Best Instant Pot® Chicken Cacciatore

4.9
(21)
17 Reviews
2 Photos

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.

Submitted by Shelly Exel-Miles
Published on November 8, 2018
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. Dredge chicken thighs and breasts with salt, pepper, and flour.

  2. 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.

  3. 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.

  4. 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.

  5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Cook's Notes:

Use all organic/free range ingredients if you can.

Flour can be substituted for the cornstarch.

39 home cooks made it!

Nutrition Facts (per serving)

279 Calories
13g Fat
13g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 279
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 62mg 21%
Sodium 1283mg 56%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 23g 45%
Vitamin C 68mg 76%
Calcium 55mg 4%
Iron 13mg 72%
Potassium 620mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.