Chicken Cacciatore

by | Jun 30, 2022 | Dinner, Recipes


  • 2 pounds boneless skinless chicken thighs

  • 1 tsp salt

  • ½ tsp freshly ground black pepper

  • 2 tbsp olive oil or grapeseed oil

  • ½ cup dry red wine

  • 2 tbsp tomato paste

  • 1 large red bell pepper, sliced

  • 1 medium yellow onion, sliced

  • 3 cloves garlic, chopped

  • 1 (15 ounce) can diced tomatoes with their liquid

  • ¼ cup chicken broth, may substitute water

  • 1 ½ tsp Italian seasoning

  • ½  tsp red pepper flakes (optional)

  • 1 bay leaf

  • 1 tsp cornstarch or arrowroot powder

Note: Try adding sliced mushrooms, sliced olives, or capers for more complex flavors

Suggested garnish: Freshly basil or parsley 

Serve dish alone, over rice, or riced cauliflower


  1. Trim fat off of chicken thighs, and season both sides with salt and pepper.

  2. Select the saute setting on the electric pressure cooker and heat oil.  Add approximately half of the chicken thighs, and sear for 4 minutes.  Flip chicken with tongs and sear the other side for an additional 4 minutes.  Transfer the seared chicken to a plate.  Repeat searing process with the remaining chicken thighs.

  3. Add the red wine and tomato paste to the empty cooker to deglaze the flavor bits adhered to the bottom.  Keep the cooker on saute setting while stirring well.

  4. Add the bell pepper, onion, and garlic to the liquid and saute for 3 minutes, until the onions have softened slightly.

  5. Incorporate to the pot, tomatoes with their liquid, chicken broth, Italian seasoning, red pepper flakes, and bay leaf.  Stir mixture well.  At this time add any optional extra flavors such as sliced mushrooms, sliced olives, or capers.

  6. Return the chicken thighs to the pot.  Nestle chicken into mixture while turning each piece to coat it with the liquid.

  7. Secure lid of electric pressure cooker and move pressure release valve to sealing.  Press the cancel button on the machine, and select poultry pressure cook setting.  Select high pressure, and set cooking time for 12 minutes.  The machine will take a few minutes to preheat the pressure cook setting.

  8. After cooking time has elapsed, perform a quick release of the pressure release valve by moving to venting position.

  9. Transfer chicken, peppers, and onions to a serving dish.  Thicken and reduce the sauce by selecting the cancel button to reset the machine, then select saute setting.  Stir continuously for 10-12 minutes.  To further thicken the sauce, add cornstarch or arrowroot powder to ¼ cup of cooking liquid.  Slowly incorporate this slurry into the sauce as you stir.

  10.  Serve chicken mixture alone, over rice, or riced cauliflower.  Spoon the sauce over chicken and vegetables and serve right away.  Garnish with chopped basil or parsley.

*Note: if using dutch oven; preheat the oven to 350 degrees fahrenheit prior to beginning searing/saute steps.  Repeat preparation steps as directed.  To finish cooking, place the lid on the pot and put it in the oven. Cook for 1 hour.  After cooking, remove chicken, bell pepper, and onion as directed to reduce sauce. 

-Adapted from “The Essential Instant Pot Cookbook”