Instant Pot Chicken Cacciatore

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! Easy Chicken Cacciatore

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?

Instant Pot Chicken Cacciatore

Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

Which instant pot to get?

I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

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!

InstantPot Chicken Cacciatore over pasta

Watch the video:

Want more Instant Pot recipes? Try these pressure cooker favorites:

Instant Pot Chicken Cacciatore

Prep Time 10 minutes Cook Time 20 minutes Total Time 0:30 Yields 6

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

Recipe Notes

* 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.

Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

Classic Chicken Soup (Slow Cooker & Instant Pot)

This Classic Chicken Soup is my best chicken soup I’ve made to date, and it is made in the slow cooker or the Instant Pot! It has all the flavors of your classic chicken soup just like grandma used to make. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for a rainy Fall or Winter day, or if you come down with a little sickness.

Classic Chicken SoupClassic Chicken Soup (Slow Cooker & Instant Pot)

I am SO excited about this soup. Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten A LOT of chicken soup in my day, and this is hands down my favorite. PLUS, it’s literally the easiest recipe to throw together.

Classic Chicken Soup

Want more soup recipes? Here are some of our favorites: 

Classic Chicken Soup

How to make chicken soup in the Instant Pot or Slow Cooker

Watch the video:

Classic Chicken Soup

 
[yumprint-recipe id=’395′]

Does chicken soup resonate with you like it does for me?

Buffalo Chicken Chili (Instant Pot or Stove Top)

Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

Buffalo Chicken Chili

Buffalo Chicken Chili (Instant Pot or Stove Top)

This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

Buffalo Chicken Chili

If you like this chili recipe, try these recipes:

Buffalo Chicken Chili

Buffalo Chicken Chili

Prep Time 10 min Cook Time 30 min Total Time 0:40 Yields 6

Ingredients

Garnish

Directions

  • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
  • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
  • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
  • Taste and adjust spices as desired. Garnish and serve hot.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!