Easy Instant Pot Chicken Cacciatore – Hearty Italian Chicken Stew

Chicken Cacciatore Recipe in the Instant Pot
Dairy Free Grain Free Kid Friendly One Pan Pressure Cooker 

Nutrition: 466 Calories | 23.7g Net Carbs | 22.3g Protein | 25.6g Total Fat

Instant Pot chicken cacciatore is a hearty one pot meal packed with tender chicken thighs, bell peppers, mushrooms, onions, carrots, and tomatoes.

Autumn is upon us, and, even though we’re in Hawaii, I find myself craving cozy, comforting dinners. Especially when the rain is pounding down all around us outside. Chicken cacciatore, with its classic Italian flavors, is the perfect choice on those chilly, rainy nights. Cacciatore is actually Italian for hunter. So, this recipe is a rustic, Italian hunter-style chicken stew. It’s also a one pot meal filled with vegetables and a delicious sauce perfect for an easy weeknight dinner. Cooking the stew in the Instant Pot infuses all those delicious flavors in the chicken and makes the meat so tender.

Brown the Chicken on Sauté Mode

The first step to making chicken cacciatore is to brown the meat. So, turn your Instant Pot on Sauté Mode. While the pot is heating up, season four chicken thighs with salt and pepper on both sides. Then, coat the chicken with a fine layer of almond flour. Once the pot is hot, drizzle in some olive oil. Next, put the chicken thighs in skin side down. Let the chicken cook for five minutes or so until they are nice and golden. Finally, turn the chicken over, and brown them on the other side.

Sauté the Vegetables

While the chicken is browning in your Instant Pot, prep all the vegetables. Slice carrots, chop two bell peppers, dice an onion, and slice some mushrooms (or buy them pre-sliced). As soon as the chicken is brown on both sides, take them out of the pot, and transfer them to a plate. Then, add all of the chopped vegetables to the Instant Pot. Season the vegetables with salt, pepper, Italian seasoning, and dried basil. Stir the vegetables around until they are all evenly coated in seasoning. Sauté the vegetables for about ten minutes until they are all soft.

Add Red Wine and Finish the Sauce

Once the vegetables have softened, it’s time to finish the sauce. Add crushed garlic to the pot and some red wine. Then, stir everything together, and let the wine reduce for about three minutes. When the wine is reduced, cancel the Sauté Mode. Next, add chicken stock and a large can of tomatoes to the pot. Stir one more time. If you don’t have red wine, white wine will work too. Just make sure it’s a wine you enjoy drinking, preferably one that’s not too sweet for this recipe.

Return the Chicken to the Instant Pot and Pressure Cook

The last step is to nestle the browned chicken thighs down in the vegetables and sauce. Put the lid on the Instant Pot, and set the valve to Sealing. Pressure cook on the Poultry Setting for twenty minutes. After the chicken cacciatore has finished pressure cooking, release the pressure. Serve the chicken with the vegetables on the side. This dish is great with a breadstick to soak up all the extra sauce, or you can serve over pasta.

Optional: Broil the Chicken

If you want the chicken to have crispy skin, transfer the thighs to a baking sheet. Make sure it is skin side up. Broil the chicken on high for five to seven minutes until the skin is crisped as you like it. Watch the chicken carefully while it’s broiling so it doesn’t burn. Then, serve with the vegetables and sauce. Enjoy.

Other recipes to check out: Lemony Chicken Francaise, Garlic Lemon Spatchcock Chicken, and Instant Pot Pork Spare Ribs

Easy Instant Pot Chicken Cacciatore – Hearty Italian Chicken Stew

Instant Pot chicken cacciatore is a hearty one pot meal packed with tender chicken thighs, bell peppers, mushrooms, onions, carrots, and tomatoes.

Total Time: 1 hour
Prep Time: 20 min
Inactive Time: 15 min
Cook Time: 20-25 min

Ingredients

  • 4 Chicken Thighs
  • 8 tsp Almond Flour
  • 1 tbsp Olive Oil
  • 2 Red Bell Peppers, diced
  • 1 Onion, diced
  • 8 oz Sliced Mushrooms
  • 1 Cup Sliced Carrots
  • 4 Cloves of Garlic, crushed
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Dried Basil
  • 3/4 Cup Red Wine
  • 3/4 Cup Chicken Broth
  • 28 oz Canned Tomatoes
  • Salt and Pepper to Taste

Directions

  1. Turn the Instant Pot on Sauté Mode. While the pot is heating up, season the chicken thighs with salt and pepper. Then, sprinkle the almond flour over the chicken.
  2. Add the olive oil to the hot Instant Pot. Add the chicken to the pot, skin side down. Sauté for about 5 minutes until the skin is nice and golden brown. Then, turn the chicken over, and sauté another five minutes.
  3. While the chicken is browning, cut up the bell peppers, onion, mushrooms, and carrots. 
  4. After the chicken has sautéed on the second side for 5 minutes, remove the thighs from the pot and set aside. Then, add the chopped peppers, onions, mushrooms, and carrots to the Instant Pot. Season the vegetables with the Italian seasoning, dried basil, salt and pepper. Stir everything together, and sauté the vegetables for about 10 minutes until they are soft.
  5. Once the vegetables are soft, add the crushed garlic and red wine to the pot. Stir. Let the red wine simmer and reduce for about 3 minutes.
  6. Once the red wine has reduced, cancel the Sauté Mode. Add the chicken broth and canned tomatoes to the Instant Pot. Stir all the ingredients together. Then, nestle the browned chicken thighs down into the pot. Put the lid on the Instant Pot. Pressure cook on the Poultry Setting for 20 minutes. It will take 10-15 minutes to come to pressure. 
  7. Once the chicken cacciatore has finished pressure cooking, quick release the pressure. Serve the chicken thighs with the stewed vegetables on the side.
  8. Optional: Preheat the broiler on the oven. When the chicken is finished pressure cooking, remove the chicken from the Instant Pot, and place the thighs skin side up on a baking sheet. Broil the chicken for 5-7 minutes until the skin is crispy. Then, serve with the stewed vegetables. Enjoy.

Nutrition: 

Yield: 4 servings

Amount Per Serving:  Calories: 466,  Total Fat: 25.6g, Saturated Fat: 6.8g,  Cholesterol: 90mg, Sodium: 711.1mg, Carbohydrates: 29.9g, Fiber 6.2g, Sugars: 9.5g, Protein 22.3g

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