Chicken Cacciatore for the Instant Pot®

Chicken thighs are cooked in a mixture of tomato sauce, herbs, and a generous splash of red wine in this cacciatore recipe for the Instant Pot®.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 480 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup all-purpose flour
• ¼ teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 onion, finely chopped
• ¼ cup dry red wine
• 2 tablespoons olive oil, or more as needed
• 1 pinch red pepper flakes, or more to taste
• 8 skinless, bone-in chicken thighs, fat trimmed
• 1 (30 ounce) can tomato sauce

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 2

Mix flour, salt, and pepper together in a shallow bowl.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil.

Step 4

Dredge 4 chicken thighs in the flour mixture and shake off any excess. Saute until golden brown, 4 to 5 minutes per side. Transfer to a plate. Repeat with remaining 4 chicken thighs.

Step 5

Heat remaining 1 tablespoon oil in the pot. Add onion. Cook and stir until translucent, 4 to 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Pour in wine and scrape the browned bits of food off the bottom of the pot with a wooden spoon. Continue cooking until the wine has almost evaporated. Add tomato sauce; stir in oregano, basil, parsley, red pepper flakes, and bay leaf.

Step 6

Return chicken thighs to the pot and turn to coat with sauce. Close and lock the lid. Close the vent. Select Chicken function; set timer for 10 minutes. Allow 15 to 20 minutes for pressure to build.