Instant Pot® Chicken Cacciatore


  • 4 (6 ounce) bone-in chicken thighs, with skin
  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • ½onion, chopped
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 teaspoons herbes de Provence
  • ¾ cup water
  • 3 cubeschicken bouillon, crumbled
  • 2 tablespoons tomato paste
  • 1 pinch red pepper flakes(Optional)
  • 1 pinch ground black pepper to taste(Optional)
  • Directions

  • Step 1

    Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on “Saute” mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.


  • Step 2

    Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.

  • Step 3

    Close and lock the lid. Select high pressure according to manufacturer’s instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.

  • Step 4

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

  • Cook's Note:

    If a thicker sauce is desired, remove chicken and bring sauce to a boil on “Saute” mode. Cook until reduced and thickened.

    Source: Read Full Article