this Instant Pot Chicken Cacciatore Recipe A hearty vegetable meal ready in just 20 minutes!It features tender chicken, onions, carrots, bell peppers and mushrooms, topped with delicious tomato sauce
Easy Recipe for Chicken Cacciatore
This Instant Pot Chicken Cacciatore recipe is one of my go-to easy dinners when I’m craving something quick and easy but still hearty and delicious!
This recipe produces tender chicken that will literally fall off the bone and tons of veggies, all cooked in the most mouth-watering tomato sauce. Salty, sweet, spicy, tangy, savory…this dish has no flavor you're missing, but it all comes together perfectly!
Make this for a crowd (can make a lot) or pack up the leftovers and enjoy them for dinner all week long!
What is Chicken Cacciatore?
Chicken cacciatore, sometimes called “hunter's chicken,” is a traditional Italian dish of braised chicken simmered in a flavorful tomato sauce. It often features hearty vegetables like onions, carrots, peppers, and mushrooms, and sometimes includes savory flavors like capers, olives, and vinegar!
This recipe is just like traditional chicken cacciatore, but made even faster in the Instant Pot!
Required raw materials
- chicken – Chicken drumsticks or thighs will work.
- salt and pepper – You will season the chicken with salt and pepper before cooking. You can also add it at the end to round out all the flavors of the sauce.
- Oil – A little avocado oil or extra virgin olive oil for grilled chicken and sautéed vegetables.
- vegetable – Our colorful vegetable mix is a combination of onions, carrots, red peppers and mushrooms.
- Aromatherapy and Flavoring – We combine garlic, dried oregano, red pepper flakes, fresh basil, and bay leaves to create the most delicious flavor.
- chicken soup – Chicken broth creates the most delicious base for tomato sauce.
- tomato – You will need two cans of Tuttorosso diced tomato juice. One you can stir into a sauce and the other you can leave as is for texture.
- fresh herbs – Sprinkle with fresh parsley and thyme to add the perfect freshness to the dish.
- balsamic vinegar – The balsamic vinegar adds a sweet, tangy salty flavor that really takes the sauce to the next level.
How to Make Instant Pot Chicken Cacciatore
- Roast chicken: Pat the chicken dry, season with salt and pepper, and set the pressure cooker to sauté over high heat. Drizzle with oil and fry chicken on both sides until golden brown. Work in batches and add oil as needed. Transfer to a plate and set aside.
- Combine and cook: Add onions, carrots, peppers, and mushrooms to Instant Pot. Saute until tender; add garlic, oregano, and red pepper flakes, then add bay leaf, chicken broth, tomatoes, thyme, parsley, and balsamic. Return the chicken to the pot, cover and cook on high pressure for 12 minutes.
- Finish and serve: Once cooked, use the quick release valve to release pressure. Remove the lid, season with salt and pepper, and remove the bay leaf from the mixture. Garnish with fresh parsley and serve as desired.
Alternative: Stovetop Fried Chicken
Don’t have a pressure cooker? no problem! You can easily make this recipe on the stove. Simply follow steps 1 and 2 using a large saucepan or Dutch oven, cover, reduce heat to medium-low, and simmer until chicken is tender (90-100 minutes).
How much liquid do I need to add to the Instant Pot Chicken?
This usually depends on the recipe, the size of your Instant Pot, and the amount of chicken you're cooking. For this recipe, we add 1 cup of broth along with the liquid from 2 cans of tomatoes. This ensures the chicken cooks properly while also providing a delicious base for the sauce!
Why does my instant chicken come out rubbery?
Rubber instant chicken usually refers to undercooked chicken. I recommend following the listed cooking times to ensure you produce chicken that falls apart gently.
To verify that the chicken is cooked, you can use a meat thermometer to check the internal temperature. It should be 165°F!
Tips and Notes
- Pat chicken dry. Remove excess moisture from the chicken to give it a crispy appearance when grilled.
