Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore

Contributor: Brittany Poulson

Chicken Cacciatore is one of those iconic dishes that has to simmer for hours to really infuse those flavors well. No more! The Instant Pot melds those flavors together in no time. You gotta have this one in your meal rotation.

  • Author: Brittany Poulson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Italian


  • 2 Tbsp. extra virgin olive oil
  • 1 and ½ lbs. boneless, skinless chicken thighs
  • 1 small onion, thinly sliced
  • ½ medium green bell pepper, sliced
  • ½ medium red bell pepper, sliced
  • 4 oz. sliced mushrooms
  • 3 cloves garlic, minced
  • ¼ cup red wine vinegar (or red wine)
  • ¾ cup chicken stock or broth
  • 1 (15 oz) can crushed tomatoes
  • 1 tsp. minced fresh basil (or ½ tsp. dried)
  • 1 tsp. minced fresh oregano (or ½ tsp. dried)
  • ½ tsp. salt
  • ¼ tsp. ground black pepper


  1. Pour the olive oil in the Instant Pot and turn on sauté mode. When the oil is hot add the chicken and brown on both sides, about 3-4 minutes total. Remove from the pot and set aside.
  2. Add the onion, bell pepper and mushrooms (plus extra olive oil, if needed to prevent burning) and sauté for 2-3 minutes. Add in the minced garlic and continue sautéing an additional 30-60 seconds. Turn off the sauté function.
  3. Return the chicken to the pot along with the red wine vinegar, chicken stock, crushed tomatoes, basil, oregano, salt and pepper. Stir well to combine.
  4. Secure the lid. Make sure it’s set to Sealing. Set to pressure cook on high for 8 minutes. When the timer is done, allow for a natural release of pressure.
  5. Once pressure is completely released, remove the lid and stir the cacciatore. Let it sit for 10 minutes to allow the sauce to thicken.