Chicken Cacciatore made in a the Instant Pot! The easy Italian sauce is hearty and chunky, loaded with chicken, tomatoes, peppers and onions ( sometimes I add mushrooms too!).
Chicken Cacciatore Recipe (Instant Pot)
Great over pasta, roasted spaghetti squash, rice or polenta. I also have a traditional chicken cacciatore recipe made on the stove and a slow cooker chicken cacciatore recipe.
Growing up, I was always happy when my Mom was making chicken cacciatore. We would eat it over pasta or noodles with lots of fresh grated cheese on top. It’s pure comfort food to me, and I always makes me think of Mom when I make it. This month I am trying to skip my carbs during the week (80/20) so I served this over spaghetti squash for me, and pasta for the family.
Although this works with any part of the chicken, I prefer to use lean skinless chicken thighs, on the bone. The chicken comes out so juicy and tender, and the bones add flavor to the sauce. Click here to see more Skinnytaste Instant Pot Recipes.
Instant Pot Chicken Cacciatore
Ingredients
- 4 chicken thighs, with the bone, skin removed
- kosher salt and fresh pepper to taste
- olive oil spray
- 1/2 can, 14 oz crushed tomatoes (Tuttorosso my favorite!)
- 1/2 cup diced onion
- 1/4 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons chopped basil or parsley for topping
Instructions
- Season chicken with salt and pepper on both side.
- Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.
- Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.
- Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.
- Cook high pressure 25 minutes; natural release.
- Remove bay leaf, garnish with parsley and serve over pasta, squasta or whatever you wish!
Last Step:
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Categories:
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Best recipe ever! Always a hit with company. So easy and so fancy.
Awesome! Very good. Will definately be making again.
Loved it.
The recipe doesn’t say to add the chicken to the pot with the veggies before adding tomatoes. Otherwise, it’s my fave!
Excellent..have made and shared often. Everyone loves it!!
I’ve made this about 5 times now and put it over zoodles. It is absolutely AMAZING! However, I feel like I may be doing something wrong or missing something? In the photos here, the sauce looks like an actual sauce. When i make it, it’s just watery tomato chunks. Is there something else I should be doing?
are you using diced or crushed tomatoes?
Can I cook this in the oven or even a crock pot as opposed to an insta pot? What do you think the timing would be for that?
https://www.skinnytaste.com/chicken-cacciatore-43-pts/ or https://www.skinnytaste.com/crock-pot-chicken-cacciatore/
Brilliant easy delicious
Added mushrooms…. this was DELICIOUS!
This is SOOOO delicious! Does anyone know if this recipe can be doubled? Believe it or not, though I love to cook, I am relatively new to the Instant Pot game! I would love to be able to double this recipe but don’t want to screw it up.
Sure!
If you only have boneless thighs to use, how would you change the timing of the recipe?
Great recipe. I used the whole
28 oz can of tomatoes, two cloves of garlic, added fresh sliced mushrooms, 1/2 cup chicken broth. Came out perfect. Lots of sauce to cover the egg noodles. Also used bone in skinless chicken breasts cut in half.
This was delicious. I made a couple of changes. I added a bunch of fresh sliced garlic and deglazed the pan with some Chianti. I added a splash of chicken broth and because I wanted extra sauceI used 3/4 of a large can crushed tomatoes. I added 2 bay leaves and served over spaghetti squash that I cooked earlier in the day in my IP. The sauce heats the squash up plenty well. I followed the cooking time and natural released after 30 minutes.
I just bought chicken but it’s frozen. How much more time will I need?
I made this for dinner tonight. I doubled the recipe. It was very good, I was only able to get boneless thighs. The chicken was so tender. I did the natural release for about 30 minutes, then let the remaining pressure out. I had the chicken cacciatore with spaghetti squash and I made fettuccine for my husband. this is definitely a keeper. Thank you.
I enjoyed this version very much, and will definitely be making it again. I used the whole can of tomatoes, though, and it came out perfectly.
Your recipes look delicious, but I have a question: Every time I have tried to make something tomato-based in my instant pot, I get a burn warning and have to clean out the pot. Am I doing something wrong? I have had success with the pot-in-pot method but that seems like it would not work for this kind of dish. Please let me know if there is something I am missing. Thank you!
I have not had that issue you have stated and I have done a few tomato based sauces in my instant pot… the only thing that I can think of that may be your problem is that the steps in this recipe don’t state this: if you are sauteing in the instant pot, before you pressure cook you’ll need to scrape off the bits stuck to the pot.
I hope this helps you.
That helped me tonight! Thanks for the tip!
Hello, this recipe does not have water or broth. Depending on you pot you need between a half of cup to two cups of water. I got the burn notice and when I added a cup of water my pot pressurized.
thanks for the recipe, but I am wondering–is there enough liquid to avoid a burn notice?
