Chicken Cacciatore made in the pressure cooker is a hearty and robust dinner that comes together quickly. Using the Instant Pot gives tender chicken and a rich, robust tomato sauce enhanced with white wine and balsamic vinegar. It's surrounded by fresh, tender mushrooms and peppers.
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❤️ Why this recipe works
- Our easy Instant Pot Chicken Cacciatore recipe takes minutes to prep and it can be made ahead and reheated.
- Pressure cooker cacciatore is a budget-friendly meal that is great for feeding a crowd too.
🔪 Ingredients
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- bone-in chicken breasts or drumsticks
- garlic powder
- onion powder
- black pepper
- salt
- olive oil
- yellow onion
- red bell pepper
- white mushrooms
- black olives
- capers
- garlic
- balsamic vinegar
- white wine I use a Pinot Grigio
- fat-free chicken stock
- Italian Seasoning, homemade or store-bought
- diced tomatoes fire roasted tomatoes are preferred
- tomato paste
🍲 Equipment
- 6 quart Instant Pot
- Instant Read Thermometer
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Knives
- Cutting Board
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- If removing the chicken skin, do so now. Season the chicken with salt, black pepper, onion powder, and garlic powder.
- Set Instant Pot to saute and add olive oil and brown the chicken, remove and set aside.
- Add the onions and peppers and saute for a few minutes to soften the vegetables.
- Stir in the garlic and saute to blend the flavors.
- Add the wine and vinegar to the Instant Pot. Use a wooden spoon to get up any brown bits off the bottom of the insert. Simmer for 5 minutes to reduce the wine.
- Put the browned chicken pieces to the vessel.
- Pour in the chicken stock, diced tomatoes, without juice, tomato paste, capers, basil, oregano, parsley, salt, and black pepper. Do not stir.
- Set to high pressure for 10 minutes.
- Natural release for 5 minutes. Open the valve to release the remaining steam.
⭐ How to store, reheat, and freeze
Leftovers: Keep leftovers in a covered airtight container in the refrigerator for up to 2 days. Reheat in a pot on the stove at medium heat. Or reheat in the oven at 350F/180°C until warmed through.
Freezer Instructions: Make a double batch and freeze the chicken to eat another day. Place chicken in freezer bags and keep in the freezer up to 3 months. Defrost overnight in the refrigerator and reheat in the oven at 350°F/180°C until warmed through.
This is a great meal to add to your make-ahead meal plans.
💭 Expert Tips
Expert Tip: Be sure to get all the brown bits off the bottom of the cooking vessel to prevent the burn.
- Cut your veggies before beginning to cook so everything is ready to add to the pot.
- Don't forget to season and brown the chicken. This adds flavor to the chicken and sauce.
- Use pieces of chicken that are approximately the same size so they cook evenly.
- Your chicken pieces should be at 165 degrees when cooked through.
- When adding the balsamic vinegar and wine to the pot, use a wooden spoon to brush up any brown bits. This adds flavor but also prevents the "burning" message on the Instant Pot.
📋 Frequently Asked Questions
Chicken Cacciatore has Italian roots and the Italian way to say it is pollo alla cacciatora.
Cacciatore means "hunter-style", which includes chicken, onions, tomatoes, vinegar or wine, and herbs.
The end results are an aromatic dinner that smells and tastes amazing.
Absolutely. If you do not have a pressure cooker or want to make it in a saute pan, the instructions for the stovetop are included in the recipe card below.
I use skinless bone-in chicken breasts. Removing the chicken skin reduces the fat content.
If you prefer, leave the skin on the chicken. Chicken thighs and chicken drumsticks also work well for this recipe.
I do not recommend boneless chicken for this recipe as it tends to dry out and the flavor is not as delicious.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
For the chicken, bone-in chicken thighs or drumsticks can be used for this recipe and they are both very affordable.
Vary the vegetables by using any of the following, carrots, celery, zucchini, and cauliflower would be great additions to this recipe.
Any color of sweet bell pepper can be used in the sauce.
Red wine vinegar can be used in lieu of balsamic vinegar.
Another option is using sherry wine vinegar for a change of flavor.
🥗 Serving Suggestions
This mouthwatering chicken cacciatore can be served over spaghetti, fettuccini, angel hair pasta, egg noodles, or homemade mashed potatoes.
Enjoy warm crusty French bread that is also proofed in the Instant Pot.
Instant Pot Quinoa with its nutty flavor would be a fabulous pairing as well.
Keep it low-carb and serve over mashed cauliflower or spaghetti squash.
Our classic green beans are the perfect side dish to any meal.
