Flavorful Instant Pot Chicken Cacciatore

If you ask me, Instant Pot chicken cacciatore is a game-changer for busy weeknights.

This Italian-American classic transforms into an easy, one-pot meal that’s packed with tender chicken, tomatoes, and bell peppers. The sauce is rich and savory, with just the right balance of herbs and a splash of wine that makes everything taste like it’s been simmering all day.

The Instant Pot does all the heavy lifting here, turning what’s normally a long-simmering dish into something you can make in under an hour. The chicken comes out fork-tender, and the vegetables meld perfectly into the sauce.

It’s a cozy, satisfying meal that feels like old-school comfort food but fits right into our modern, time-crunched lives.

What Kind of Chicken Should I Use?

While this recipe calls for chicken thighs, you’ve got options here that can work equally well. Chicken thighs are naturally more flavorful and tend to stay juicier in the Instant Pot, thanks to their higher fat content. If you prefer white meat, chicken breasts will work too – just keep in mind they might end up slightly less tender than thighs. For the best results, try to choose pieces that are similar in size so they cook evenly. If you’re using chicken breasts instead of thighs, you might want to cut them into larger chunks to prevent them from drying out during cooking.

Options for Substitutions

This chicken cacciatore recipe is pretty forgiving when it comes to swaps. Here are some helpful substitutions you might want to try:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breasts instead. Just be careful not to overcook them as they can dry out more easily.
• Avocado or olive oil: Any neutral cooking oil works here – try grapeseed oil or even regular vegetable oil if that’s what you have in your pantry.
• Fresh herbs: No fresh parsley or basil? Use dried versions instead. For dried parsley, use 2 teaspoons instead of 2 tablespoons, and for dried basil garnish, just skip it.
• Arrowroot powder: Cornstarch works perfectly as a 1:1 replacement, or use 2 teaspoons of flour mixed with cold water if that’s what you have on hand.
• Kalamata olives: Any black or green olives will work, or you can skip them altogether if you’re not an olive fan.
• Kale: Feel free to swap kale with spinach, Swiss chard, or any other leafy green. If using spinach, add it right at the end as it cooks much faster than kale.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot Chicken Cacciatore is overcrowding the pot during the searing step – work in batches to properly brown the chicken thighs, as cramming them all at once will lead to steaming instead of searing. Another common error is releasing the pressure too quickly after cooking; allow for a 10-minute natural release to keep the meat tender and prevent the sauce from becoming too thin. To avoid a watery sauce, make sure to drain the canned tomatoes well before adding them, and don’t skip the arrowroot slurry at the end which helps achieve the perfect thickness. For the best flavor development, don’t rush the sautéing of your aromatics (onions, garlic, and bell peppers) – give them a full 3-4 minutes to soften and release their flavors before moving to the next step.

What to Serve With Chicken Cacciatore?

This Italian-style chicken dish really shines when served over a bed of your favorite pasta – I particularly like it with penne or fettuccine to catch all that amazing sauce. If you’re watching your carbs, cauliflower rice or zucchini noodles make excellent alternatives that still soak up all those tasty flavors. For a complete meal, I like to add a simple side of roasted broccoli or a fresh green salad dressed with Italian vinaigrette. And don’t forget a piece of crusty Italian bread on the side – it’s perfect for mopping up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: This chicken cacciatore tastes even better the next day after all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The sauce tends to thicken a bit in the fridge, which is actually pretty nice for leftovers.

Freeze: Good news – this dish is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to portion it out before freezing so I can thaw just what I need for quick weeknight dinners.

Reheat: To warm up your cacciatore, simply heat it in a pan over medium-low heat until it’s heated through. You can also use the microwave – just heat in 1-minute intervals, stirring between each. If the sauce seems too thick, add a splash of chicken broth or water to thin it out.

Preparation Time	15-20 minutes
Cooking Time	10-25 minutes
Total Time	25-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

For the chicken cacciatore:

• 1 tsp dried basil
• 6 boneless, skinless chicken thighs
• fresh basil leaves
• 1 cup sliced carrots
• 1/2 tsp dried oregano
• 1/4 tsp dried rosemary
• 1 cup sliced mushrooms
• 1/4 tsp dried thyme
• 4 minced garlic cloves (freshly minced for best flavor)
• 1/2 medium white onion, chopped
• 1 can diced tomatoes (I use Muir Glen organic diced tomatoes)
• 1/4 cup chopped red bell pepper
• 2 tbsp fresh chopped parsley
• 2-3 tbsp avocado or olive oil
• 6 oz tomato paste
• salt
• 4 kalamata olives (pitted and sliced)
• 1/2 cup chopped kale
• black pepper

For thickening (optional):

• 2 tsp water
• 1 tsp arrowroot powder

Step 1: Season and Sear the Chicken

Begin by seasoning the chicken with salt and black pepper to your taste.

Heat some olive oil in the Instant Pot and press the SAUTE button.

Once the oil is hot, add the chicken to the pot and sear until each side is nicely browned with a caramel coating.

Depending on the size of your Instant Pot, you may need to work in batches to avoid overcrowding.

Once seared, transfer the chicken to a separate plate.

Step 2: Saute Vegetables and Aromatics

With the inner pot still in the pressure cooker, add more oil if necessary.

Saute minced garlic, chopped onion, bell peppers, sliced carrots, and mushrooms.

Add diced tomatoes, tomato paste, and season with dried basil, oregano, rosemary, thyme, along with salt and black pepper to taste.

Stir all the ingredients together until well combined and the vegetables just start to soften.

Step 3: Cook with Pressure

Add the seared chicken back into the pot with the sautéed vegetables.

Press CANCEL to stop the sauté mode, then cover the Instant Pot with the lid.

Ensure the valve is turned to SEALING and press PRESSURE COOK HIGH (or MANUAL for older models).

Set the timer for 10 minutes.

Once the pot reaches pressure, it will cook the chicken and vegetables together.

Step 4: Release Pressure and Add Final Ingredients

After the cooking time is complete, do a QUICK RELEASE to release the pressure.

Carefully open the lid and stir in olives and kale, allowing the heat from the stew to wilt the kale.

Step 5: Optional Thickening

If you prefer a thicker stew, switch the Instant Pot back to SAUTE mode.

Stir in an arrowroot starch slurry (or use xanthan gum for a low-carb option) and cook for 2-3 minutes until the stew begins to bubble and thicken to your desired consistency.

Step 6: Serve and Garnish

Finish by sprinkling chopped parsley and fresh basil leaves over the stew.

Taste and adjust seasoning with additional salt or black pepper as needed.

Serve hot over zucchini noodles, cauliflower rice, or pasta, or alongside your favorite sides.

Enjoy your hearty, flavorful chicken stew!