I followed this recipe to a T other than using an orange pepper instead of red and it was not thick. It was basically broth. Why?
Sounds like your tomatoes, I like Tuttorosso they are thick
This recipe was delicious. Followed recipe as written, but used 6 boneless chicken thighs, 18 Oz of Crushed tomatoes and sautéed 2 cloves garlic with the rest of the vegetables.
What if using boneless thighs? How long to cook ?
I made this tonight using four smallish chicken breasts instead of thighs. I sautéed a half pound of sliced cremini mushrooms before adding the onions and peppers, and otherwise followed the rest of the recipe as written, reducing the cooking time from 25 to 15 minutes. I served it over spaghetti squash and topped with Parmasean., Delicious!
I don’t know why people had so much trouble with this recipe. I made it exactly to the instructions and it was perfect. I will add a the whole can off sauce and the whole peppers diced not because there was any issue just because I liked the sauce. Can’t wait to make it again!!
You must have left out tomato sauce. We are having this for dinner now and it is not red like your picture, nor red. Disapointed.
1/2 can, 14 oz crushed tomatoes (Tuttorosso my favorite!) is listed in the ingredients!
This was my very first Instant Pot recipe and I got nervous reading all of the comments – to the point that I started to follow them regarding the timing and then had to put the chicken back in for the remainder of the time. One thing is that I have an Instant Pot Duo with a “poultry” button. I think this may make a difference. Once the chicken came to pressure, there were 15 minutes left. I did use the manual venting because I miscalculated how long it was going to take and my guys were hungry. I used the entire can (28 oz) of tomatoes cause I like a lot of sauce and I also added garlic and balsamic vinegar. Really good and even my picky 11 year old liked it. Looking forward to getting better at this.
Did you use the poultry button or no? I’ll be using mine for the first time tonight and I’m so nervous lol
Do you think I could cook the spaghetti squash with the chicken so the whole meal comes out at the same time? I just got an Instapot for xmas and haven’t used it yet. I used to do this with my crock pot and it was awesome and a time saver 🙂
Thanks!
Stacey
Hi. Excited to make this tonight but I plan to use a lot more chicken. I think I can handle the ingredients conversion but what about time in the Instant Pot? If I double/triple the recipe, does the cook time stay the same? If not, how much time is needed? Thanks!
No, your squash will disintegrate.
Great recipe with lots of flavor. I added chopped fresh basill on top. I did them in pressure cooker for 8 minuets on high then natural release. They were great and the sauce was thick enough too. Quick easy and fun to make (other then taking off the skin and trimming fat off) But well worth it. I saw some asked about amount of crushed tomato -I used 14 ounces -I think when you buy crushed tomatoes they usually sell them in 28 ounce cans, I don’t think I have seen smaller then that, so that is why I think the recipe says 1/2 a can 14 ounces. Did spaghetti squash and broccoli on the side.
My significant other has never complained about a meal but this was definitely a no go to him. Looked nothing like the photo. There was no sauce. I’m wondering if it should of been 14oz of crushed tomatoes and not half the can. However, that still seems like it would not be enough. Also it lacked a lot of flavor. We kept looking back at the ingredients to see if maybe we missed something.
25 minutes is way too long for cooking 4 chicken thighs… and not including natural pressure release. Thankfully I stopped the cooking at about 16 mins with quick release and the chicken was slightly overcooked. I would advise anyone looking at this recipe to look at another unless you like your chicken to be dry and chewy as rubber. Nice try but nope.
Cooking the recipe for 25 mins makes the sauce incredibly flavorful. The bones of the thighs add depth to the sauce, and the chicken is fall off the bone tender. Not dry or chewy or rubbery at all…. I’ve made it exactly as written several times (other than adding 20 cloves of minced garlic 😂) and it is amazing!!
No water? I thought 1c minimum in ALL Instant Pot recipes….
This chicken is so easy and incredible tasting. My college aged daughter dubbed it the best thing I ever made…and I’m a good cook.
I made this today and it was delicious. So easy to make. I will be making this often.
This was a great recipe. However, 25 min is waaaay to long in a pressure cooker. I put in 8 thighs and only cooked 6 minutes. The meat fell apart and was wonderful!
Made this last night the SUPER lazy way. Added sliced mushrooms to the bottom (to prevent burn message), then layered on the bell pepper and onion. chicken on top of that followed by the spices (plus garlic salt & onion salt). Dumped one can of garlic & basil chopped tomatoes on top and added the balsamic & Worcestershire and 2 bay leaves as suggested by another comment
No browning of the chicken or the veg ahead of time and no stirring before pressure cooking.. When the cook time was up there was a lot of liquid left so I took out the chicken and the bay leaves, turned to saute more and dumped fresh fettuccine noodles straight into the excess liquid to cook for 4 min. Didn’t even have to dirty a second pot to cook the pasta. To result was so delicious and so easy. Looking forward to leftovers for dinner tonight.
