Description
This Easy Instant Pot Chicken Cacciatore is a flavorful and hearty Italian-inspired dish made with tender chicken thighs simmered in a rich tomato sauce with bell peppers, carrots, olives, and aromatic herbs. Using the Instant Pot ensures quick cooking while developing deep flavors, perfect for a comforting weeknight meal.
Ingredients
Scale
Proteins and Oils
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
Vegetables and Herbs
- 1/2 medium onion, chopped
- 1 red bell pepper, chopped
- 1 large carrot, sliced
- 6 cloves garlic, minced
- Leaves from 4 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh basil, sliced thin
- 1 tablespoon fresh parsley, chopped
Other Ingredients
- 1 (28 fluid ounce) can fire roasted crushed tomatoes with juices
- 2 tablespoons tomato paste
- 1/4 cup pitted Kalamata olives
- Salt and pepper, to taste
Instructions
- Sauté Onion: Add the olive oil and chopped onion to your Instant Pot. Use the sauté function and cook for about 3 minutes until the onion becomes translucent and fragrant.
- Brown the Chicken: Place the boneless, skinless chicken thighs into the Instant Pot. Cook for 2 minutes on each side to give the chicken a light sear, enhancing flavor.
- Add Vegetables and Tomatoes: Pour in the fire roasted crushed tomatoes with their juices, tomato paste, chopped red bell pepper, sliced carrot, minced garlic, fresh thyme leaves, and dried oregano. Stir gently to combine. Close the Instant Pot lid and set the valve to the ‘sealing’ position.
- Pressure Cook: Cook on high pressure for 10 minutes. Note it will take about 10-15 minutes to come to pressure before the timer begins count down.
- Release Pressure: When the cooking cycle finishes, let the pressure release naturally for 15 minutes to keep the chicken tender, then manually release any remaining pressure carefully by turning the valve to ‘venting’.
- Finish & Serve: Open the lid and season the chicken cacciatore with salt and pepper to taste. Stir in the pitted Kalamata olives, fresh basil, and fresh parsley to add brightness and depth of flavor. Serve warm.
Notes
- Use thighs for tender, juicy chicken, but breasts can be substituted with slight adjustment in cooking time.
- Natural pressure release helps keep chicken moist and tender.
- Kalamata olives add a nice salty and briny punch; omit for a milder flavor.
- Serve with pasta, polenta, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
