Instant Pot Chicken Cacciatore

With this Instant Pot chicken cacciatore recipe, my pot is filled with all the delicious Italian flavors. A dish made with tender chicken thighs drenched in a flavorful and slightly tangy tomato sauce. It is seasoned with garlic, sweet onion, Italian seasonings, red pepper flakes, and capers, giving it a full-bodied aroma. Chunks of bell pepper are mixed with tomatoes for a more textured sauce. The best part is that it takes just 30 minutes to make, and you can use fresh or frozen chicken thighs.

When I visited Tuscany years ago with my husband, we came across a tiny Italian restaurant tucked away in the hills. The only reason we found it was that we smelled a delicious aroma and followed it. Others already did that because it was crowded for a place off the beaten path, so to speak. And we found out why when they brought our food. The chicken cacciatore was rich and tomatoey, the chicken tender and juicy, and the vegetables perfect. Even now, I still enjoy it as they served it, with homemade bruschettas and a caprese salad on the side.

Instant Pot Chicken Cacciatore is such an impressive dish, and it only takes minutes to put together. I perfected this recipe to the point that it’s foolproof. What I like most is that you basically dump all the ingredients into the Pressure Cooker and let it do its magic. For the perfect finish, I highly recommend broiling the chicken for a few minutes right before serving it. The sauce is perfectly sweet, tangy, and delicious when served over a bed of freshly boiled pasta. I always make sure to add some chunks of French bread to soak up all that goodness.

Why you will love this recipe

• It is full of flavor: the rich tomato sauce, herbs and spices, vegetables, and broth allow the chicken to soak up a variety of flavors, making it irresistibly delicious.
• Easy to make: Making it in the Instant Pot brings the cooking time from about an hour to just 10 minutes.
• Minor cleanup: Since I am making it all in the Instant Pot, I do not have a ton of dishes to clean afterward, which is a must for me, especially for busy weeknight dinners.
• Everyone loves it: I have not found anyone who did not enjoy this dish. This is a fantastic, effortless recipe that always gets stellar reviews.

What you will need

• Chicken and chicken broth – I make my cacciatore with thighs that still have bones and skin for the most intense flavor and juiciness. I recommend using organic, low-sodium chicken broth for the best flavor and lower salt content. The capers add enough saltiness.
• Tomatoes – I recommend San Marzano diced tomatoes in a 14- to 15-ounce can, and tomato sauce made with San Marzano tomatoes.
• Veggies – I like to add a bell pepper for more texture and balanced sweetness, plus a sweet Vidalia onion. Also, garlic provides a robust savory flavor.
• Seasoning, herbs, and aromatics – Capers for an intense briny flavor that balances the acidity of the tomatoes. Italian seasoning, basil, thyme, oregano, red pepper flakes, salt, and pepper.
• Slurry – To thicken the sauce, I quickly make a slurry of cornstarch and water and add it to the pot.

How to prepare

1. Pressure cook: I add all ingredients except the chicken to the pot and stir well. Then I add the chicken on top, close the lid, and set it to pressure cook for 10 minutes on high. When it is done, I let it naturally release for 10 minutes before allowing the rest of the pressure out by opening the valve.
2. Make it crispy: I use tongs to transfer the chicken to a baking sheet lined with parchment paper and sprayed with olive oil. I lightly brush it with melted butter or oil, along with some of the cooking sauce. Then broil it for 5 to 9 minutes, or until golden brown.
3. Thicken the sauce: While the chicken crisps, I mix the cornstarch with water until it dissolves, then add it to the pot. Sauté for about 5 minutes, stirring occasionally, until thickened.
4. Let it rest: I add the chicken back to the pot and let it rest in the sauce for 10 minutes before serving.

Expert tip

Choosing the best tomato sauce and diced tomatoes

When making a tomato dish with canned tomato sauce or diced tomatoes, you must decide which you like best. This is a matter of opinion, so there is no right or wrong answer. It is just what you enjoy. Marzano is a type of marinara sauce named after San Marzano, Italy. The ingredients are all from Italy, and it has a beautiful tomato taste. Lucini has visible basil leaves straight from the garden in Tuscany, along with carrots, onions, and olive oil. Other good choices include Bianco DiNapoli, San Merican, and Pastene.

More tips to consider

• Drain and rinse your capers well before using them, or they will overpower all the other flavors.
• Although you do not have to broil your chicken afterward, it gives it a nice, golden-brown, crispy skin.
• If your sauce is still too thin after letting it sit for 10 minutes, dissolve another tablespoon of cornstarch in water and add it to the pot. Sauté for one to two minutes.
• You can separate your leftovers into single-serve containers for easier reheating.

Recipe variations and add-ins:

• Different cuts: You could use chicken breasts instead of thighs for a change. I recommend keeping the bones and skin, though.
• Other meats: If you would like to try other meats in this dish, pork and turkey are two excellent choices.
• Add more veggies: To make your dish heartier, add extra vegetables like carrots, mushrooms, peas, corn, and whatever else you like.
• Add fruit: To give your chicken a sweeter flavor, toss in some chunks of pineapple or mandarin oranges.
• Hot and spicy: Turn this into a spicy cacciatore with hot sauce, jalapenos, and cayenne pepper.

Serving suggestions:

Instant pot chicken cacciatore goes great with all sorts of side dishes. Garlic bread always goes well with red sauce. To make it, I just smother freshly baked sourdough bread with garlic butter and pop it in the oven. A salad is another perfect accompaniment. I love this easy onion-and-tomato Italian salad. This dish is traditionally served over pasta; I usually choose spaghetti or fettuccine.

Other side dishes that would pair nicely with it are roasted asparagus, baked potatoes, microwaved sweet potato, or cheesy-baked green beans. They are all tasty and very easy to make. Don’t forget dessert. A slice of this refreshing limoncello tiramisu, which can be made in advance, would be heavenly, or some cannoli would be fantastic. 

How to store:

• Refrigerate: This dish can be kept in the fridge for 3-4 days. Just make sure you put it in a sealed container.   
• Freezing: It is also easy to freeze. Put it in a freezer bag or another freezer-safe container, and you can keep it for three months.   
• Defrost: For the best taste and texture, thaw overnight in the fridge.
• Reheating: Reheat in the microwave for one to two minutes or in the oven at 350 degrees F for 15 minutes.

Frequently asked questions

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