Hey,
Can you elaborate on why the mushrooms prevent the burn message? I am trying this tonight and I just wanted some info on that.
Thanks!
Absolutely delicious! My new favorite recipe!
Can this be done with drumsticks? I happen to have some frozen I need to use
Hi, glad I found your site! I have a question on the step when you say cover and cook – do I change it from the sauté setting to poultry and high?
Yes.
Made the recipe and followed Rena’s suggestion. Felt it still could have used a bit more flavor.
Half of a 28 oz can (14oz) or half a 14 oz can (7oz)?
I made it twice. The first straight as given and served it with basmati rice. The second I added mushrooms and served with pasta. Both delicious.
I have to say this is the best chicken cacciatore I have ever made and I used to work in an authentic Italian restaurant. I added Worcestershire, balsamic vinegar, and garlic to it like another person commented. I also deglazed the pot with a little chicken stock threw the veggies back in chicken on top of that and then the tomatoes and bay leaf and oregano. I did not stir it just put the lid on and let it go. When it was done I took out the chicken and veggies threw the bay leaf away then took a little of the sauce and some cornstarch mixed up turned the pot on saute and mixed in my cornstarch mixture. Only takes a minute to thicken up then I put poured the sauce over the chicken and served over fettuccine since that’s all I had. Next time I will definitely make sure I have zucchini noodles. My husband absolutely I’d in love with this recipe
I am wondering how chicken thighs need 25 minutes to cook in a pressure cooker! these would cook in about 12-15 minutes and be wonderful and they only need a 10 minute natural pressure release, then release the rest of the pressure by opening the valve on the instant pot.
Mine cooked in 6 minutes and I had 8 thighs!
Is it 1/2 of a14 Oscan?
I want to add that this was especially disappointing, as I usually love Gina’s recipes. I deglazed the pan with about 1/4 c of chicken broth, so no burn notice…But no pressure either and, as I said previously, the bottom was burned.
Never coming to pressure is an issue with your Instant Pot, not the recipe. No one else seems to have had this issue
If her bottom was burned her IP would to have come to pressure. I believe that is safety mechanism.
I made this tonight just as written (no additional water). It never came to pressure and burned on the bottom!
I made this last night and it was a hit —even for my picky eaters! I did replace chicken breast for chicken thighs, since this is what I had in hand. It was so so delicious!
Will passata work as well as crushed tomatoes?
How long would I cook this with boneless, skinless chicken breasts? Looks delicious, so excited to try!
Any advice on how to alter the recipe if I don’t have a pressure cooker? I have the Ninja IQ Cooking system so i can Slow Cook, Stove Top Sear/Sautee, Steam, and Bake. Really want to make this for the super bowl next weekend!
In case you never received a reply, Gina has a similar recipe for the slow cooker and it’s wonderful! I have been making it for years but decided to try this version tonight.
Made this last week and it was delicious!! Had it over angel hair for the kids and zucchini noodles for the adults. I am so thrilled to see all these great Instant Pot recipes. Super easy to make and super easy clean up-a win win!
I got an Instapot for Christmas (IP-DUO80 V2) 8qt and decided to give this chicken cacciatore a try for the first time using it. So delicious!! Followed the instructions to a T. Used boneless chicken thighs and added mushrooms when sauteing the onion and green pepper. I was a little concerned about the amount of liquid reading other reviews, and noting that the user manual said to always use 18oz regardless. I didn’t add any additional water, just the 14oz of tomatoes as called for. No issues! Note: pressure cook for 25 minutes and natural release took exactly 20.
This was my first recipe that I made in my instant pot! Once I figured out how to get the valve to work it was amazing! I like the taste of this so much better than the crock pot version. To me, everything in the crock pot tastes the same. With this everything kept it’s own flavor. We loved this and I would defintely make it again and again. My husband thought it tasted better than a restaurant. I accidentally used the whole can of crushed tomatoes instead of half and I’m glad I did. I doubled up the bay leaf and oregano and it was all used on our spaghetti squash. There were no leftovers.
This is delicious! Another awesome recipe. I kinda just LOVE Ms. Gina and all things SkinnyTaste. I am not the cook in this family- my husband is- but he has zero interest in eating healthy- and yet again, this SkinnyTaste recipe tastes so great he doesn’t even realize it’s low cal. Thank you for all these great options!
Thank you!!
Can you advise how to cook it without a pressure cooker?
here you go https://www.skinnytaste.com/chicken-cacciatore-43-pts/
Can I double this recipe? Will it be too much in the 6qt pot?
