Instant Pot Chicken Cacciatore

Ingredients

• 4skin-on chicken drumsticks
• 4skin-on, bone-in chicken thighs
• 60 ml (4 tablespoons)olive oil
• 1 thin sliceonion
• 4 clovesgarlic
• 15 ml (1 tablespoon)canned tomato paste
• 1 cancanned diced tomatoes
• 240 ml (1 cup)low-sodium chicken stock
• 20 ml (4 teaspoons)fresh thyme
• 75 g (½ cup)Kalamata olives
• 75 g (½ cup)green olives
• 30 ml (2 tablespoons)drained canned capers
• 15 ml (1 tablespoon)lemon juice
• 30 ml (2 tablespoons)fresh parsley

Instructions

1. 1

   Brown the chicken

   Set the Instant Pot to Sauté and add the olive oil. Season the chicken with salt and pepper, then sear it until golden brown. Transfer the chicken to a plate.

2. 2

   Build the sauce

   Add the onion and smashed garlic cloves to the pot and sauté until soft and translucent. Stir in the tomato paste and cook for 2 minutes. Add the diced tomatoes, chicken stock, thyme, olives and capers.

3. 3

   Pressure cook

   Return the chicken to the pot and lock the lid. Set it to Manual or Pressure Cook for 25 minutes.

4. 4

   Reduce the sauce

   Release the pressure manually, then carefully remove the lid. Take out the chicken and set it aside. Switch to Sauté and simmer the sauce for a further 10 minutes, until it has reduced to about 1 pint (570 ml). Stir in the chopped parsley and lemon juice, then pour the sauce over the chicken.

5. 5

   Serve the chicken

   Serve with rice, pasta or polenta.

What is chicken cacciatore?

Cacciatore means “hunter-style” in Italian and is used for rustic dishes of meat cooked with ingredients such as tomatoes and herbs. This version brings those flavours together with olives and capers.

The pressure cooker handles the chicken in one pot, while a final uncovered simmer thickens the sauce and lets the ingredients come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 657 calories, 62g protein, 10g carbs, 41g fat.

The chicken provides most of the protein, while the tomatoes contribute most of the carbohydrates. Olive oil and the skin on the chicken account for much of the fat. Serve with a green vegetable alongside, or add a modest portion of rice, pasta or polenta to complete the plate.

Choosing the chicken

Bone-in pieces: the drumsticks and thighs are suited to pressure cooking, and their bones help the pieces hold their shape during the cook.

Skin-on pieces: sear them first to develop colour. Work in batches if needed so the chicken browns rather than crowds the pot.

Build flavour in stages

Onion and garlic: sauté them until softened before adding the tomato paste, so they have time to release their flavour into the oil.

Tomato paste: give it the full 2 minutes of stirring before adding the tomatoes and stock. Olives and capers bring salty, briny notes, so taste the finished sauce before adding extra salt.

The pressure-cooking step

Searing first: the chicken should be golden on the outside before it goes back into the pot with the sauce. It does not need to be cooked through at this stage.

Pressure release: release the pressure manually as directed, and take care when removing the lid because hot steam escapes.

Reduce for the right texture

After pressure cooking, lift the chicken out before simmering the sauce. This makes it easier to stir and reduce the liquid without breaking up the pieces.

The sauce is ready when it has reduced to about 1 pint (570 ml), as specified in the method. Stir in the parsley and lemon juice after reducing to keep their flavours fresh.

What to serve alongside

Rice, pasta and polenta are all suggested accompaniments in the recipe and make a base for the tomato sauce. Spoon plenty of sauce over the chicken and chosen side.

For a simple plate, add a green vegetable alongside. The olives and capers already make the sauce quite savoury, so a plainly cooked side works well.

Recipe notes & tips

• Pat the chicken dry before searing to help it brown.
• Brown the chicken in batches if the pot is crowded.
• Use the pot’s Sauté setting for both the initial browning and the final sauce reduction.
• Drain the capers before adding them to the pot.
• Taste the sauce before serving, as olives and capers add plenty of savoury flavour.

Variations

• More herbs: add extra fresh thyme if you prefer a more herb-forward sauce.
• Olive choice: use more of either type of olive to suit your preference.
• Milder sauce: reduce the capers for a less briny finish.
• Extra vegetables: serve with a green vegetable alongside the chicken.
• Different base: choose rice, pasta or polenta to serve under the sauce.

Common mistakes to avoid

• Crowding the pot: the chicken may steam instead of browning, so sear it in batches.
• Skipping the tomato paste cook: stir it for the full 2 minutes before adding the liquid.
• Leaving the sauce thin: simmer it on Sauté for the specified 10 minutes, until reduced to about 1 pint (570 ml).
• Stirring the chicken while searing: leave each piece in place until it has developed a golden colour.
• Opening the lid carelessly: release pressure manually and keep clear of the steam when removing it.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Frequently asked questions