Instant Pot Chicken Cacciatore is a fast, comforting Italian classic made easy in a pressure cooker. The sauce is bold and chunky—full of tomatoes, onions, bell peppers and tender chicken. Serve it over pasta, roasted spaghetti squash, rice or polenta for a satisfying weeknight meal.
Instant Pot Chicken Cacciatore Recipe
This Instant Pot version preserves all the comforting flavors of traditional chicken cacciatore while cutting hands-on time. The pressure cooker helps the chicken become juicy and tender while the tomatoes and aromatics reduce into a savory, well-rounded sauce. It’s a great way to enjoy hearty Italian flavors on busy nights.
When I was growing up, chicken cacciatore was a Sunday-night favorite. We always piled it over pasta or egg noodles and topped it with a generous grating of fresh cheese. It’s pure comfort food and always brings back memories of family meals. For a lower-carb option, I often serve it over roasted spaghetti squash; otherwise, plain pasta, rice or creamy polenta are excellent choices.
While this recipe works with any chicken cut, I prefer bone-in, skinless chicken thighs. The bones add flavor and the thighs stay juicy and tender after pressure cooking. If you use boneless chicken, reduce the cook time slightly and check for doneness. This recipe makes an easy, family-friendly dinner and stores well as leftovers.
Instant Pot Chicken Cacciatore
Prep time: 10 mins | Cook time: 35 mins | Total: 45 mins
Yield: 4 servings | Serving size: 1 thigh with 1/2 cup sauce
Ingredients
- 4 chicken thighs, bone-in, skin removed
- Kosher salt and fresh black pepper, to taste
- Olive oil spray or 1–2 teaspoons olive oil
- 1/2 can (14 oz) crushed tomatoes
- 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 the chicken on both sides with kosher salt and freshly ground black pepper.
- Set the Instant Pot to Sauté. Lightly spray the insert with olive oil or add a small amount of oil. Brown the chicken thighs on both sides, a few minutes per side, until golden. Remove the chicken and set aside.
- If needed, add a little more oil and sauté the diced onion and diced red and green bell peppers until they soften and begin to caramelize, about 4–5 minutes.
- Return the browned chicken to the pot on top of the vegetables. Pour the crushed tomatoes over the chicken and vegetables. Sprinkle in the dried oregano and add the bay leaf. Stir gently to combine, seasoning again with salt and pepper to taste.
- Close the lid and set the Instant Pot to High Pressure for 25 minutes. When cooking finishes, allow a natural pressure release for best texture.
- Open the lid, remove and discard the bay leaf, and taste the sauce, adjusting seasoning as needed. Garnish with chopped basil or parsley and serve hot over pasta, roasted spaghetti squash, rice or polenta.
Notes and tips
- Bone-in thighs add richness to the sauce; if using boneless thighs or breasts, reduce pressure cook time to avoid overcooking.
- For extra depth, add sliced mushrooms when sautéing the vegetables. Peppers and onions can be adjusted to your taste.
- If you prefer a thicker sauce, set the Instant Pot to Sauté after pressure cooking and simmer until the sauce reduces to your desired consistency.
Nutrition (per serving)
Calories: 133 kcal | Carbohydrates: 10.5 g | Protein: 14 g | Fat: 3 g | Fiber: 1 g | Sugar: 5 g | Sodium: 273 mg
Final note
This Instant Pot Chicken Cacciatore is straightforward, flavorful and comforting—perfect for busy evenings or when you want a reliable, homey Italian dinner. Make a double batch to enjoy leftovers, which taste even better the next day as the flavors continue to meld.