Masters of kitchen
Craving a cozy, home-cooked Italian dish that tastes like it simmered all day — but only takes 30 minutes? Instant Pot Chicken Cacciatore is your answer. This rustic “hunter-style” stew features tender chicken, bell peppers, mushrooms, and herbs in a rich tomato sauce — all pressure-cooked to perfection in one pot. It’s ideal for busy weeknights, Sunday meal prep, or impressing dinner guests with minimal effort.
Let’s dive into why this classic Italian recipe is a staple — and how your Instant Pot makes it easier than ever to bring old-world flavor to your modern kitchen.
What Is Instant Pot Chicken Cacciatore? The Italian “Hunter-Style” Classic
The word cacciatore means “hunter” in Italian. Traditionally, chicken cacciatore (or pollo alla cacciatora) was a countryside dish made by hunters and their families using fresh vegetables, herbs, and game meat. It was all about using what was on hand — simple ingredients transformed into soul-warming comfort.
The classic version includes chicken, onions, tomatoes, and bell peppers — simmered slowly in a flavorful tomato-based sauce. Over time, regional variations introduced mushrooms, olives, garlic, and wine, giving the dish even more depth.
What’s remained constant? Its hearty, rustic charm and bold, earthy flavors — which the Instant Pot captures beautifully in a fraction of the time.
Why the Instant Pot Makes Chicken Cacciatore Easier Than Ever
Traditional cacciatore can take over an hour to develop its signature flavor. But with the Instant Pot, you get:
-
Browning and braising in the same pot
-
10-minute high-pressure cook time
-
Locked-in flavor with less evaporation
Plus, it’s a true one-pot meal: no stove juggling, no splatters, and no babysitting.
Whether you’re a pressure-cooking pro or a beginner, this recipe is nearly foolproof — thanks to the Instant Pot’s Sauté + Pressure Cook combo, which mimics the traditional Italian technique in a modern, convenient way.
Key Ingredients for the Best Instant Pot Chicken Cacciatore
Part of the beauty of chicken cacciatore is how a handful of ingredients can create something spectacular. Here’s what you’ll need:
-
Chicken Thighs – Juicy and flavorful; they hold up well under pressure cooking. You can also use breasts if preferred.
-
Bell Peppers – Red and yellow offer sweetness and color.
-
Mushrooms – Add meaty texture and umami depth.
-
Onions & Garlic – Aromatics that build the savory base.
-
Crushed Tomatoes – Choose San Marzano if possible for their richness.
-
Dry Red Wine (optional) – Deglazes the pot and deepens the sauce.
-
Italian Seasoning + Bay Leaf – Classic herbal backbone.
-
Olives or Capers (optional) – For a briny, Mediterranean flair.
-
Fresh Parsley or Basil – Stir in at the end for a burst of color and flavor.
Tip: Always check canned tomatoes for added sugar — choose no-sugar-added for best results.
Chicken Cuts & Safe Cooking Temperatures
When choosing chicken, skinless bone-in thighs are best for their flavor and moisture retention. Boneless thighs or breasts also work, but may cook faster — keep an eye on timing.
Important: For food safety, always check the internal temperature of your chicken using a meat thermometer. It should reach 165°F (74°C) at the thickest point.
Pro Tip: After pressure cooking, let the chicken rest for 5 minutes. This helps redistribute juices and keeps it tender.
Equipment Checklist: Keep It Simple
You don’t need fancy gear — just a few kitchen essentials:
-
6-quart or 8-quart Instant Pot
-
Silicone-tipped tongs for easy flipping
-
Wooden spoon or spatula (great for deglazing)
-
Meat thermometer
-
Optional: Small trivet or slotted spoon for serving
Keep tools nearby to make the process seamless from start to finish.
How to Make Instant Pot Chicken Cacciatore (Step-by-Step)
1. Sauté the Chicken & Veggies
Start by hitting the Sauté function on your Instant Pot. Add a splash of olive oil, then brown your chicken thighs for 2–3 minutes per side. This caramelization adds a delicious base layer of flavor.
Remove the chicken and set it aside. In the remaining oil, toss in chopped onions, bell peppers, and mushrooms. Cook until softened — about 4–5 minutes.