🍽 Similar recipes
Chicken Piccata is a low-carb meal that is ready in about 20 minutes. A family favorite.
Instant Pot Pork Ragu is a flavor-packed rich and hearty meal that is sure to please everyone. I do include instructions for making it in the slow cooker and stovetop.
Chicken Mole has a creamy spicy sauce that will wow the family with its zesty Mexican flavors.
Check out all our chicken recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Instant Pot Chicken Cacciatore
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Seasoning for Chicken
- 4 pieces bone-in chicken breasts or drumsticks, skin removed about 6 ounces each
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Chicken Cacciatore Sauce
- 1 - 2 Tablespoon olive oil
- 1 large yellow onion, peeled and diced
- 1 large red pepper, seeded and sliced thin
- 8 ounces white mushrooms, sliced thin
- 4 cloves garlic, peeled and minced
- 2 Tablespoons balsamic vinegar
- ½ cup white wine I use a Pinot Grigio
- ½ cup fat-free chicken stock
- ( 1)14 ½ ounce can, fire-roasted diced tomatoes with juices
- 2 teaspoons tomato paste
- ¼ cup Kalamata olives, pitted and halved
- 1 bay leaf
- 1 teaspoon capers drained
- 1 Tablespoon Italian seasoning
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- Parmesan cheese optional garnish
- fresh basil or parsley optional garnish
Instructions
Instant Pot Chicken Cacciatore
- In a small mixing bowl, whisk together the garlic powder, onion powder, black pepper, and salt. Season the chicken with the seasoning.
- Set the Instant Pot to Saute, add the olive oil. Add in the chicken pieces to brown all sides, about 5 minutes. Once the chicken is brown, remove and set aside.
- If needed, add another tablespoon of olive oil to the cooking vessel, add the onions and sliced peppers, saute for about 3 minutes to soften vegetables. Then add in the mushrooms, continue to saute about 1 -2 minutes to soften the mushrooms. Add in the garlic and saute for another 10-15 seconds to blend the flavor of the garlic into the vegetables.
- Pour in the balsamic vinegar and white wine. Use a wooden spoon to scrape up any brown drippings at the bottom of the Instant Pot. (This brings flavor but also helps prevent the burn code on the Instant Pot).
- Add back into the cooking vessel the browned chicken pieces.
- Pour in the chicken stock, diced tomatoes, tomato paste, Kalamata olives, bay leaf, capers, Italian Seasoning, parsley, salt, and black pepper Do not stir.
- Press Cancel on the Instant Pot. Place lid on Instant Pot, lock and turn the steam valve to close. Select pressure cooking to High Pressure, 10 minutes.
- Once the timer goes off, allow a natural release for about 5 minutes. Then switch to a quick-release. Consult manufacturer's instructions if needed for operating your Instant Pot. Remove the lid and discard the bay leaf.
- Serve the Chicken Cacciatore with your favorite sides. Low-carb choices are roasted spaghetti squash, zoodles, mashed cauliflower. Other choices are mashed potatoes or your favorite pasta. Sprinkle with Parmesan Cheese and fresh basil or parsley for garnish.
Stovetop Chicken Cacciatore
- Combine the garlic powder, onion powder, black pepper, and salt. Season the chicken with the seasoning.
- Use a large saute pan or large Dutch Oven over medium heat and add olive oil. Add in the chicken pieces to brown all sides, about 5 minutes. Once the chicken is brown, remove, and set aside.
- If needed, add another tablespoon of olive oil. Add in the onions and red peppers, saute for about 3 minutes to soften vegetables.
- Stir in the sliced mushrooms. Saute for another 2 minutes to soften the veggies. Add in the garlic and saute for 10-15 seconds to blend the garlic into the vegetables.
- Add in the balsamic vinegar and white wine. Use a wooden spoon to scrape up any brown drippings at the bottom of the pot.
- Mix in the chicken stock, diced tomatoes, tomato paste, Kalamata olives, bay leaf, capers, Italian Seasoning, dried parsley, salt, and black pepper. Stir ingredients and then add the browned chicken pieces to the pot.
- Reduce heat to low. Cover with a lid and simmer 40-45 minutes, stirring occasionally. Chicken should be at 165°F/74°C when cooked through.
- Serve with any of the suggested sides above.
Notes
- Cut your veggies before beginning to cook so everything is ready to add to the pot.
- Don't forget to season and brown the chicken. This adds flavor to the chicken and sauce.
- Use pieces of chicken that are approximately the same size so they cook evenly.
- When adding the balsamic vinegar and wine to the pot, use a wooden spoon to brush up any brown bits. This adds flavor but also prevents the "burning" message on the Instant Pot.
