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Instant Pot Chicken Cacciatore

Chicken cacciatore is one of those hearty dishes that appeals to both kids and adults alike, and now thanks to the Instant Pot it's also an easy weeknight go-to. I used mushrooms and bell peppers which is how the dish is traditionally served in Italy, but if you don't have them in the fridge, do as the hunters would have — "cacciatore" is Italian for hunter, after-all—  and toss in some olives, capers or celery instead. Serve over cheesy polenta or with a side of crusty bread, add a salad, and you're all set in about 30 minutes.
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Instant Pot Chicken Cacciatore

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Instant Pot Chicken Cacciatore

Ingredients

  • 4 large chicken thighs
  • 1½ teaspoons kosher salt
  • ¼ cup all-purpose flour
  • ½ tablespoon smoked paprika
  • 1 tablespoon extra-virgin olive oil
  • 1 8- ounce package sliced baby bella mushrooms
  • 4-6 mini bell peppers or 1 regular bell pepper (seeded and cut into strips)
  • 1½ teaspoons dried oregano
  • 1 tablespoon tomato paste
  • Black pepper to taste
  • ¼ cup dry white wine
  • ¼ cup canned tomato sauce
  • 1 piece of Parmesan rind (optional)
  • Shredded basil or chopped parsley for garnish

Instructions

  1. Season the chicken thighs all over with 1 teaspoon of the salt. On a plate stir together the flour and smoked paprika.
  2. Using the sauté function, heat the oil in the Instant Pot.  Dredge the chicken pieces on both sides in the seasoned flour and add to the pot, skin side down.  Sear the chicken until nicely browned, about 5 minutes, then turn and brown the other side, about 3 minutes. Remove the chicken to a plate.
  3. Pour off all but about a tablespoon of the fat from the Instant Pot and add the mushrooms, peppers, oregano, tomato paste, remaining ½ teaspoon salt, and the pepper. Stir to combine, then add wine and cook for a minute, scraping up any browned bits from the bottom of the pan. Add the tomato sauce and the parmesan rind if using, stir again, then arrange the chicken pieces on top of the sauce and veggies.
  4. Lock the lid in place and cook on high pressure for 9 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually, covering the valve with a kitchen towel to prevent splattering.
  5. Remove the chicken to a serving platter and spoon the sauce, mushrooms, and peppers on top. Garnish with shredded basil or chopped parsley if desired.
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2 reviews & comments

  • Author's avatar image
    Scott Roberts
    ★★★★★
    ★★★★★

    excellent recipe, very easy, cooks perfectly, tastes delicious

  • Author's avatar image
    Stacey Rada

    Do you have an adaptation for the slow cooker?

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