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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 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
Step 1: Season the chicken thighs with salt and pepper.
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.
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.
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.
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!
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.
Frequently Asked Questions
Yes! If using chicken breasts, reduce the pressure cooking time to 8 minutes to prevent them from drying out.
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.
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
Main Dishes
Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)
30 Minutes or Less
Instant Pot Cauliflower Risotto (with Mushrooms)
30 Minutes or Less
Paleo & Whole30 Korean Sloppy Joes (Instant Pot or Stovetop)
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 Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Instant Pot Chicken Cacciatore (Whole30, Paleo, 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Loved this, and it was SO easy!
Thanks so much!
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!!
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
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!).
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 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!
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 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. 🙂
All my favorite Italian flavors, and the prep is super easy! A sprinkle of pecorino romano too!! Thanks!