If yoir chicken or beef is ever frozen it still takes the same amount of cook time. But simply will take a little longer to come to pressure meaning it will display “on” for a little longer. When the display changes from ON to minutes, then you know cooking has begun.
Hi–
Have you made this with frozen chicken? If so, what is the cooking time?
Hi, I’ve seen more than one question asking about cooking time if the recipe is doubled or say 2 1/2 X. I don’t want to experiment and ruin the chicken. Can anyone divulge, including the author what their results were and the amount of time for increased quantity?? How does it turn out if the chicken is not browned? Does it taste similar if it isn’t browned. Thanks!
I always brown it, but it would be fine if you don’t. It’s the same cook time if you double.
I added mushrooms and some sliced pepperoncinis to the pot before cooking. I also released the pressure after about 15 minutes instead of waiting for it to natural release and the chicken was perfect. I took the chicken out and used the saute mode to reduce the sauce a bit. Served it over spaghetti squash. Delicious!
Oh I HAVE to give this recipe a try! It looks sooo good. thank you!
I have a 3 qt instant pot and have made this recipe multiple times without any issues. When it’s finished I always remove the chicken and add a flour thickener and saute for about 5 minutes. Then replace the chicken, stir, and serve over pasta. Last night I cooked a double recipe in my new 6 qt pot and instantly got the burn message. I have NEVER added water because the sauce is so runny. I got so frustrated after stirring and it happened again that I turned off the 6 quart and made two batches in the 3 quart with no problems. Now wondering if I should take back the 6 quart pot.
I found this recipe UNDERWHELMING – First, I think it is very poorly written. It never states to deglaze the pan, or put the chicken back in after doing so. Then there is NO thin liquid for the pot to build pressure hence a “burn” notice waiting to happen. In addition, directions say to stir everything together. The photo shows the tomatoes on top and tomato products should NEVER be stirred in when pressure cooking. I made this as written with the exception of putting in 2/3 cup of chicken broth so the pot could come to pressure, and layering tomatoes on top of the chicken. Hence the sauce was watery (but I don’t feel it would be possible to pressure cook without the broth), and the flavor was bland. I’m now sorry I bought the cookbook.
The chicken cacciatore I grew up with have kalamata olives in it. Do you think they will turn to a gross mush in the IP? I want to make sure the flavor is still there but i’m thinking adding them later in the cook time will a) still leave them mushy mess and b) not deliver the flavor that I’m looking for. Any suggestions?
I would not cook them but would add them to the sauce as soon as you open the lid of the IP. Stir them in and let them stew for a min or two. They would still be quite tasty and would not be cold this way. Same with sliced green olives, also very yummy.
Over 2 years later, but just wanted to let you all know that I always add Kalamata olives to my cacciatore and they totally stay intact, just more tender. I’ve also made a recipe that uses marinated artichoke hearts, which is delicious too.
I did think this recipe would be too bland, so I added mushrooms, 2x oregano and a good pinch of red pepper flakes. And I doubled the recipe in my 6qt IP. I knew to scrape the pan of the stuck chicken bits while sautéing the veggies, so never got a burn notice. It was great, but next time I would add some garlic to the sautéed veggies. And I would deglaze with either red wine (if available), or balsamic vinegar before sautéing. Deglazing, or at least scraping is a must if you don’t want a burn notice.
Another thing I learned the 1st time I used my IP 3 yrs ago: Heat up anything you are adding before pushing start, If you start cold it takes forever to come to pressure.
I would give 3 stars for this recipe as written, 5 stars for how it came out with my changes, so I’ll give it the average of 4 stars.
We ate it for 2 dinners. Tasted even better the 2nd day (possibly because I added more oregano and red pepper flakes :o) ). I’ll have the last of it tonight, while the guys have burgers.
I made this last night in my 8qt Instant Pot. Doubled the recipe as far as sauce/etc. but only added two more chicken thighs.
I tried not adding any extra water, thinking the sauce all around the crushed tomatoes would suffice. I was wrong. I got the burn error pretty immediately. First i tried using the plastic spatula to scrape the bottom and make sure nothing was stuck. Started it again and got the burn error again. At that point I added around two cups of water and stirred it well. This did the trick and the recipe completed.
While the recipe was cooking I did some research online and found that the 8qt pot seems to be notorious for this burn error and much more sensitive than other versions. I also learned that tomato based “liquids” aren’t thin enough and can’t count as the liquid. For 8qt users, liquids/layering are pretty critical and letting the pan cool a bit after using saute was recommended as well.
