Instant Pot Chicken Cacciatore
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.
Servings: 4 servings
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
Video
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