Dinner guests will devour this Instant Pot® chicken cacciatore filled with colorful bell peppers and a beautiful blend of Italian flavors.
Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
279 Calories
Recipe Instructions
Step 1
Dredge chicken thighs and breasts with salt, pepper, and flour.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 the olive oil. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
Step 3
Heat remaining olive oil in the pot. Saute celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, diced red bell pepper, and roasted red pepper. Saute until fragrant, about 1 minute more.
Step 4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Step 5
Return chicken to pot. Add Cabernet Sauvignon, tomato paste, red pepper flakes, garlic powder, onion powder, bouillon, and Italian seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
Ingredients
1 red bell pepper, diced
1 small onion, chopped
2 teaspoons onion powder
4 cloves garlic, minced
3 stalks celery, chopped
2 teaspoons garlic powder
3 tablespoons tomato paste
1 green bell pepper, diced
2 teaspoons Italian seasoning
1 (8 ounce) package sliced fresh mushrooms
2 teaspoons chicken bouillon granules
1 tablespoon sea salt
1 pound skinless, boneless chicken thighs
1 tablespoon fresh ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 small skinless, boneless chicken breasts, halved lengthwise
