Instant Pot Chicken Cacciatore

above image of a plate filled with chicken cacciatore over rice with a gold fork.

4.86 from 7 votes

This Instant Pot Chicken Cacciatore Recipe is a hearty, veggie-packed meal that's ready in just 20 minutes! It features tender chicken, onion, carrot, bell pepper, and mushroom doused in a savory tomato sauce.

Prep Time10

Cook Time20

Servings:

Author: Lexi

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

Instructions

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.

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.

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