At the end, everyone still loved the recipe – just sharing this info in case anyone else is making it with an 8qt. Next time I’ll probably put 1.5 cups of water in first instead of 2 and hope that is enough. The sauce does end up runnier (as another reviewer mentioned) but I pulled the chicken and sauteed for a bit which helped deplete some of the extra water — and it tasted great so even without the thickness, it’s a keeper.
This was good! I used the recipe as a base, added 8oz sliced mushrooms , diced Carrot, dried tomatoes, garlic, fresh thyme and rosemary. For the tomatoes, I had some frozen canned and frozen roasted from the garden, so I blended them and used about 16+ oz. Boneless, skinless thighs and cooked for 20 minutes, natural release for 10. Leftovers should be great!
Yum! So easy to make in the Instant Pot. Made a double batch of it last night and just made Shakshuka (steamed 2 eggs on top of sauce/chicken mixture) for 14 minutes. The yolks overcooked, but I could’ve shaved a few minutes off.
Delish! Thanks for the new week-day go-to!
I want to make this tonight but I only have chicken breasts. So with those would it be 0spts? Thank you!
If i dont have a Pressure button option, what do i do? I have the Instant Pot LUX80 8 Qt 6-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer
Do you have a “Manual” button? If so, just press that button and add or subtract time to accommodate the recipe. The “manual” button is the pressure cooker button.
Do you have a “manual” button? If so, press that (it’s the pressure button) and key in your desired time….for this recipe, 25 mins.
I have a faberware. It has no manual or pressure button, no high either.
Hi,
I have been enjoying your recipes and often make them (for the first time) when my kids come for dinner. Sunday I made this for the kids (grown) and my neighbors and everyone loved it. I made it the day before and then heated it in a large skillet, adding a little red wine and stirring in a little cornstarch mixed with chicken broth.. Served it over roasted spaghetti squash.
I want to try this recipe but I have the Instant Pot Ultra 6 qt and is says to use 2 cups of liquid when cooking, but your recipe only calls for crushed tomatoes. Will that be enough liquid or do I need to add more?
I have the instant pot ultra and it says to use 2 cups of liquid when cooking, but your recipe only calls for crushed timatoes. Do I have to also add other liquid?
Does doubling this recipe change the cook time?
This is my first recipe in my Instant Pot last night, I followed the recipe but added mushrooms. I was surprised at how much liquid was there at the finish, I should have reduced the juice as the flavor, which was good, could have been better. It tasted watered down. I wonder if I had Quick Released instead of Natural Release there would have been less liquid. It also took a long time, about 1.5 – 2 hours from start to finish, my husband kept checking to see if it was ready. Natural Release took about 35 minutes. I make a better Chicken Cacciatore in the oven for about the same time
I made this recipe. I did add some extra spices like Gara masala, cumin, cayenne pepper. I did get the dreaded BURN notice. So, I opened it up and added a cup of water.
I got the burn notice too. Do I just need to add water the next time? I took it out and finished cooking it on the stove.
My IP gave a burn notice when I cooked it the first time. I ended up dumping everything into a bowl, cleaning the IP, layered the bottom with sliced mushrooms (I’d forgotten to add them the first time, so it was serendipitous), then layered on the chicken, then dumped the sauce back on top. Didn’t stir. It worked fine. The second time I made it, I didn’t stir after adding the tomatoes and it worked just fine. Didn’t have to add water either time.
How can this recipe NOT produce a burn notice with no water or thin liquid in the pot? I’m scared to try it.
The crushed tomatoes are liquidy enough. My mom and I have both made it in our Instant Pots and have never had a Burn notice. I’ve also made Gina’s salsa chicken which uses just salsa, no water…and the salsa I use is thicker than the crushed tomatoes and I’ve never had a Burn notice for that either. Good luck!
Pressure cookers force liquid out of the meat, too.
My IP gave a burn notice when I cooked it the first time. I ended up dumping everything into a bowl, cleaning the IP, layered the bottom with sliced mushrooms (I’d forgotten to add them the first time, so it was serendipitous), then layered on the chicken, then dumped the sauce back on top. Didn’t stir. It worked fine. The second time I made it, I didn’t stir after adding the tomatoes and it worked just fine.
I made this tonight. I wasn’t home when it finished cooking and I thought it would be ok because it was a “natural release” recipe. It stayed in the IP for about an hour after. Unfortunately, this must have ruined it. The chicken was super dry and it ruined the whole meal. What a waste:(
Your IP will stay on “keep warm” mode unless turned off. This definitely ruined it.
Can you do this in a crock pot?
https://www.skinnytaste.com/crock-pot-chicken-cacciatore/
I would like to make this, but my instant pot pressure cooker doesn’t go past 4 minutes. Is it broken?
Are you sure? Which button are you pushing?
No the crockpot version of the instant pot does not have a manual function and I believe the lowest it will go is 5 minutes. But I don’t see where this recipe requires anything but 25 minutes?
