A hearty and flavorful Italian dish, Instant Pot Chicken Cacciatore is perfect for busy weeknights. This recipe combines tender chicken thighs, fresh vegetables, and aromatic seasonings in a savory tomato-based sauce, all cooked effortlessly in a pressure cooker.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just over 30 minutes, thanks to the Instant Pot.
- Rich Flavors: A classic Italian dish with deep, savory taste.
- Healthy and Nutritious: Packed with vegetables and protein-rich chicken.
- One-Pot Wonder: Minimal cleanup for maximum convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 (6-ounce) bone-in chicken thighs, with skin
- 2 tablespoons olive oil
- 1 (4-ounce) package sliced fresh mushrooms
- 3 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can stewed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- ¾ cup water
- 3 cubes chicken bouillon, crumbled
- 1 pinch red pepper flakes (optional)
- 1 pinch ground black pepper to taste (optional)
Directions
- Prepare the Chicken: Rinse chicken thighs and pat them dry with paper towels.
- Sauté the Chicken: Heat olive oil in the Instant Pot on Sauté mode. Add the chicken thighs and cook until browned, about 6 minutes per side. Remove chicken from the pot, leaving the drippings.
- Cook the Vegetables: Add mushrooms, celery, and onion to the pot. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another 2 minutes until fragrant.
- Assemble the Dish: Return the chicken to the pot. Add stewed tomatoes, tomato paste, herbes de Provence, water, and crumbled bouillon. Stir gently to combine.
- Pressure Cook: Close and lock the lid. Select high pressure according to the Instant Pot’s instructions. Allow 10–15 minutes for pressure to build, then cook for 11 minutes.
- Release Pressure: Use the quick-release method to carefully release pressure, which takes about 5 minutes. Open the lid cautiously, keeping it turned away from you.
- Check Doneness: Ensure the chicken is fully cooked by inserting an instant-read thermometer near the bone; it should read 165°F (74°C). Adjust seasoning with red pepper flakes and black pepper if desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: Serves 4
- Calories: Approximately 392 kcal per serving
Variations
- Vegetable Swap: Use bell peppers, zucchini, or carrots instead of celery.
- Protein Options: Substitute chicken thighs with drumsticks or boneless chicken breasts.
- Spice it Up: Add extra red pepper flakes or a splash of hot sauce for heat.
- Herbs: Replace herbes de Provence with Italian seasoning or fresh basil and oregano.
- Low-Carb: Serve over cauliflower rice or zucchini noodles for a keto-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm leftovers in a saucepan over low heat or in the microwave until heated through.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well, but adjust the cooking time to 8–10 minutes.
2. What can I serve with chicken cacciatore?
Serve with pasta, rice, crusty bread, or mashed potatoes to soak up the flavorful sauce.
3. Can I make this recipe without an Instant Pot?
Absolutely! Sauté the ingredients in a skillet, then simmer covered on the stovetop for about 40–50 minutes.
4. How can I thicken the sauce?
If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce after cooking.
5. Can I add wine to this recipe?
Yes, a splash of dry red or white wine can enhance the flavor. Add it after sautéing the vegetables and let it reduce slightly before adding the chicken and tomatoes.
6. Is chicken bouillon necessary?
Bouillon adds depth to the dish, but you can substitute it with chicken broth and reduce the added water.
7. Can I double the recipe?
Yes, you can double the ingredients, but ensure your Instant Pot has enough capacity without exceeding the fill line.
8. Is the skin necessary on the chicken?
While the skin adds flavor, you can remove it for a lighter dish. Searing with skin-on enhances the taste of the drippings.
9. Can I make this recipe spicy?
Yes, increase the red pepper flakes or add chopped chili peppers to the sauce.
10. Can I use fresh tomatoes instead of canned?
Yes, substitute with 2–3 cups of chopped fresh tomatoes for a fresher taste.
Conclusion
Instant Pot Chicken Cacciatore is a comforting, flavorful dish that’s quick to prepare and perfect for any night of the week. With its rich sauce and tender chicken, this one-pot meal is sure to become a family favorite. Try it today and enjoy a taste of Italy right at home!
Print
Instant Pot Chicken Cacciatore
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italien
- Diet: Gluten Free
Description
Create a hearty and flavorful Instant Pot Chicken Cacciatore, a classic Italian dish made with tender chicken thighs, fresh vegetables, and savory seasonings. This quick and easy recipe is perfect for weeknight dinners or a comforting meal the whole family will love.
Ingredients
- 4 (6-ounce) bone-in chicken thighs, with skin
- 2 tablespoons olive oil
- 1 (4-ounce) package sliced fresh mushrooms
- 3 stalks celery, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can stewed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- 3/4 cup water
- 3 cubes chicken bouillon, crumbled
- 1 pinch red pepper flakes (optional)
- 1 pinch ground black pepper, to taste (optional)
Instructions
- Prepare Chicken: Rinse chicken thighs and pat dry. Set the Instant Pot to Sauté mode. Add olive oil and brown chicken thighs, about 6 minutes per side. Remove and set aside.
- Cook Vegetables: Sauté mushrooms, celery, and onion in the pot until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Combine Ingredients: Return chicken to the pot. Add stewed tomatoes, tomato paste, herbes de Provence, water, and chicken bouillon. Stir to combine.
- Pressure Cook: Close and lock the lid. Set the Instant Pot to High Pressure and cook for 11 minutes. Allow 10-15 minutes for the pressure to build.
- Release Pressure: Use the quick-release method to safely release pressure, about 5 minutes. Open the lid carefully. Check that the chicken has reached an internal temperature of 165°F (74°C).
- Season and Serve: Season with red pepper flakes and black pepper if desired. Serve hot and enjoy!
Notes
- Substitutions: Use chicken breasts instead of thighs for a leaner option.
- Serve With: Pair with pasta, rice, or crusty bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 392 kcal
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