Instant Pot Chicken Cacciatore, delicious quick and easy family dinner that is a favorite with my kids. The chicken is super moist and tender from a rich tomato sauce enhanced with wine and balsamic vinegar. It’s surrounded by fresh tender mushrooms and peppers. Dinner is ready in 30 minutes. It doesn’t get better than that!
This is one recipe from the family archives. I am taking my Mom’s delicious recipe and making it in the Instant Pot.
Super easy and quick.
This will become a weeknight rescue meal for you! Cooking for 1, 2, 3, 4, or like me 6+, it’s an “I’m in a bind and I need real food, real fast recipe.”
There are more ingredients than I normally use but they are easy to put together. It really is an easy dish that once you have cut your veggies and seasoned your meat, the Instant Pot does the rest and you can enjoy a glass of wine.
Table of Contents
What’s the origin of Chicken Cacciatore?
Chicken Cacciatore has Italian roots! Cacciatore means “hunter-style”, which includes poultry, onions, tomatoes, vinegar or wine, and herbs. The end results are an aromatic dinner that smells and tastes amazing.
Can I freeze the Chicken?
Yes, make a double batch and freeze the chicken to eat another day. Place chicken in freezer bags and keep in the freezer until ready to eat. This is a great meal to add to your make-ahead meal plans.
Can I make this meal ahead of time and reheat?
Feel free to make the recipe early. I have placed the Pot in the fridge and just reheated in the Instant pot by using “Saute”. If reheating in the oven, bake at 325F for 15 minutes.
What sides can I serve with this recipe?
- mashed cauliflower A low-carb combo dinner for those looking for fewer calories and a delicious meal.
- spaghetti squash – A fantastic combo to pair tender squash with this aromatic dinner.
- mashed potatoes – the taters soak up all the juice and pair well with the chicken.
- zoodles- low carb, gluten-free, use a combo of green and yellow zucchini for nice color contrast.
Can I make this on the stovetop?
Absolutely. If you do not have an pressure cooker or want to make it in a saute pan, the instructions for stovetop are included in the recipe.
What are the best cuts of poultry to make cacciatore?
I use bone-in chicken breasts and drumsticks with the skin removed. Removing the skin, reduces fat. If you prefer, leave the skin on the chicken. Chicken thighs also work well. Boneless chicken can be used for the recipe but they will not have as much flavor.
Can I use other vegetables in Chicken Cacciatore?
Absolutely, feel free to add your favorite veggies. Some veggies to use: carrots, celery, zucchini, and cauliflower would be great additions to this recipe. Also, any color pepper can be used in the sauce.
Pro tips for making the best Instant Pot Chicken Cacciatore?
- 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.
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6-Quart Instant Pot: The instant pot has been a game-changer for me. When I have no time, I still can have a great meal in 30 minutes. Quicker than a delivery service.
Cooking Utensils: These are great utensils for the Instant Pot and any other cooking utensils.
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How To Make Instant Pot Chicken Cacciatore:
- Set Pot to saute, spray with non-stick spray. Add chicken to brown, remove and set aside.
- Saute onions and mushrooms for about 3-4 minutes. Stir in garlic.
- Stir in red peppers and mushrooms. Saute for about 2-3minutes to soften veggies.
- 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 liquids.
- Stir in the chicken stock, diced tomatoes, without juice, tomato paste, basil, oregano, parsley, and black pepper, 2-3 minutes. Then add back in chicken and olives.
- Cover the Instant pot with the Lid. Set to high pressure for 20 minutes.
- Natural release for 5 minutes. Turn the valve to open to release the remaining steam.
- In step 3, reducing the liquids allows the flavors to blend into the chicken pieces for flavor.
Some other meals you may enjoy:
- Low-Carb Chicken Piccata: one of my most popular recipes made with almond flour.
- Instant Pot Pork Ragu: A hearty red sauce made with pork over pappardelle noodles.
- Chicken Mole: A recipe with some spice that is perfect over Spanish rice, riced cauliflower or roasted spaghetti squash.
- One-Pot Herb and Garlic Chicken Pasta: A delicious one-pot chicken and pasta meal.
- One-Pot Chicken Chicken and Vegetable Pasta: A one-pot pasta meal that is full of flavor and veggies for everyone to love.
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Instant Pot Chicken Cacciatore
Equipment Needed:
Ingredients
Seasoning for Chicken
- 4 pieces bone-in chicken breasts or drumsticks, skin removed about 6 ounces each see note 1
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Chicken Cacciatore Sauce
- 1 Tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large red pepper, seeded and sliced thin
- 8 ounces 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
- 14 ½ ounce can of diced tomatoes fire roasted tomatoes are preferred
- 2 teaspoons tomato paste
- 1 bay leaf
- ¼ cup Kalamata olives, pitted and halved
- 1 Tablespoon Italian seasoning
- 1 teaspoon dried parsley
- salt and pepper, to taste
- Parmesan cheese optional garnish
- fresh basil or parsley optional garnish
Instructions
Instant Pot Chicken Cacciatore
- Combine 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 6 minutes. Once the chicken is brown, remove and set aside.
- If needed, add another tablespoon of olive oil. Add in the onions, saute for a minute. Stir in the red pepper and mushrooms, and garlic. Saute another 2 minutes to soften the veggies.
- Add 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).
- Mix in the chicken stock, diced tomatoes, tomato paste, Kalamata olives, bay leaf, Italian Seasoning, and dried parsley. Stir ingredients. Add back in the chicken pieces.
- Press Cancel on the Instant Pot. Place lid on Instant Pot, lock and turn the steam valve to close. Select pressure cooking, High, 10 minutes.
- Once the timer goes off, natural release for about 5 minutes. Then switch to a quick-release. Consult manufacturer's instructions if needed for operating your Instant Pot. Remove cover and discard 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 Dutch Oven over medium heat, add olive oil. Add in the chicken pieces to brown all sides, about 6 minutes. Once the chicken is brown, remove and set aside.
- If needed, add another tablespoon of olive oil. Add in the onions, saute for 2 minutes to soften onions.
- Stir in the red pepper and mushrooms. Saute another 2 minutes to soften the veggies. Add in the garlic.
- 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, Italian Seasoning, and dried parsley. Stir ingredients. Add back in the chicken pieces.
- Reduce heat to low. Cover with a lid. Let cook about 40-45 minutes. Chicken should be at 165F 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.
- 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
- I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