Love this recipe! I make this at least once a week. I love how easy it is to tweak and still comes out amazing each time. Now I just use the entire can of crushed tomatoes and the entire pack of chicken thighs which is typically 6. No tome to Brown the thighs? No problem- it still tastes great! I ordered chicken cacciatore from an Italian restaurant recently to see what “real” chicken cacciatore tasted like and this recipe was MUCH better!
If I’m using boneless, skinless chicken breasts, will the cooking time still be 25 minutes with natural release?
Delicious! I pureed the sauce after cooking because it seemed watery and I knew my toddle wouldn’t eat the pepper pieces. Win-win, it thickened up a bit and my toddler loved it, as did the rest of the family!
Can I use the slow cooker instead of the presser cooker. How long would input it on for and is everything else the same… thanks.
I’m wondering the same!
https://www.skinnytaste.com/crock-pot-chicken-cacciatore/
Hi! Can you please confirm how long we should let the IP naturally release pressure before removing the lid?
Until the lock releases
If I double the recipe in my Instant Pot will that change the cooking times?
This might be a weird question, but which instant pot do you use? I’m looking to buy one after seeing all of the times that you use yours, and I don’t know anything about them. I LOVE all of your recipes.
Thank you! I have Insta pot 7 in 1
Wow, the chicken was so tender. Amazing recipe. I added 4 cloves of garlic and used fresh plum tomatoes (put tomatoes, peppers, garlic in blender). I also added a tbsp of Worcestershire, 1 tbsp of balsamic vinegar, 2 tbsp of white sugar (because of fresh tomatoes), 1 – 7oz can of tomato paste (also because of fresh tomatoes), 1 tsp red pepper flakes, 1 tsp onion powder, 1 tsp garlic powder and 2 tbsp butter.
This is going to be a regular dish in our house.
I will add some of your additions next time, Norm. I always normally add Worcestershire, balsamic, sugar and tomato paste to my normal recipe (non-IP recipe) and didn’t even think of it this time. Don’t know why. I was just tuned into this recipe and completely forgot lol. Hope it is still tasty.
Yes, I was surprised to see that the recipe didnt include garlic!!!! I added as well 😁
I also used chicken breasts, and added water because I have to have so much liquid in my 8 qt instant pot. When I went to cut up my chicken to eat, it just started shredding. I used red, orange and yellow bell pepper… so with that and the the shredded chicken, I made an open face sandwich with a little melted mozzarella… Makes a great sandwich too!!
Could you make this up to step 4, cover and pop the insert in the fridge and then pressure cook it later? I’m trying to find alternatives for quick dinners with my crazy busy family!
How long do you do the natural release for. This is only my second time using the instant pot. I did the cubed steak last night from your other recipe it was amazing thank you
I made this tonight, and it was great! I added the mushrooms. Will definitely make it again.
I made this tonight with 4 boneless, skinless breasts instead of thighs. I added about 1/2 to 3/4 cup water based upon other reviews. I will NOT add water in the future. It was still delicious, but it was super watery. My husband loved it and went back for seconds. It will definitely be on my “make again” list.
Great! Glad you enjoyed it!
How long did you cook in the instant pot for the boneless skinless chicken breasts?
I used boneless chicken breasts and cooked for 5 minutes. It was a tad dry, so next time i might limit the browning at the beginning to 1-2 minutes per side.
I always recommend chicken thighs since breast’s are always dry (even in the crock pot). They are tender, in that, they shred easily, but taste dry. Always!
Tried twice step for step burn each time on high pressure seemed to be better on low
Delicious! I read the reviews first and added a bit of water, I still got the dreaded BURN, so I cleaned it all up and added more water so it sealed perfectly. I also added carrots and cooked it for 18mins. It was so yummy! My kids loved it too. Thank you!
I want to make this but I only have boneless chicken thighs. Would I just reduce the cooking time?
I just made this on the stovetop using the legs and thighs of a precooked chicken. (Used the chicken breast in the wonderful lemon/dill chicken salad.) I added mushrooms, garlic, and 1/2 t dried basil. Let it simmer for about 40 minutes. Served it over white beans and wilted spinach for a nutritarian twist. Turned out awesome. Thanks so much!
Made this in the InstantPot and the only change was adding mushrooms. What a great recipe!
Quick question for an instant pot beginner. When doing the natural release, do you have it on keep warm or not? Thanks in advance!
Gina,
The cooking time seems rather long to me. Are you including the time for natural release or is 25 minutes the actual cooking time?
thanks.
no, this is the time I set on the pressure cooker. Feel free to cook it less if you wish.
Made this with boneless skinless thighs. I added mushrooms as well. When it was done i shredded the chicken a nd served over spaghetti squash and topped with parmesan. Excellent!
