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
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Dredge chicken thighs and breasts with salt, pepper, and cornstarch.
Step 3
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 1/2 tablespoons olive oil in the Instant Pot bowl. Add chicken and cook until browned on both sides, flipping halfway using tongs, about 10 minutes. Transfer chicken to a plate.
Step 4
Heat remaining 1 1/2 tablespoons olive oil to the Instant Pot bowl. Sauté celery and onion until translucent, about 3 minutes. Add garlic; stir in mushrooms, green bell pepper, red bell pepper, and roasted red bell peppers. Sauté until fragrant, about 1 minute more.
Step 5
Return chicken to the bowl. Add Cabernet Sauvignon, tomato paste, garlic powder, onion powder, bouillon, Italian seasoning, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the 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
