Ready in just over an hour thanks to the Instant Pot, rustic chicken cacciatore is a weeknight winner.
This Instant Pot chicken cacciatore has earned a top spot in our recipe collection.
Made with homemade cacciatore sauce and extra tender chicken, it’s hard not to love this dish.
Credit: Southern Living
Red wine, chopped vegetables, and pitted olives come together to create an extremely luscious sauce.
Instant Pot recipeshave come to the rescue time and time again on busy weeknights.
This Instant Pot chicken cacciatore is one of the best answers.
Ready in just over an hour, this rustic,Italian-inspireddish is a weeknight winner.
Pair this chicken cacciatore with dry red wine, toasted bread, or pasta.
For a low-carb option, substitute in cauliflower rice or zucchini noodles.
What Is Chicken Cacciatore?
Cool the prepared dish and transfer to an airtight container.
Adjust the consistency with water or broth if needed while reheating.
Reheat on the stovetop or back in the Instant Pot until hot throughout.
you could also reheat, covered, in a preheated 325F oven, or by microwaving small portions.
1 1/4tsp.kosher salt, divided
1/2tsp.black pepper, divided
1Tbsp.olive oil
1medium (8 oz.)
yellow onion, chopped (1 1/2 cups)
1(8-oz.)
red bell pepper, chopped (1 1/4 cups)
2medium-size (5 oz.
total) carrots, chopped (1 cup)
2medium garlic cloves, minced (about 1 Tbsp.)
2Tbsp.tomato paste
1(15-oz.)
(Times, instructions, and tweaks may vary according to cooker brand or model.)
Select HIGH temperature setting, and allow to preheat 3 minutes.
Sprinkle 1 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over all sides of chicken.
Add oil to cooker.
Add 3 or 4 chicken thighs to cooker.
Transfer thighs to a plate.
Repeat process with remaining thighs.
Add chicken broth and thyme, and nestle chicken thighs into mixture.
Seal cooker:
Press CANCEL on multicooker.
Cover cooker with lid, and lock in place.
Turn steam release handle to SEALING position.
Select MANUAL/PRESSURE COOK setting.
Select HIGH pressure for 12 minutes.
(It will take 5 to 8 minutes for cooker to come up to pressure before cooking begins.)
Release steam:
When cooking has finished, let pressure release naturally for 5 minutes.
(This will take 1 to 2 minutes.)
Reduce sauce:
Remove lid from cooker, and transfer thighs to a plate.
Return cooker to SAUTE setting on HIGH, and cook sauce until reduced and thickened, about 5 minutes.
Finish sauce, and serve:
Add olives and butter, stirring until butter is melted.
Stir in parsley and basil; discard thyme sprigs.
Serve sauce and chicken over hot egg noodles.
you could also finish the dish with lemon zest to brighten it before serving.
Add a splash of water, broth, or wine to thin the sauce if needed.
Since the skin is removed from the chicken before cooking, skinless chicken can be used.
Note that if swapping boneless for bone-in chicken, you’ll need to shorten the cooking time.
