Instant Pot Chicken Cacciatore

This Instant Pot chicken cacciatore recipe is made with bone-in chicken thighs, mushrooms and herbes de Provence for a super flavorful meal.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 392 Calories

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 tablespoons tomato paste
• 1 pinch red pepper flakes
• 1 (14 ounce) can stewed tomatoes
• 1 pinch ground black pepper to taste
• 1 (4 ounce) package sliced fresh mushrooms
• 2 teaspoons herbes de Provence
• 3 cubes chicken bouillon, crumbled
• 4 (6 ounce) bone-in chicken thighs, with skin
• 0.5 onion, chopped
• 0.75 cup water

Recipe Instructions

Step 1

Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

Step 2

Place mushrooms, celery, and onion in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper.