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Instant pot Chicken Cacciatore with red peppers and mushrooms sprinkles with fresh parsley in a white pasta bowl.
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4.72 from 14 votes

Instant Pot Chicken Cacciatore

A meal that is simple enough for any weeknight yet perfect for guests! Ready in about 30 minutes, a family favorite meal. Chicken pieces with peppers, mushrooms, and onions in a garlic, wine, and chicken broth. Serve over pasta, zoodles, spaghetti squash, or mashed potatoes.
Course Main Dish
Cuisine Italian
Keyword chicken cacciatore, easy main dish, instant pot, Italian chicken dinner
Prep Time 15 minutes
Cook Time 10 minutes
10 0 minutes
Total Time 27 minutes
Servings 4 servings
Calories 151kcal
Author Eileen

Ingredients

Seasoning for Chicken

  • 4 pieces bone-in chicken breasts or drumsticks, skin removed about 6 ounces each see note 1
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 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
  • 1/2 cup white wine I use a Pinot Grigio
  • 1/2 cup fat-free chicken stock
  • 14 1/2 ounce can of diced tomatoes fire roasted tomatoes are preferred
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • 1/4 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

Note 1: I generally use a combo of bone-in chicken breasts and drumsticks. If the 165 degrees when cooked through.
Tips for Success
  • 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

Serving: 1piece | Calories: 151kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 455mg | Potassium: 681mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1605IU | Vitamin C: 64.6mg | Calcium: 70mg | Iron: 2.6mg