Instant Pot Chicken Cacciatore
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!
Ingredients
- 6 ounce bone-in chicken thighs with skin
- 2 tablespoons olive oil
- 4 ounce package sliced fresh mushrooms
- 3 stalks celery chopped
- ½ onion chopped
- 2 cloves garlic minced
- 14 ounce can stewed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons herbes de Provence
- ¾ cup water
- 3 cubes chicken bouillon crumbled
- 1 pinch red pepper flakes Optional
- 1 pinch ground black pepper to taste Optional
Instructions
- Gather the ingredients.
- Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place mushrooms, celery, and onion 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 the 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 to taste with red pepper flakes and black pepper.
Notes
Recipe Tip
If you prefer a thicker sauce, remove the chicken and bring the sauce to a boil on the Sauté mode. Cook until reduced and thickened.