • Chicken Thighs: I recommend bone-in or boneless thighs for the best flavor and moisture.
  • Vegetables: Onion, mushrooms, carrot, bell pepper, and garlic for flavor and texture.
  • Diced Tomatoes & Tomato Paste: For a thick, savory base.
  • Herbs and Spices: Parsley, thyme, oregano, and crushed red pepper flakes to elevate the flavors.
  • Bone Broth: You can also use chicken broth.
  • Kalamata Olives: Optional, but adds such an amazing flavor — I highly recommend them!

How to Make Instant Pot Chicken Cacciatore

Chicken thighs seasoned with salt and pepper

Step 1: Season the chicken thighs with salt and pepper.

Browning chicken thighs in the Instant Pot

Step 2: Heat Instant Pot to Sauté and add avocado oil. Add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.

Cooked onion and garlic with broth in the Instant Pot

Step 3: Add onions and garlic and cook for 3 minutes. Pour in bone broth, and use a wooden spoon to scrape up the browned bits on the bottom. 

Step 4: Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together. 

Adding seared chicken on top of vegges in the Instant Pot

Step 5: 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. 

Kalamata olives added on top of cooked chicken and veggies

Step 6: 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!

Close up shot of cooked chicken cacciatore in the Instant Pot

Serving Suggestions: What to Pair with Chicken Cacciatore

Since this recipe is packed with sauce, you’ll want something to soak it up!

  • For Whole30/Paleo: Serve over cauliflower rice, zoodles (zucchini noodles), or roasted spaghetti squash. It’s also delicious over gnocchi!
  • For Keto: Pair with buttery mashed cauliflower or steamed green beans.
  • For the Family: Serve over gluten-free pasta, a bed of creamy polenta, or rice.
Close up of Instant Pot chicken cacciatore on a plate over cooked pasta

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! If using chicken breasts, reduce the pressure cooking time to 8 minutes to prevent them from drying out.

Can I freeze Chicken Cacciatore?

Yes, this is a very freezer-friendly meal. Store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

How do I avoid the “Burn” notice on the Instant Pot?

Don’t forget to deglaze the pot. After sautéing onion and garlic, add broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits before starting the pressure cycle.

More Instant Pot Favorites

If you make this Chicken Cacciatore recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media InstagramFacebook, and Pinterest for even more delicious recipes!

5 from 8 votes
Servings: 4 servings

Instant Pot Chicken Cacciatore

By Jean Choi
This Instant Pot chicken cacciatore is made with tender bone-in chicken thighs, mushrooms, bell pepper, carrots, and a rich tomato sauce infused with garlic and herbs. The trick is browning the chicken before pressure cooking, which adds so much flavor to the sauce.
Prep: 5 minutes
Cook: 20 minutes
Pressurizing/depressurizing time: 30 minutes
Total: 25 minutes
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Video

Ingredients 

  • 4 bone-in, skin-on chicken thighs
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp avocado oil
  • 1/2 onion, chopped
  • 3 garlic cloves, minced
  • 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.
    4 bone-in, skin-on chicken thighs, 1/2 tsp sea salt, 1/4 tsp ground black pepper
  • Heat a 6-qt Instant Pot to Sauté and add avocado oil. Once it indicates that the pot is "hot" add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
    2 tbsp avocado oil
  • Add onions and garlic to the Instant Pot and cook for 3 minutes. Pour in bone broth. Use a wooden spoon to scrape up the browned bits on the bottom. 
    1/2 onion, 3 garlic cloves, 1/2 cup bone broth
  • Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together. 
    8 oz mushrooms, 1 carrot, 1 green bell pepper, 1 14-oz can of diced tomatoes, 1 tbsp tomato paste, 2 tbsp fresh parsley leaves, 1/2 tsp fresh thyme, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes
  • 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!
    1/2 cup pitted kalamata olives

Notes

  • Don’t skip browning the chicken. It only takes a few extra minutes, but it adds so much flavor to the finished sauce.
  • Scrape the bottom of the pot well. After adding the broth, use a wooden spoon to loosen every browned bit before pressure cooking. This helps prevent the Instant Pot burn notice.
  • Let the pressure release naturally. It gives the chicken time to finish cooking gently so it stays nice and tender.
  • Don’t expect crispy skin. Browning adds great flavor, but the skin will soften once it cooks in the tomato sauce.
  • Taste before serving. Depending on the broth, canned tomatoes, and olives you use, you may want to add another pinch of salt or black pepper before serving.
  • Store leftover chicken cacciatore with the sauce in an airtight container in the fridge for up to 4 days.
  • Reheat it gently on the stovetop or in the microwave until warmed through. Add a splash of broth if the sauce has thickened more than you like.
  • Freeze the cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1serving, Calories: 440kcal, Carbohydrates: 9g, Protein: 27g, Fat: 33g, Saturated Fat: 7g, Cholesterol: 141mg, Sodium: 638mg, Potassium: 668mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3895IU, Vitamin C: 45.2mg, Calcium: 32mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

Jean Choi

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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20 Comments

  1. Yvette says:

    5 stars
    My family loves this dish. Thank you for an easy win!

    1. Jean Choi says:

      Wonderful! Thanks so much!!