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5 from 10 votes

Instant Pot Chicken Cacciatore

Easy to make Instant Pot Chicken Cacciatore! Classic Italian favorite chicken dinner. Tender juicy chicken bursting with bold tangy-savory-umami flavors. Great family-friendly weeknight meal or fancy Italian dinner for your guests.
Servings 4
Total Time 1 hr

Ingredients

Garnish

Instructions

  • Season & Dredge Chicken: Season both sides of chicken thighs with salt and black pepper. Place ¼ cup (32g) all-purpose flour in a large bowl. Lightly coat the chicken with flour on both sides.
  • Brown Chicken Thighs in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (roughly 8 mins). Add 1½ tbsp (22.5ml) olive oil in Instant Pot's inner pot. Cover the whole bottom with oil.
    Add in flour-coated chicken, then brown the skin side for 4 minutes, and the other side for 2.5 minutes. Set aside the browned chicken.
    *Pro Tip: If you're cooking 6 chicken thighs, it's best to brown them in two separate batches.
  • Saute Onion & Spices: Saute onion slices in Instant Pot for 3 minutes.
    Add in 1 tsp dried oregano leaves, 1 tsp dried thyme, 1 tbsp (15ml) tomato paste, 2 bay leaves, and bell pepper slices. Saute for another minute.
    Add in minced garlic, then saute for 30 seconds until fragrant.
    *Pro Tip - Tomato Paste: If your Instant Pot is sensitive to the Burn Error, layer the tomato paste on top of the fire-roasted tomatoes in Step 5.
  • Deglaze Instant Pot: Pour ½ cup (125ml) dry white wine in Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the mixture come to a boil, then boil for 1 minute to allow the alcohol to evaporate.
  • Pressure Cook Chicken Cacciatore: Add ¼ cup pitted black olives, 2 tbsp - ¼ cup (30g - 60g) drained capers, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Give it a quick mix.
    Add in the browned chicken thighs and all the meat juice. Layer 1 can (28oz) fire-roasted crushed tomatoes on top. Do not mix.
    With Venting Knob in Venting Position. Close the lid. Turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 4 minutes, then Natural Release for 10 minutes. Open the lid carefully.
  • Thicken & Adjust Seasoning: Give the Chicken Cacciatore a quick mix. Place the chicken on a serving plate.
    Bring the Cacciatore sauce to a simmer with the “Saute” function. Allow the sauce to simmer for 3 to 6 minutes to your desired thickness. Taste and adjust the sauce with more salt and black pepper (if necessary).
    *Pro Tip: If your tomatoes are very acidic, you may need to balance the sauce with a bit of sugar. For reference, we used ¼ tsp sugar to balance the sauce.
    Turn off the heat (press "Cancel") or switch to Keep Warm mode.
  • Serve: Drizzle the flavorful cacciatore sauce on your tender & juicy chicken. Garnish with finely chopped Italian parsley, then serve with side dishes.

Notes

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Author: Amy + Jacky
Calories: 735kcal

Nutrition

Calories: 735kcal | Carbohydrates: 26g | Protein: 45g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 736mg | Potassium: 1293mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1678IU | Vitamin C: 62mg | Calcium: 126mg | Iron: 5mg