Best 4 Instant Pot Chicken Cacciatore Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of Italian cuisine with the tantalizing dish, "Instant Pot Chicken Cacciatore." This flavorful dish is crafted with succulent chicken pieces, aromatic vegetables, and a rich tomato sauce, all harmoniously blended together in the convenience of your Instant Pot. Experience the effortless preparation and savor the authentic taste of this classic Italian dish in the comfort of your own home.

Here are our top 4 tried and tested recipes!

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



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

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

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon oil
1 small yellow onion, finely diced
2 cups sliced mushrooms
2 garlic cloves, minced
1 cup white rice
One 15-ounce can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons Italian seasoning
4 cups baby spinach
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
  • Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
  • Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
  • Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
  • Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Facts : Calories 398, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 127 milligrams, Sodium 591 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 45 grams, Sugar 5 grams

Tips:

  • For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless, skinless breasts.
  • If you don't have chicken broth, you can use water instead. Just add a little extra salt and pepper to taste.
  • Feel free to add other vegetables to the pot, such as bell peppers, zucchini, or mushrooms.
  • If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot towards the end of cooking.
  • Serve chicken cacciatore over rice, pasta, or mashed potatoes.

Conclusion:

Instant Pot chicken cacciatore is a quick and easy meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. The chicken is tender and juicy, and the sauce is flavorful and rich. Serve it over rice, pasta, or mashed potatoes for a complete meal.

Related Topics