Skip to Content

Instant Pot Chicken Cacciatore Recipe

Today’s Best Recipe is Instant Pot Chicken Cacciatore.

With the crisp weather coming, my family looks forward to comfort-food.

One of our favorites is this pressure cooker Chicken Cacciatore recipe.

It’s easy, uses whole foods that satisfy and warm the soul.

I love that it is an easy recipe, filled with color and texture.

You can use chicken breasts, or boneless, skinless chicken.

I, however, think the skin adds more depth to the flavor.

I have even made this with turkey and it came out delicious.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker chicken cacciatore recipe!

Looking for an Instant Pot alternative? The Mealthy Pot MultiPot might be for you.

Instant Pot Chicken Cacciatore featuring juicy chicken thighs cooked in a savory tomato sauce with vegetables, perfect for a quick and delicious meal

Instant Pot Chicken Cacciatore Recipe Ingredients

4 tablespoons butter
4 (6 ounce) chicken thighs (bone in, skin-on is my preference)
½ teaspoon salt
½ teaspoon black pepper
½ onion, minced
½ red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5-ounce can diced tomatoes
1 cup chicken broth or water
1 tablespoon fresh basil leaves, rough chopped

Instant Pot Chicken Cacciatore

How to Make Instant Pot Chicken Cacciatore:

Season chicken parts with salt and pepper.

Use the saute setting on the Instant Pot to brown the chicken with 2 Tbsp of the butter until the chicken until golden brown, about 3 minutes on each side.

Remove the chicken from the pot and set it aside.

Add the remaining 2 tablespoons of butter, onions, and peppers and sauté for 2 to 3 minutes until the onion becomes translucent. 

Add the mushrooms and continue to cook, stirring for 2 minutes.

Add the garlic and stir until aromatic, about 1 minute.

Add the capers and diced tomatoes.

RETURN the chicken to the pot and cover everything with the chicken broth or water.

Close the lid.

Select high pressure according to the manufacturer’s instructions.

Allow 10 to 15 minutes for pressure to build.

Cook for 11 minutes.

Allow Natural Pressure Release for 10-minutes.

Release remaining pressure carefully using the quick-release method according to the manufacturer’s instructions.

Unlock and remove the lid carefully, turning it away from you.

Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F.

GARNISH with the chopped basil and serve.

Make 4 servings

instant post chicken cacciatore

Instant Pot Chicken Cacciatore Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 10 minutes
Total Time: 42 minutes

This Instant Pot Chicken Cacciatore Recipe is easy to make and full of flavor and textures! Serve in a bowl, or over pasta or rice.

Ingredients

  • 4 tablespoons butter
  • 4 (6 ounce) chicken thighs (bone in, skin-on is my preference)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ onion, minced
  • ½ red bell pepper, finely diced
  • 1 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon capers, drained
  • 1 14.5-ounce can diced tomatoes
  • 1 cup chicken broth or water
  • 1 tablespoon fresh basil leaves, rough chopped

Instructions

Season chicken parts with salt and pepper.

Use the saute setting on the Instant Pot to brown the chicken with 2 Tbsp of the butter until the chicken until golden brown, about 3 minutes on each side.

Remove the chicken from the pot and set it aside.

Add the remaining 2 tablespoons of butter, onions, peppers, and sauté for 2 to 3 minutes until the onion becomes translucent. 

Add the mushrooms and continue to cook, stirring for 2 minutes.

Add the garlic and stir until aromatic, about 1 minute.

Add the capers and diced tomatoes.

RETURN the chicken to the pot and cover everything with the chicken broth or water.

Close the lid.

Select high pressure according to the manufacturer’s instructions.

Allow 10 to 15 minutes for pressure to build.

Cook for 11 minutes.

Allow Natural Pressure Release for 10 minutes.

Release the remaining pressure carefully using the quick-release method according to the manufacturer’s instructions.

Unlock and remove the lid carefully, turning it away from you.

Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F.

GARNISH with the chopped basil and serve.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 824mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 10g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe
error: Content is protected !!