Tip: Browning isn’t mandatory, but it does elevate the flavor significantly. Skip it if you’re pressed for time.
2. Deglaze to Avoid the Burn Notice
Pour in ½ cup of dry red wine or chicken broth to deglaze the pot. Scrape up all those browned bits from the bottom — they’re flavor gold and prevent the dreaded “Burn” warning.
Let the liquid simmer for a minute to reduce slightly and mellow the sharpness of the wine (if using).
3. Pressure Cook Settings
Add the chicken back to the pot along with:
-
Crushed tomatoes
-
Garlic
-
Italian seasoning
-
Bay leaf
-
Salt & pepper to taste
Stir gently to combine. Lock the lid, set the valve to “Sealing,” and pressure cook on High Pressure for 10 minutes.
Let the pressure naturally release for 5 minutes, then carefully turn the valve for a quick release.
Note: If using chicken breasts, reduce cook time to 8 minutes.
4. Thicken & Brighten the Sauce
After cooking, hit “Sauté” again and simmer the sauce for a few minutes if you’d like it thicker. You can also stir in a spoonful of tomato paste or a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Add chopped parsley or basil right before serving for a fresh burst of color and aroma.
5. Final Touches
Taste and adjust seasoning. Want a richer mouthfeel? Stir in a pat of butter before serving.
Remove the bay leaf, plate your chicken with your favorite side (like polenta or pasta), and spoon over the velvety sauce.
Serve with a sprinkle of fresh herbs and maybe a shaving of Parmesan, if desired. It’s rustic, bold, and deeply satisfying.
Make it your own by adding olives, red pepper flakes, or even a splash of balsamic vinegar at the end.
What to Serve with Instant Pot Chicken Cacciatore
This saucy, savory dish begs to be paired with something that can soak up all that flavor. Here are a few perfect pairings:
-
Al dente pasta – Spaghetti, fettuccine, or even egg noodles work wonderfully.
Advertisement -
Creamy polenta – A rustic Italian favorite that plays beautifully with the rich tomato sauce.
-
Mashed potatoes – Comfort food at its finest.
-
Crusty bread or garlic toast – To mop up every last drop.
-
Steamed rice or couscous – A great option for meal-prep containers.
-
Zucchini noodles or cauliflower rice – For a low-carb option.
Tip: Sprinkle with grated Parmesan or a drizzle of good olive oil before serving to elevate the dish further.
Chicken Cacciatore Instant Pot Variations (Low-Carb, Spicy & More)
Whether you have dietary needs or want to switch things up, Instant Pot Chicken Cacciatore is endlessly adaptable:
-
Spicy Version: Add a pinch of red pepper flakes or Calabrian chili paste to the sauce.
-
Mediterranean-Style: Toss in Kalamata olives, capers, and a bit of lemon zest at the end for a briny, zesty kick.
-
Veggie-Packed: Add zucchini or spinach after pressure cooking and let them wilt using the Sauté function.
-
Wine-Free Option: Use chicken broth with a splash of balsamic vinegar to mimic depth.
-
Low-Carb/Keto: Serve over roasted cauliflower, zucchini noodles, or riced broccoli.
-
Swap the Protein: Try boneless pork chops or skinless chicken drumsticks using the same method.
This recipe easily doubles for meal prep — just be careful not to overfill your Instant Pot (never go past the max fill line!).
Can I Use Frozen Chicken or Other Cuts?
Yes, and here’s how:
-
Frozen chicken breasts: No need to thaw! Increase cook time to 12 minutes high pressure + 5 minutes natural release.
-
Bone-in legs or drumsticks: Cook for 13 minutes and ensure the internal temp hits 165°F.
-
Boneless thighs (fresh or frozen): Still tender — same time as above or add 1–2 minutes if cooking from frozen.
Never use frozen chicken with stacked pieces or sauces that don’t allow for full contact. Always ensure even cooking.
Storing and Reheating Your Pressure Cooker Chicken Cacciatore
This recipe stores and reheats beautifully, making it ideal for meal prep or make-ahead dinners:
-
Refrigerator: Store in an airtight container for up to 4 days.
