Best 4 Best Instant Pot Chicken Cacciatore Recipes

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Chicken cacciatore is a classic Italian dish known for its tender chicken braised in a flavorful tomato sauce. The Instant Pot, a popular kitchen appliance, makes cooking this delicious dish even easier. With its ability to tenderize meats quickly and evenly, the Instant Pot allows for a quick and simplified version of the traditional chicken cacciatore. This article will guide you through the steps of creating a succulent and flavorful chicken cacciatore in the Instant Pot. You'll learn how to perfectly cook the chicken, infuse it with fragrant herbs and spices, and create a rich and savory tomato sauce, all within the confines of your Instant Pot. Get ready to enjoy a delightful and authentic Italian meal in no time!

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT CHICKEN CACCIATORE



Instant Pot Chicken Cacciatore image

Traditionally, this dish takes hours to cook in the oven. Our Instant Pot® version is ready in a fraction of the time and is made entirely in the pot -- hello, easy clean-up! The chicken is fall-off-the-bone tender and the tomato sauce has the perfect smoky kick, thanks to the bacon.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 strips bacon
1 medium onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon fresh thyme leaves
3/4 cup red wine
1/4 cup chopped fresh flat-leaf parsley
Serving suggestion: polenta

Steps:

  • Turn a 6-quart Instant Pot® to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken.
  • Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.)
  • Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
  • Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta.

INSTANT POT® CHICKEN CACCIATORE



Instant Pot® Chicken Cacciatore image

This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!

Provided by Diana71

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
3 stalks celery, chopped
½ onion, chopped
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
2 teaspoons herbes de Provence
¾ cup water
3 cubes chicken bouillon, crumbled
2 tablespoons tomato paste
1 pinch red pepper flakes
1 pinch ground black pepper to taste

Steps:

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g

BEST INSTANT POT® CHICKEN CACCIATORE



Best Instant Pot® Chicken Cacciatore image

A little work up front, barely any cooking time, amazing outcome. Serve this to guests and they will be amazed by your mad Instant Pot®/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese.

Provided by Shelly Exel-Miles

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 20

1 pound skinless, boneless chicken thighs
2 small skinless, boneless chicken breasts, halved lengthwise
1 tablespoon sea salt
1 tablespoon fresh ground black pepper
¼ tablespoon cornstarch
3 tablespoons extra-virgin olive oil, divided
3 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, diced
1 red bell pepper, diced
2 large jarred roasted red bell peppers, chopped
¾ cup dry Cabernet Sauvignon
3 tablespoons tomato paste
1 ½ teaspoons red pepper flakes, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chicken bouillon granules
2 teaspoons Italian seasoning

Steps:

  • Dredge chicken thighs and breasts with salt, pepper, and flour.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
  • Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more.
  • Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 13.1 g, Cholesterol 62.1 mg, Fat 12.9 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 2.6 g, Sodium 1283 mg, Sugar 5.6 g

INSTANT POT CHICKEN CACCIATORE DUMP DINNER



Instant Pot Chicken Cacciatore Dump Dinner image

Who doesn't love a big bowl of pasta with red sauce? It's even better as a full meal with tender chicken and briny olives. Simply dump all the ingredients into the Instant Pot® and this Italian classic will be on the table in little over a half hour!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (about 6 thighs)
Kosher salt and freshly ground black pepper
1 pound farfalle
3 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
1/4 cup pitted kalamata olives
2 tablespoons capers, with liquid
One 20-ounce jar marinara sauce, jar reserved
3 cups baby spinach or arugula, optional
Grated Parmesan, for serving
Fresh basil leaves, for serving

Steps:

  • Pour the olive oil into the pot of a 6- to 8-quart Instant Pot®. Add the chicken, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until evenly coated. Add the pasta, garlic, onion, olives, capers, olives and marinara sauce. Fill the empty jar with 2 1/2 cups water, tighten the lid and shake to remove any sauce left in the jar. Pour the water over the pasta mixture and stir until combined.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid and stir the pasta.
  • Stir in the spinach. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to steam the pasta for 1 minute, just until wilted. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Sprinkle with Parmesan cheese and fresh basil before serving.

Tips:

  • Use a good quality chicken broth for the best flavor.
  • To make the dish more flavorful, brown the chicken before adding it to the pot.
  • Add some chopped vegetables, such as carrots, celery, or onions, to the pot for a more hearty dish.
  • If you want a thicker sauce, add a cornstarch slurry to the pot towards the end of cooking.
  • Serve the chicken cacciatore over rice or pasta for a complete meal.

Conclusion:

Chicken cacciatore is a classic Italian dish that is easy to make in an Instant Pot. With a few simple ingredients, you can have a delicious and flavorful meal on the table in under an hour. This dish is perfect for a busy weeknight dinner or a casual weekend meal. Serve it with your favorite sides, such as rice, pasta, or mashed potatoes, and enjoy!

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