Made this last night with zoodles and pasta was delish!!
I made this tonight and it was excellent! I added some mushrooms and a little garlic powder. One comment….After reading several other recipes for cooking chicken thighs in the instant pot, I only cooked it 13 minutes with instant release instead of 25 minutes with normal release as instructed. The boneless chicken thighs were pretty much perfectly done. As a new instant pot user, I’m still trying to figure out why there are so may different cooking times out there. I’ve over- cooked several things , so have started cross-checking every recipe for consistency in cooking time.
I forgot to add….I also thickened the sauce with a little cornstarch slurry.
Before Imake this … With no thin liquid in this, what will prevent the dreaded BURN from the Instant Pot, or is this done pot in pot?
I wonder if all Instant Pots are not the same? This never happens to me, or perhaps some tomatoes are thicker than others? Maybe 1/4 cup chicken broth first, then the sauce?
I am going to make this tonight but will do it with homemade sauce and chicken breast because I don’t like the thighs.
This has become a family favorite! So tender and flavorful.
Was wondering why 25 minutes? I️ did a recipe with bone in chicken thighs last night (fit 12 in my 8 qt!) and cooked for 11 min high pressure NR 10 minutes then QR. Is it the tomato sauce? My recipe was just spices on chicken onions garlic and chicken broth.
That was a disaster.It was watery and it had no flavour at all.Everything was turned to mush. I don’t recommend this recipe to anyone.
This chicken smelled amazing, and tasted just as good. It was fall off the bone tender and even better the next day for lunch.
I would use chicken breasts because I don’t like dark meat.
Delicious and quick weekday dinner
I just made this tonight so delicious! Mine ended up with a much thinner sauce than yours. What do you think I did wrong… instant pot newbie here
Love the recipe but mine ended up with a lot of water! Any way to reduce the amount of water or maybe I should thicken it for a sauce?
Tried this tonight but my instant pot beeped “burn” after only a few moments. Seems the crushed tomatoes I used were maybe too thick (should have added little water). When thick sauce got on the bottom it scorched. I transferred everything over to another put and have it on the stove. Will have to tell you how it tastes later
My son said the “BEST CHICKEN EVER!!” I use your recipes all the time! They’re all so awesome.
Question: Does the Chicken Cacciatore freeze very well? I made a double batch and have lots leftover.
I think this may make a good dinner for a busy night in the future.
Very tasty and easy!
If I add more chicken thighs and veg do I need to cook it longer in instant pot. Thanks. Love your recipes.
I have a package of 12 chicken thighs. Will I need to cook it longer in the instant pot.. I will add more tomatoes and veg.
Same time
Hi…Gina do any of you cookbooks that have the freestyle points in them yet? Also why does the Chicken Cacciatore in the crockpot have more points than the instapot? Thanks for all the great recipes.
Cookbook points are listed under the cookbook tab on the site.
I was wondering why it is more points for the Chicken Cacciatore in the crockpot than in the instapot Thanks.
This confused me because I have the IP Lux 60 and in the directions it says sauté and then after adding everything to cover it and cook 25 minutes, you can not cover it in sauté mode so they need to tell you to change to Manuel so that way it cooks under pressure. I was standing here trying to figure out what to do after I read DO NOT cover in sauté mode.
Hi, Can someone please tell me if I can use the Pam 100% Olive Oil Cooking spray instead of spraying actual oil? Does that work the same way? Thanks in advance!
I made this last night and was delicious but then all your recipes are .
Thankyou Gina ?
Gina can you double this ?
If I use (3) skinless bone in chicken breast would that change the cook time?
Another great recipe. I left my onions and peppers in chunks so they wouldn’t disappear. I used mushrooms and left them whole. Otherwise followed to the letter. I made my spaghetti squash in the IP first. An amazing dinner. This was restaurant quality.
IP newbie here. What settings and time did you use for the squash? Thank you.
I’m going to do boneless skinless chicken breasts instead of thighs & hope it turns out the same
with 0 freestyle points
will get back & let you know how it turned out
Mine won’t come to pressure because it keeps burning to the bottom. Really frustrated!!
I tried it today and it burnt as well. After the first burn notification, I took it out, cleaned the pot, and put it back in along with adding the other 14oz tomatoes and 1 cup of water, but it burned again. I finished it in a deep frying pan, so was able to salvage it. I was using an 8qt Instant Pot. Any suggestions?
How long does natural release usually take? Mine has been sitting for 20 minutes and the silver float valve is still way up. Do I need to wait for it to go down on its own or can I vent it after waiting a certain amount of time?
I got a 3qt instapot. Will this recipe for or so I have to cut it in 1/2? Thanks!
Can you double this? If so, how would cooking time change?
