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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!
Instant Pot Chicken Cacciatore
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!
What do you eat chicken cacciatore with?
- Cauliflower Rice
- Mashed Potatoes
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
Which instant pot to get?
What can I cook in instant pot?
Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?
How do you use an instant pot?
Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!
Watch the video:
Want more Instant Pot recipes? Try these pressure cooker favorites:
- Instant Pot Yogurt
- Instant Pot Whole Chicken
- Instant Pot Carnitas
- Instant Pot Beef Stroganoff
- Instant Pot Short Ribs
- Instant Pot Honey Mustard Wings
Instant Pot Chicken Cacciatore
- 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.