- Bake in batches. To get the sear right, you'll need to work in batches—anything that will fit in your Instant Pot. Be sure to add additional oil as needed so that each piece of chicken gets a perfect sear.
- Scrape up any browned bits as they cook. While the vegetables are sautéing, use a wooden spoon or spatula to scrape up any bits that may be stuck to the bottom of the Instant Pot. Instant Pots tend to be sensitive to this, and if you don't keep up with it, you may get a burn notice.
- If you like a thicker sauce, Remove the chicken when done cooking and place the sauce on the wok and cook until it reaches your desired texture.
Variety
- Try another protein. If you prefer, try swapping the chicken for pork or beef. Keep in mind that cooking times will vary for different meats.
- Add cheese. Try sprinkling some fresh parmesan cheese over the chicken cacciatore to finish it off.
- Add some saltiness. Many traditional chicken cacciatore recipes include olives and/or capers. Feel free to stir in a spoonful of capers or a handful of sliced black, green or kalamata olives for a savory kick.
What goes best with Chicken Cacciatore?
Chicken cacciatore is a versatile main dish that can be eaten many different ways!
Eat with a spoon:
Serve with sides:
How to store
Leftover chicken cacciatore can be stored in an airtight container in the refrigerator for 3-4 days, or in the refrigerator for up to 3 months.
To freeze properly, let it cool completely, portion into freezer-safe bags or containers, and store. When you're ready to eat again, simply defrost the desired amount in the refrigerator overnight.
To reheat, heat over low heat on the stove, thinning with broth or water if necessary, until heated through.
More Instant Pot Recipes to Try
Watch the video!
- 8 Chicken drumsticks and/or thighs
- 2 teaspoon sea salt Finally use more chicken and seasonings as needed
- 2 teaspoon freshly ground pepper Finally use more chicken and seasonings as needed
- 2 spoon Avocado oil or extra virgin olive oil
- 1 medium onion cut into thin strips
- 3 radish minced
- 1 chili Medium dice
- 1/2 pound mushroom Trim and slice
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 spoon fresh basil Chopped
- 1 bay leaf
- 1 cup chicken soup
- 14.5 ounce Tuttorosso can you say tomato juice?
- 14.5 ounce Tuttorosso can you say tomato juice? Pulse in food processor or blender
- 2 spoon fresh parsley plus more decorations
- 1 teaspoon fresh thyme
- 1/4 cup balsamic vinegar
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Pat the chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to high heat and sauté until fragrant. add some oil. Fry chicken in batches until golden brown, about five minutes per side, adding more oil if necessary. The chicken should not be fully cooked at this stage, but the skin should be nicely browned. Transfer chicken to a plate and set aside.
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Add onions, carrots, peppers, and mushrooms to the pressure cooker and sauté until vegetables are tender and browned bits removed, about 4 minutes. Add garlic, oregano and red pepper flakes and cook until fragrant, about 1 minute. Add bay leaves, chicken broth, tomatoes, fresh thyme, fresh parsley and balsamic vinegar. Return the chicken to the pressure cooker and press into the tomatoes until mostly covered.
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Place the lid on the pressure cooker and lock it in place. Cook on high pressure for 12 minutes. Use the quick release valve to relieve pressure and remove the cap. Remove bay leaves. Season with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and cook the sauce to desired consistency. Do this before seasoning with salt and pepper.)
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Garnish with parsley and serve with rice, cauliflower rice, or gluten-free pasta.
*Don't have a pressure cooker, cook this on the stove and use Nanny's Potted Chicken on page 160 of Lexi's Clean Kitchen Cookbook as a reference! In a large saucepan or Dutch oven, follow steps 1-2 as directed, cover, reduce heat to medium-low, and simmer until chicken is tender, about 90-100 minutes.
Calories: 410kilocaloriescarbohydrate: 9.8Gprotein: 42.6Gfat: 21.6GSaturated fat: 5.9Gcholesterol: 140milligramssodium: 950milligramsfiber: 2.8Gsugar: 4.8G