-
Freezer: Freeze in portions for up to 3 months. Let cool fully before freezing.
-
To reheat: Use the Sauté function in the Instant Pot or microwave gently with a splash of water or broth to loosen the sauce.
Freeze in individual portions for quick weekday lunches.
Common Mistakes to Avoid & Easy Fixes
Even with an Instant Pot, a few things can go wrong. Here’s how to fix them:
-
Burn Warning: Always deglaze the pot after sautéing — those bits stuck to the bottom can trigger a burn notice.
-
Watery Sauce: After pressure cooking, use the Sauté function to reduce and thicken.
-
Overcooked Veggies: Add delicate vegetables like spinach or zucchini after pressure cooking.
-
Undercooked Chicken: Ensure pieces aren’t stacked thickly, and always check with a meat thermometer.
-
Bland Flavor: Don’t skimp on seasoning — tomatoes need salt to shine!
Great flavor comes from layering steps, not shortcuts!
Nutritional Snapshot (per 1 of 6 servings)
-
Calories: ~320 kcal
-
Protein: 30g
-
Carbs: 12g
-
Fat: 18g
-
Fiber: 3g
-
Sugar: 5g
-
Sodium: ~550mg
Values will vary depending on ingredients used. For lower sodium, choose no-salt-added tomatoes and low-sodium broth.
Frequently Asked Questions
Can I use boneless chicken breasts instead of thighs?
Yes! Reduce cook time to 8 minutes high pressure + 5 minutes natural release. Just note that breasts may be slightly drier than thighs.
What does “cacciatore” actually mean?
Cacciatore is Italian for “hunter.” The dish was originally a hunter-style stew using local vegetables and wild game — making it rich, rustic, and easy to adapt.
Do I have to brown the chicken first?
No, but browning adds flavor. If you’re short on time, you can skip it and still get great results — just deglaze thoroughly after adding the liquid.
Can I make this recipe gluten-free?
Yes! It’s naturally gluten-free — just double-check your broth and canned tomatoes for hidden gluten or thickeners.
How long can I store leftovers?
Store in the fridge for up to 4 days or in the freezer for 3 months. Reheat with a bit of liquid to prevent dryness.
Is it safe to quick-release the pressure?
Allow for a 5-minute natural release first, then switch to quick release. This prevents splattering and helps keep the chicken moist.
Instant Pot Chicken Cacciatore
Equipment
- Instant Pot (6 qt or 8 qt)
- Silicone tongs
- Wooden spoon
- Meat thermometer
- Cutting board & knife
Ingredients
- 6 bone-in skinless chicken thighs
- 1 tbsp olive oil
- 1 small onion chopped
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup mushrooms sliced
- 3 cloves garlic minced
- 1 14 oz can crushed tomatoes
- ½ cup dry red wine or chicken broth
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt & pepper to taste
- Fresh parsley or basil for garnish
- Optional: olives capers, red pepper flakes
Instructions
- Sauté: Turn Instant Pot to Sauté. Add olive oil and brown chicken on both sides (2–3 min per side). Remove and set aside.
- Add onions, peppers, and mushrooms. Sauté for 4–5 minutes until softened.
- Add garlic and cook 30 seconds.
- Pour in wine/broth to deglaze. Scrape bottom of pot well.
- Return chicken to pot. Add crushed tomatoes, seasoning, bay leaf, salt, and pepper.
- Lock lid. Pressure cook on High Pressure for 10 minutes.
- Let natural release for 5 minutes, then quick release remaining pressure.
- Turn to Sauté. Simmer to thicken if desired.
- Garnish with parsley or basil. Serve over pasta, polenta, or rice.
Notes
- Substitute chicken breasts: 8 min HP + 5 min natural release.
- For a richer sauce, stir in 1 tbsp tomato paste or a pat of butter at the end.
- Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Nutrition
Conclusion: Your Weeknight Hero in a Pot
With bold, savory flavors and just one pot to clean, Instant Pot Chicken Cacciatore is a classic Italian meal made modern. Perfect for family dinners, guests, or batch cooking. Try it once, and it’ll be on repeat all year.