Instant Pot Chicken Cacciatore

Ingredients

• 680 gboneless, skinless chicken thighs, fat removed
• 2boneless, skinless chicken breasts
• 60 g (½ cup)plain flour
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)pepper
• 30 ml (2 tbsp)olive oil
• 1red pepper, deseeded and sliced into thin strips
• ½onion, diced
• 3 clovesgarlic, chopped
• 120 ml (½ cup)dry white wine
• 120 ml (½ cup)chicken stock
• 794 g (28 oz)tin of diced tomatoes, including the liquid
• 45 ml (3 tbsp)capers
• 3 sprigsfresh oregano
• 3–4 sprigsfresh basil

Instructions

1. 1

   Coat the thighs

   Mix the flour with a few shakes of salt and pepper in a shallow dish. Turn the chicken thighs in the mixture to coat them.

2. 2

   Brown the chicken

   Set the Instant Pot to Sauté and add a drizzle of olive oil. Cook the thighs on both sides until the outsides are no longer pink, then transfer them to a plate.

3. 3

   Deglaze the pot

   Add the pepper, onion, garlic, white wine, stock, capers, herbs and tomatoes. Keep the pot on Sauté for a minute or two, using the liquid to scrape up the browned bits from the bottom. Switch the pot off.

4. 4

   Add the chicken

   Return the chicken thighs to the pot and add the chicken breasts.

5. 5

   Pressure cook

   Close the lid and set the Instant Pot to cook at high pressure for 10 minutes. Check that the steam valve is set to Sealed.

6. 6

   Release the steam

   When the timer finishes, release the steam valve, taking the proper precautions.

7. 7

   Stir the sauce

   Open the lid and stir the contents of the pot.

8. 8

   Season to taste

   Add 1 tsp of salt, or adjust the seasoning to taste.

9. 9

   Thicken the sauce

   Leave the cacciatore to stand for a few minutes so the sauce can thicken. For a thicker sauce, set the pot to Sauté again.

What is chicken cacciatore?

Cacciatore means “hunter-style” in Italian, and the dish is commonly made with chicken simmered in a tomato-based sauce with vegetables and herbs. This Instant Pot version keeps those familiar flavours but uses pressure cooking to bring them together in less time.

Tomatoes, pepper, onion, garlic, oregano and basil give the sauce its savoury, aromatic base. Capers add a sharp, briny note that balances the sweetness of the tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 34g protein, 17g carbs, 9g fat.

The chicken supplies most of the protein, while the flour and tomatoes contribute carbohydrates. Olive oil and the chicken provide fat, with the amount depending in part on how much oil is used for browning. Serve with vegetables and a measured portion of pasta, rice or bread for a balanced plate.

Choosing the chicken

Chicken thighs: Fat-trimmed, boneless thighs are dredged in flour and browned first. They bring a tender, rich texture to the sauce.

Chicken breasts: These join the pot after the initial browning stage. Keeping the two cuts in the same pressure-cooking step makes the recipe straightforward.

Why brown the thighs first?

Browning gives the outside of the thighs colour before pressure cooking and leaves tasty browned bits in the pot. They are ready for the next step once their surfaces are no longer pink; they do not need to be cooked through at this stage.

Deglazing: The wine, stock and tomato liquid loosen the browned bits from the base. Scrape them up before pressure cooking so they become part of the sauce.

Getting the sauce right

Tomato liquid: The recipe uses the liquid from the tin along with the wine and stock. Add it all to the pot and scrape the base well during the brief Sauté stage.

Thickness: Let the finished dish stand for a few minutes, as directed, to give the sauce time to settle and thicken. If you prefer it thicker, use the Sauté function again.

Pressure-cooking cues

Set the valve to Sealed before starting the 10-minute high-pressure cook. Once the timer finishes, release the steam carefully and follow the appliance’s safety guidance.

The method calls for stirring after opening the lid, then seasoning with 1 tsp salt or to taste. Give the sauce a taste before serving so you can adjust it to your preference.

What to serve alongside

Serve the chicken and sauce with pasta, rice or crusty bread to catch the tomato juices. For a lighter-feeling plate, add a green salad or steamed vegetables.

The sauce is also useful for topping polenta or mashed potatoes. Choose a simple side so the herbs, capers and tomato remain the focus.

Recipe notes & tips

• Pat the chicken dry before dredging so the flour coats it more evenly.
• Use the wine and stock to scrape the whole base of the pot during deglazing.
• Keep the pepper strips fairly thin so they soften in the pressure-cooking stage.
• Check that the steam valve is set to Sealed before pressure cooking.
• Let the dish stand for a few minutes before serving to give the sauce time to thicken.

Variations

• Use chicken thighs only: Replace the breasts with additional thighs if you prefer one cut.
• Add mushrooms: Stir sliced mushrooms in with the pepper and onion.
• Use dried herbs: Add dried oregano or basil if fresh sprigs are unavailable.
• Skip the wine: Use additional chicken stock in its place.
• Add olives: Stir in a few olives with the capers for another briny note.

Common mistakes to avoid

• Skipping the deglaze: Scrape up the browned bits with the liquid so they do not remain stuck to the pot.
• Overcooking the thighs while browning: Cook only until the outsides are no longer pink, as the chicken cooks again under pressure.
• Forgetting to seal the valve: Check that it is in the Sealed position before setting the pressure-cook time.
• Releasing steam carelessly: Keep hands and face away from the escaping steam and follow the appliance instructions.
• Expecting an instantly thick sauce: Let it stand for a few minutes, or use Sauté again if you want it thicker.

How to store

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

Frequently asked questions