Chicken Cacciatore for the Instant Pot®

Name: Chicken Cacciatore for the Instant Pot®
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: ¼ cup all-purpose flour; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil, or more as needed; 8 skinless, bone-in chicken thighs, fat trimmed; 1 onion, finely chopped; 2 cloves garlic, minced; ¼ cup dry red wine; 1 (30 ounce) can tomato sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1 pinch red pepper flakes, or more to taste; 1 bay leaf

Rating: 4.86 stars

7 Ratings
5 Reviews
2 Photos

Chicken thighs are cooked in a mixture of tomato sauce, herbs, and a generous splash of red wine in this cacciatore recipe for the Instant Pot®.

By Bren

Gallery

Recipe Summary test

prep:

10 mins

cook:

50 mins

additional:

5 mins

total:

1 hr 5 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Mix flour, salt, and pepper together in a shallow bowl.

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Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil.
Step 3
Dredge 4 chicken thighs in the flour mixture and shake off any excess. Saute until golden brown, 4 to 5 minutes per side. Transfer to a plate. Repeat with remaining 4 chicken thighs.
Step 4
Heat remaining 1 tablespoon oil in the pot. Add onion. Cook and stir until translucent, 4 to 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Pour in wine and scrape the browned bits of food off the bottom of the pot with a wooden spoon. Continue cooking until the wine has almost evaporated. Add tomato sauce; stir in oregano, basil, parsley, red pepper flakes, and bay leaf.
Step 5
Return chicken thighs to the pot and turn to coat with sauce. Close and lock the lid. Close the vent. Select Chicken function; set timer for 10 minutes. Allow 15 to 20 minutes for pressure to build.
Step 6
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Nutrition Facts

Per Serving:

480 calories; protein 43g; carbohydrates 24.1g; fat 22.4g; cholesterol 138.6mg; sodium 1510.8mg. Full Nutrition

Reviews (5)

Most helpful positive review

SZYQ1

03/09/2018

I made the recipe nearly as written and it was extremely easy to make for this newbie Instant Pot user! Overall great balance of flavors for the cacciatore and the meat was tender and moist! There's no ingredient that overpowers another. I scaled the recipe to half but still used the 1/4 cup of wine just because I wanted to which worked out well since I had more browned bits on the bottom on one side of my IP. The little extra helped me to deglaze the pot. If you can t have wine you can use chicken broth/stock or water to deglaze the pot and this recipe will still come out great! I also used boneless skinless chicken thighs and used the same cook time as stated in the recipe (I have the LUX 60 and used the meat/stew option). Converted to Gluten Free using equal amount GF All Purpose Flour. Otherwise I pretty much made the recipe as stated. The chicken came out so moist and tender and the sauce was perfect for us! Next time I might include some diced bell pepper and mushrooms while sautéing the onion. Served with Easy Instant Pot Spaghetti Squash from this site. Thank you for sharing the recipe Bren! Read More

Helpful

(1)

7 Ratings