This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!
I am so excited to partner with my friends at Tuttorosso Tomatoes today to show you how to make an amazing dinner in your pressure cooker! This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers!
The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
- 8 chicken legs and/or thighs
- 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
- 2 teaspoons freshly ground pepper, use more as necessary for coating chicken and seasoning at the end
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium onion, sliced into thin strips
- 3 carrots, minced
- 1 red pepper, diced medium
- 1/2 pound mushrooms, trimmed and sliced
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoon fresh basil, chopped
- 1 bay leaf
- 1 cup chicken broth
- 14.5 oz can Tuttorosso diced tomatoes in juice
- 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
- 2 tablespoons freshly parsley, plus more to garnish
- 1 teaspoon fresh thyme
- 1/4 cup balsamic vinegar
- Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as 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.
- Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
- Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
- Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.
* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.
This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!
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