Cacciatore means huntsman, and smart people like it and make THIS: [View all]

Instant Pot Chicken Cacciatore is a flavorful, rustic Italian dish made easy with the pressure cooker. This version of the classic “hunter’s stew” features tender chicken simmered in a rich tomato sauce with bell peppers, onions, garlic, and herbs, all infused with a subtle depth of flavor from red wine. The Instant Pot makes this meal a breeze to prepare, cutting down on cooking time while still delivering the comforting and hearty flavors you expect. Serve it over pasta, rice, or with crusty bread for a satisfying and delicious dinner that’s perfect for any night of the week.

Ingredients:

4 bone-in, skinless chicken thighs (or breasts)
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced
1 cup crushed tomatoes (or marinara sauce)
½ cup chicken broth
½ cup red wine (optional)
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
½ tsp black pepper
1 bay leaf
¼ cup fresh parsley, chopped (for garnish)
Instructions:

Sear the chicken: Set the Instant Pot to “Sauté” mode and heat the olive oil. Season the chicken with salt and pepper, and add it to the pot. Sear the chicken for 3–4 minutes on each side, until golden brown. Remove the chicken and set aside.
Sauté the vegetables: In the same pot, add the chopped onion, bell peppers, and garlic. Sauté for 3–4 minutes until softened and fragrant.
Deglaze the pot: Add the red wine to the pot (if using) and stir, scraping up any browned bits from the bottom. Let it cook for 1–2 minutes to reduce slightly.
Add the sauce ingredients: Stir in the crushed tomatoes, chicken broth, oregano, basil, salt, pepper, and bay leaf. Return the seared chicken to the pot, nestling it into the sauce.
Pressure cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode for 12 minutes. Once done, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
Serve: Open the lid, remove the bay leaf, and garnish with fresh parsley. Serve the chicken and sauce over pasta, rice, or with crusty bread.