Should still be the same.
Hello, Gina,
What are the WW freestyle point values of this dish? WW website says that chicken thighs without skin are 4 points per thigh. How is this recipe only 3 points per serving?
Thank you!!!!
Are you using the recipe builder?
Gina,
I just came across this recipe and it looks delish but I am wondering why you don’t add some water for the steam on the IP – all the posts I have seen said if you don’t have water, your food will “burn” I am excited to try this dinner but I just wanted to check to see if there was a specific reason.
It didn’t burn for me, the sauce is my liquid
My wife just tried this recipe, in an 8 qt Intant Pot. The pot wouldn’t pressurize & it signalled Burn. She kept having to add a little more liquid (not to mention her frustration in cleaning the pot each time). So after 3 stoppages & adding 20 oz of water the instant pot finally pressurized. are we missing something……?
Made this with 6 thighs, 21oz tomatoes, 1.5 cup frozen onion and pepper stir fry blend, 3/4 tsp dried oregano, 1 bay served over brown rice. I cooked the veggies until most water was evaporated before adding chicken and tomatoes. Used same timing, and if my kids hadn’t been screaming for supper, I would have simmered more water off at the end for a thicker sauce. This meal was fantastic. Good enough for me to write recipe on a recipe card, and to leave a review. Speaks volumes…Also my 11 month, 3 year, and 5 year olds all enjoyed it 🙂 Thank you!
You’re welcome Mamie! Thank you!
I’m new to using the IP! If I double the recipe, should I still use the same cook time?
Yes!
Hello! I am wondering if this recipe can be doubled / tripled ?
can this recipe be doubled / tripled ?
Anyone use this using a crock pot? I don’t have an instant pot. How long do you cook?
There is recipe on the website for Gina’s crockpot Chicken Cacciatore.
Hi Gina! What model Instant Pot do you have?
Thanks!
The 6-quart 7-in-1
This recipe looks delicious! I just got my Instant Pot, but my understanding is that it is great for cooking meats from frozen in a short amount of time. Could I use frozen chicken thighs with this? How would I need to adjust the cooking time? Thank you!
I have had my instant pot for months and months and this is the first dish I’ve made that wasn’t a complete disappointment! Very delicious. The chicken was well cooked and had great flavor. I am definitely making this again.
Great!
OMG!! Made this Sunday in my pressure cooker for dinner tonight!! It was so good. I modified it by using boneless skinless chicken breast. 0 SP wow!! Thanks Gina
How long did you cook it for? S
Planning on making this over the weekend. Can anyone tell me how well it freezes? TIA!
So good!! This was the first recipe I tried in my Instant pot. It was really easy and delicious. I used boneless chicken and all red pepper. I will definitely be making this again. Thanks Gina! ????????
The first recipe I made in the Instant Pot, we loved it!
This was amazing. My four year old son and two year old twin girls said it was the best chicken in the world. They had seconds.
Awesome! Kid approved!
Hi Gina-
I am a relatively new instant pot user. Did you find that this recipe had enough liquid to come to pressure and not scorch? Should we be adding a cup of water? Thanks for your help!
It was fine for me.
My first time making it and it did not come to pressure for me. I had to add a little water and hopefully this will help.
Hi..!! Would the time change if using boneless skinless thighs?
Made this tonight. Was really good. I used boneless thighs, added garlic, dried basil and more oregano ( we like herbs) and reduced the cooking time to 18 min HP. Made it at 1 pm and had it sit on “keep warm” until we ate at 6! Will make it again as the family loved it.
good to know. Like your suggestions, thank you
Can this be made in a crock pot?
https://www.skinnytaste.com/crock-pot-chicken-cacciatore/
do you think I could throw the spaghetti squash on top of this like you do with the tomato sauce or would 25 minutes on high pressure be too much for the squash? Love it with the sauce but that one is just 15 mins so don’t want it to explode on me LOL
I think it would be too long.
Just made this for meal prep, and I must say the predominant thing that ran through my mind was that it smells like pizza sauce! Made no changes except I used 6 thighs instead of 4 (for the week), and there was plenty of liquid from 1 14 oz (400g because I am in the UK) of canned tomatoes. Thanks for the recipe!
will this work in a 3 quart One Pot?
OMG this was the best Whole 30 approved meal I’ve ever made! I also poked my spaghetti squash all over and put it in the instant pot on top of the Chicken Cacciatore like your one-pot spaghetti squash and meat sauce recipe and it came out perfect. Thanks so much for all your amazing recipes, Gina!
You’re welcome Liz! Glad you enjoyed it!
Just saw this on an instant pot IG and had to check it out. Will be one of my prep meals this Sunday.
Thanks for your inspired , yet simple recipes!! ❤️