Instant Pot Chicken Cacciatore Recipe
Instant Pot Chicken Cacciatore
Chicken cacciatore is typically slow-cooked, but when made in an Instant Pot, it cooks in a fraction of the time. Serve over your favorite noodles or rice for a hearty meal!
Serves: 6Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Easy
Serves: 6
Ingredients
- 2 tablespoons olive oil, divided
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 medium carrots, peeled and chopped
- 4 ounces mushrooms, sliced
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 3 tablespoons tomato paste
- 1⁄2 cup red wine
- 1⁄2 cup water
- 2 tablespoons cornstarch, dissolved in ¼ cup water, to thicken if desired
- Fresh basil, to serve
Directions
- Turn Instant Pot to sauté setting. Season chicken with ½ teaspoon salt and ½ teaspoon pepper.
- In Instant Pot, add 1 tablespoon olive oil. Sear chicken on both sides 3 to 4 minutes, until golden brown. Remove; set aside.
- In Instant Pot, add another tablespoon olive oil. Sauté onion, bell pepper and carrots until tender. Stir in mushrooms, kale, garlic, tomatoes, tomato paste and red wine. Cook 5 minutes. Add water, ½ teaspoon salt and ½ teaspoon pepper.
- Turn off sauté setting. Add chicken. Set to pressure cook on high 20 minutes, then turn to quick release.
- To thicken sauce, remove chicken to plate. Put Instant Pot to sauté on high. Reduce sauce until thickened, 15 to 20 minutes, or stir in cornstarch slurry.
- To serve, pour sauce over chicken and top with fresh basil.
Serves: 6
Ingredients
- 2 tablespoons olive oil, divided
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 medium carrots, peeled and chopped
- 4 ounces mushrooms, sliced
- 2 cups kale, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 3 tablespoons tomato paste
- 1⁄2 cup red wine
- 1⁄2 cup water
- 2 tablespoons cornstarch, dissolved in ¼ cup water, to thicken if desired
- Fresh basil, to serve
Directions
- Turn Instant Pot to sauté setting. Season chicken with ½ teaspoon salt and ½ teaspoon pepper.
- In Instant Pot, add 1 tablespoon olive oil. Sear chicken on both sides 3 to 4 minutes, until golden brown. Remove; set aside.
- In Instant Pot, add another tablespoon olive oil. Sauté onion, bell pepper and carrots until tender. Stir in mushrooms, kale, garlic, tomatoes, tomato paste and red wine. Cook 5 minutes. Add water, ½ teaspoon salt and ½ teaspoon pepper.
- Turn off sauté setting. Add chicken. Set to pressure cook on high 20 minutes, then turn to quick release.
- To thicken sauce, remove chicken to plate. Put Instant Pot to sauté on high. Reduce sauce until thickened, 15 to 20 minutes, or stir in cornstarch slurry.
- To serve, pour sauce over chicken and top with fresh basil.
| Amount per serving | |
|---|---|
| Sodium | 650mg |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Protein | 15g |
| Cholesterol | 45mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Calories | 200 |