This Instant Pot Chicken Cacciatore is a hearty, flavor-packed Italian classic made easy, with tender chicken simmered in a rich tomato, pepper, and herb sauce.
This Instant Pot Chicken Cacciatore recipe is a comforting, rustic Italian dish made fast and fuss-free thanks to pressure cooking. Tender chicken simmers in a rich tomato sauce with sweet bell peppers, onions, garlic, and herbs, creating deep, slow-simmered flavor in a fraction of the time.
We love to serve this recipe over a bed of pasta with our cheesy garlic bread or garlic parmesan artisan bread!
Table of Contents
Why We Love This Chicken Cacciatore
- Instant Pot Chicken Cacciatore recipe is made in one pot, reducing the number of dishes and simplifying clean-up.
- This dish makes the best leftovers! It stores really well, so I can easily reheat it for quick lunches during the week.
- The chicken turns out perfectly tender every time. No more worrying about overcooking or dry meat!
Recipe Ingredients
- Crushed Tomatoes: These tomatoes bring a perfect balance of sweetness and acidity, creating that thick, velvety sauce.
- Yellow and Red Bell Peppers: Sweet with just a bit of crunch, these colorful peppers add balance and freshness.
- Italian Seasoning: A perfect blend of herbs like oregano and basil that gives the dish a classic Italian flavor profile—simple yet full of flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Red Wine Alternative: You can easily substitute the red wine with a combination of chicken broth and red wine vinegar. This still gives the sauce that rich, tangy depth without the wine.
- Extra Veggies: Add more vegetables like broccoli, cauliflower, or even artichoke hearts. Broccoli and cauliflower add crunch and extra fiber.
How to Make Instant Pot Chicken Cacciatore
Step 1: Season chicken thighs with salt, pepper, and paprika. Set aside.
Step 2: Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and sauté until soft, about 2-3 minutes, then add the garlic and sauté until fragrant, about 30 seconds.
Step 3: Add the peppers, carrots, mushrooms, and Italian seasoning. Sauté for 5-7 minutes until vegetables begin to lightly brown. Push vegetables to the side of the pot to create a well in the center for the chicken.
Step 4: Add the chicken and brown on both sides. Pour in the wine, then the chicken broth. Let simmer for 5 minutes, allowing the liquid to reduce by half.
Step 5: Add the crushed tomatoes, tomato paste, and chili flakes. Gently mix the ingredients together.
Step 6: Place the lid on the Instant Pot and lock it. Make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.
Step 7: Add the olives, remove from heat, and garnish with freshly chopped parsley. Serve over a bed of spaghetti or zucchini noodles.
Expert Tips
- Sear Chicken for Extra Depth: Make sure to take the time to properly brown the chicken on both sides. This caramelization adds a deeper flavor to the dish that you won’t want to miss.
- Deglaze the Pot: After browning the chicken, use the wine or broth to deglaze the pot, scraping up any browned bits. These bits are packed with flavor and add a rich depth to the sauce.
More Cooking Methods for Cacciatore
- Pressure Cook: Place the lid on the Instant Pot and cook on MANUAL mode (high pressure) for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release. Add the olives and remove from heat. Garnish with freshly chopped parsley for a burst of color and flavor.
- Slow Cooker: Start by searing the chicken for about 4 minutes on each side until golden. Transfer everything, including the pan drippings, to the slow cooker. Add the veggies and liquid. If using chicken breasts, cook on high for 1 ½ to 2 ½ hours or on low for 4-5 hours.
FAQs
You can use either chicken breasts or chicken thighs. If you’re concerned about the meat becoming too dry, chicken thighs are a better option. You can also use bone-in chicken thighs, but you’ll need to remove the bone before shredding and serving.
Yes, you can use frozen chicken. Just add an extra 5 minutes to the cooking time to ensure it cooks through properly. No need to thaw beforehand!
Storage Info
STORE Instant Pot Chicken Cacciatore in an airtight container in the refrigerator for 4-5 days. You can also FREEZE it—shred the chicken first—and place it in an airtight container or Ziplock bag for up to 3 months.
To REHEAT, thaw overnight in the fridge, then warm in the microwave or oven. Leftovers can also be used in our Italian chicken noodle soup or to make a delicious Italian casserole by layering it with marinara sauce, spinach, and cheese.
More Delicious Chicken Recipes to Try
Instant Pot Chicken Cacciatore Recipe
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Ingredients
- 6 boneless skinless chicken thighs
- salt and pepper
- 1/4 tsp. paprika
- 2 tablespoons olive oil
- 1 yellow onion - diced
- 4 garlic cloves - minced
- 1 yellow bell pepper - diced
- 1 red bell pepper - diced
- 1 carrot - peeled and sliced
- 8 oz. cremini mushrooms - sliced
- 8 fresh thyme - sprigs
- 1 tsp Italian seasoning
- 2 tbsp red wine
- 1/2 cup chicken broth - low-sodium
- 20 oz. crushed tomatoes
- 2 tbsp tomato paste
- pinch red pepper flakes
- 1/3 cup black olives - pitted
- 1 tbsp parsley - freshly chopped
Instructions
- Season chicken thighs with salt, pepper, and paprika. Set aside.
- Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and sauté until soft, about 2-3 minutes, then add the garlic and sauté until fragrant, about 30 seconds.
- Add the peppers, carrots, mushrooms, and Italian seasoning. Sauté for 5-7 minutes until vegetables begin to lightly brown. Push vegetables to the side of the pot to create a well in the center for the chicken.
- Add the chicken and brown on both sides. Pour in the wine, then the chicken broth. Let simmer for 5 minutes, allowing the liquid to reduce by half.
- Add the crushed tomatoes, tomato paste, and chili flakes. Gently mix the ingredients together.
- Place the lid on the Instant Pot and lock it. Make sure the valve is in the sealing position. Select MANUAL mode (high pressure) for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.
- Add the olives, remove from heat, and garnish with freshly chopped parsley. Serve over a bed of spaghetti or zucchini noodles.
I’m always looking for new Instant Pot recipes and this one didn’t disappoint. Thanks Andrea!