Instant Pot Chicken Cacciatore

Tender chicken with tomatoes, onions, and mushrooms in a flavorful broth. Best of all, the Instant Pot makes it super quick and easy! This is a family friendly dish with plenty of room for adding your own favorite veggies. I usually add green pepper, but you could also add carrots or green beans. I seem to use my Instant Pot for making a lot of soups and fall dishes, but this yummy Instant Pot Chicken Cacciatore is just as perfect for a hearty cold weather meal as it is for using the wonderful variety of fresh veggies that are so abundant in the spring and summer.

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Instant Pot Chicken Cacciatore

This delicious Chicken Cacciatore is made super easy by using the Instant Pot. You'll get tender chicken with an incredible depth of flavor. Perfect served over rice or noodles.

Servings

Ingredients

• 4 bone-in chicken thighs*, with skin
• 2 Tbsp olive oil
• 3 stalks celery, chopped
• 1/2 medium onion, chopped
• 4 ounces fresh mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 14-ounce can stewed tomatoes
• 2 tsp Herbes de Provence**
• 3/4 cup water
• 2 cubes chicken bouillon, crumbled
• 2 Tbsp tomato paste
• 1/4 tsp red pepper flakes, or to taste
• ground black pepper, to taste

Servings Ingredients 4 bone-in chicken thighs*, with skin 2 Tbsp olive oil 3 stalks celery, chopped 1/2 medium onion, chopped 4 ounces fresh mushrooms, cleaned and sliced 2 cloves garlic, minced 1 14-ounce can stewed tomatoes 2 tsp Herbes de Provence** 3/4 cup water 2 cubes chicken bouillon, crumbled 2 Tbsp tomato paste 1/4 tsp red pepper flakes, or to taste ground black pepper, to taste

Instructions

1. Rinse the chicken in cool water; pat dry with paper towels. Heat the oil in an Instant Pot set on the "Saute" mode. Add the chicken and cook about 6 minutes on each side, just until it is nicely browned. Remove the chicken and place on a plate to capture any juices that run off. Leave the rest of the drippings in the pot.
2. Add the celery, onion, and mushrooms to the pot; cook and stir until the vegetables are soft, about 5 minutes. Stir in the garlic and continue cooking about 2 more minutes. Add the chicken, and any juices on the plate, back into the pot. Stir in the stewed tomatoes, tomato paste, and Herbes de Provence. Add the water and crushed bouillon cubes.
3. Close the lid of the Instant Pot and make sure it is locked. Follow manufacturer's directions, and select high pressure. Allow pressure to build, about 10 to 15 minutes. Cook Chicken Cacciatore for 11 minutes.
4. Carefully release the pressure using the manufacturer's directions for the quick-release method. Unlock the lid and remove being careful to turn the lid away from you so you don't get burned by escaping steam. Test the chicken for doneness using an instant-read thermometer. Internal temperature should reach 165° degrees F. Season to taste with red pepper flakes and freshly ground black pepper.

Recipe Notes

Cooking Tip:

If you prefer a thicker sauce, simply remove the chicken and bring the sauce to a boil in the pot on the "Saute" mode. Cook until it has reduced and thickened to your preference. Add the chicken and serve.

 

*  I've also made this using a combination of chicken thighs and chicken legs and it turned out perfect.

** Herbes de Provence is a mixture of dried herbs that are considered typical of the Provence region of southeastern France.