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Instant Pot Chicken Cacciatore Recipe

This Instant Pot chicken cacciatore recipe is a delicious way to enjoy chicken and pasta. It takes 50 minutes in total, 30 of which are hands-free.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: how to make chicken cacciatore in the instant pot, instant pot chicken cacciatore, instant pot chicken cacciatore recipe
Servings: 4 servings
Calories: 494kcal
Author: Luna Regina

Ingredients

  • 1/2 tbsp olive oil
  • 24 oz chicken thighs about 4 medium
  • 1/2 tbsp unsalted butter
  • 1 tsp garlic about 1-2 cloves, minced
  • 4 oz onions about 1 medium, chopped
  • 8 oz brown mushrooms sliced
  • 2 tbsp Hunt’s tomato paste
  • 2 tbsp red wine vinegar
  • 6 oz tomatoes about 1 large, diced
  • 2 oz red bell peppers about 1/2 medium, diced
  • 2 oz green bell peppers about 1/2 medium, diced
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 cup unsalted chicken broth
  • 2 tbsp basil thinly sliced (chiffonade)
  • 0.5 oz parmesan shredded
  • 10 oz cooked spaghetti (about 4 oz uncooked)

Instructions

  • Plug the Instant Pot in and select ‘sauté’ mode. Heat 1/2 tbsp olive oil and sear 24 oz worth of chicken thighs for 3 minutes, skin-side down. Place the chicken in a bowl and set aside.
    step 1: Sear the chicken and set it aside
  • Melt 1/2 tbsp unsalted butter in the pot. Add 1 tsp minced garlic, 4 oz chopped onions, and 8 oz brown mushrooms. Stir and cook for about 5 minutes or until the mushrooms turn shiny.
    step 2: Sauté the aromatics and mushrooms
  • Add 2 tbsp tomato paste and give everything a good stir. Cook for about 1 minute, then add 2 tbsp red wine vinegar to deglaze the pot. Scrape the pot with a wooden spoon to release any bits sticking to the bottom.
    step 3: Stir in tomato paste and deglaze with red wine vinegar
  • Stir in 1 tsp Italian seasoning, 1 tsp oregano, 1 tsp paprika, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt. Add the cooked chicken along with 1 cup unsalted chicken broth. Close the lid and turn it to seal. Turn the steam handle to ‘sealed,’ select ‘stew/meat’ mode on the machine, adjust the time to 15 minutes, and allow everything to cook.
    step 4: Pressure-cook the chicken with the rest of the ingredients
  • Place a kitchen cloth onto the steam handle and turn it to ‘venting’ with a spoon. Carefully open the pot and select ‘sauté’ to cook everything for another 15 minutes.
    Quick-release the remaining pressure
  • Turn off the machine and stir in 2 tbsp basil. Serve with spaghetti, sprinkle parmesan on top, and enjoy.
    step 6: Serve with cooked spaghetti; sprinkle parmesan and sliced basil on top

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 34g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 131mg | Sodium: 475mg | Potassium: 882mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1301IU | Vitamin C: 40mg | Calcium: 110mg | Iron: 4mg