Instant Pot® Chicken Cacciatore Diana71 reviews online

Instant Pot® Chicken Cacciatore


This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!"


Edition Details



Cooking method

Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
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.
Seal pressure cooker and bring to high pressure according to manufacturer's instructions. Cook until chicken is no longer pink at the bone and the juices run clear, about 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Release pressure through quick-release method. Open lid carefully, turning it away from you. Season with red pepper flakes and black pepper.

Number of persons


Full cooking time

15 m

Cooking time

30 m

Time for preparing

45 m




24.5 g




29.9 g


96 mg


1073 mg

Ingredients Instant Pot® Chicken Cacciatore

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


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