Instant Pot Chicken Cacciatore

Ingredients

• 4skinless, bone-in chicken thighs
• to tastekosher salt
• to tastefreshly ground black pepper
• 15 ml (1 tablespoon)olive oil
• 120 ml (½ cup)diced shallots
• 120 ml (½ cup)diced green bell pepper
• 120 ml (½ cup)chopped Baby Bella mushrooms
• 3garlic cloves, minced
• ½ teaspoonherbes de Provence
• 120 ml (½ cup)white wine or stock
• 397 g (14 oz; 1 can)crushed tomatoes with their juices
• 30 ml (2 tablespoons)tomato paste
• 170 g (6 oz), optionalKalamata or black olives
• a pinch, optionalred pepper flakes

Instructions

1. 1

   Season the chicken

   Rinse the chicken and pat it dry with paper towels. Season with salt and pepper.

2. 2

   Brown the thighs

   Preheat the pressure cooker on sauté mode. When the display reads hot, add the oil and arrange the chicken thighs in a single layer. Cook for 5 minutes on each side, until browned, then transfer to a plate.

3. 3

   Soften the vegetables

   Add the shallots, bell pepper and mushrooms and sauté for 4 to 5 minutes, until softened. Add the garlic and herbes de Provence; cook for 1 minute, until fragrant.

4. 4

   Deglaze the pot

   Pour in the wine and scrape the browned bits from the bottom of the pot with a wooden spoon, stirring them into the liquid. Cook until the wine has reduced by half.

5. 5

   Add chicken and tomatoes

   Place the chicken on top of the contents of the pot. Pour in the tomatoes and their juices, then add the tomato paste.

6. 6

   Pressure cook

   Secure the lid and cook at high pressure for 12 minutes. Let the pressure release naturally for about 10 minutes, then open the vent at the top and remove the lid.

7. 7

   Finish the sauce

   Stir in the olives and red pepper flakes, if using. Taste and adjust the seasoning as desired.

8. 8

   Serve the chicken

   Serve over pasta, mashed potatoes, spaghetti squash or polenta, garnished with basil or parsley.

What is chicken cacciatore?

Cacciatore means “hunter-style” in Italian, and the name is used for a rustic preparation of meat cooked with vegetables and a savoury sauce. This version takes that idea to the pressure cooker, with chicken, tomatoes, peppers and mushrooms.

Browning the thighs first builds flavour, while the tomatoes and cooking liquid form a sauce around them. The dish is listed as American cuisine here, though its cacciatore inspiration is Italian.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 22g protein, 13g carbs, 14g fat.

The tomatoes, shallots and peppers supply most of the carbohydrate, while the olive oil and olives contribute fat. Chicken provides the protein, with additional fat from the thighs. Pair a serving with a generous portion of vegetables alongside your chosen base to round out the plate.

The ingredients that build the sauce

Tomatoes and paste: Crushed tomatoes provide the sauce’s body, while tomato paste adds concentration. Keep the tomatoes with their juices, as the recipe directs.

Vegetables and herbs: Shallots, green pepper and Baby Bella mushrooms soften before pressure cooking. Herbes de Provence and garlic bring aromatic flavour to the mixture.

Why brown the chicken first?

A hot sauté setting and a single layer help the thighs brown rather than steam. Work in batches if they do not fit with space around them.

After browning, scrape up the fond with the wine or stock. Those browned bits dissolve into the liquid and become part of the sauce.

Mind the cooking liquid

Deglaze thoroughly: Scrape the bottom of the pot with a wooden spoon as the wine goes in. This clears the browned residue into the liquid before pressure cooking.

Reduce the wine: Let it cook until it has reduced by half before adding the chicken and tomatoes. If using stock instead, follow the same sequence given in the recipe.

Pressure and doneness cues

Set the cooker to high pressure for 12 minutes, then allow about 10 minutes for a natural release before opening the vent. Follow your pressure cooker’s instructions for releasing pressure and removing the lid.

The method gives times rather than a separate visual doneness test. Check that the chicken is cooked through before serving, especially if your thighs differ in size.

Choose a base for the sauce

Pasta, mashed potatoes and polenta all catch the tomato sauce well. Spaghetti squash is another option named in the recipe.

The finished dish can be garnished with basil or parsley. Serve the chicken and sauce over your chosen base while hot.

Recipe notes & tips

• Pat the chicken dry before seasoning so its surface can brown in the hot pot.
• Brown the thighs in a single layer and work in batches if needed.
• Scrape the base of the pot well when deglazing to lift up browned bits.
• Wait for the wine to reduce by half before continuing with the recipe.
• Let the pressure release naturally for about 10 minutes before opening the vent.
• Taste the sauce after adding the olives and adjust the seasoning to suit.

Variations

• Use stock: Swap the white wine for stock as the recipe allows.
• Skip the olives: Leave them out for a milder, less briny sauce.
• Add a little heat: Include the optional pinch of red pepper flakes.
• Change the base: Serve the sauce with polenta, mashed potatoes or pasta.
• Use spaghetti squash: Spoon the chicken and sauce over it instead of a grain or potato base.

Common mistakes to avoid

• Crowding the pot: The thighs may not brown well; cook them in batches if necessary.
• Skipping the fond: Scrape the bottom as you add the wine so browned bits mix into the liquid.
• Reducing too little: Cook the wine until it has reduced by half before adding the next ingredients.
• Releasing pressure too soon: Allow about 10 minutes of natural release before opening the vent.
• Seasoning only at the start: Taste the finished sauce and adjust the seasoning before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until hot throughout; add a splash of water or stock if the sauce has thickened.

Frequently asked questions