Instant Pot Chicken Cacciatore Recipe

I used boneless, skinless chicken breasts because that is what my wife prefers, and that requires some changes to the recipe, but not such that it becomes unrecognizable from the original. I cut the chicken breasts in half and did not brown them. Chicken breasts tend to dry out fairly quickly. I then cooked them for 6 minutes instead of 11. They were perfectly cooked. I added an extra pound of mushrooms, an extra tbsp of tomato paste, and used better than bouillon instead of bouillon cubes. If you go the better than bouillon route you will need to add salt. Bouillon cubes are salty by themselves. Finally, after it was cooked I removed the chicken, turned the instant pot to sauté, reduced the sauce and added some corn starch to thicken it even more. I then shredded the chicken into large chunks and returned it to the sauce for about 2 minutes. Except for the added mushrooms and tomato paste I did little to change the taste, and I have to say it was and is wonderful. It is great the first time you eat it and better the second and third time. A great recipe. Thank you.

I definitely will make it again. I used an 8-pack of thighs, so I doubled all ingredients. No mushrooms on-hand, so I added diced zucchini and chopped kalamata and green olives. I sauteed the veggies, not the thighs. Inserted the trivet and stacked the thighs. About 1.5 cups of chicken broth, 14 oz can of tomato sauce, 14 oz. can of diced tomatoes, and a 6 oz. can of tomato paste was mixed and dumped over the chicken. Eleven minutes of high pressure, ten minutes of natural release, and ten minutes to reduce on sautee with the spices added. Delicious! The thighs came out as tender as a big-box store's rotisserie chicken.

Mmmmmk, so this was my maiden voyage on my new IP Ultra. In fact, it was my first ever attempt at using a pressure cooker. This is gonna be a long review because if you are like me, a newbie, you appreciate lengthy details! I read up on the IP before it was delivered and watched a bunch of YT videos. I "kinda" knew some of the challenges I might face (mainly the BURN issue) so I had a heads up. I also read the reviews here to comb through feedback for other issues. I have made this dish traditionally so I already knew I'd probably alter it a bit. I compared a half dozen recipes looking for additional ingredients I might want. Let me preface this by saying my dish came out PHENOMENAL! Also, I was aiming for more of a "stew" texture as I'd be putting it over roasted spaghetti squash. Heres what I changed: 3/4 onion instead of 1/2 4 cloves garlic pressed instead of 2 minced 2 tsp. Better Than Bouillon instead of cubes 28 oz. can crushed tomatoes instead of 14 oz stewed 1/2 can tomato paste instead of 2 T Here's what I added: 3/4 cup bell pepper ( I mixed green and red) and cooked with the celery etc. 1 tsp red pepper flakes, 1 tsp onion powder, 1 tsp garlic powder... mixed together with the Herbs de Provence. Mixed 1 TBL balsamic, 1TBL Worcestershire, 2 tsp Better than Bouillon, 3 TBL capers. Added when the "cubes" were to be added. I put my IP on Saute (remember this is my FIRST time ever) and watched as it preheated. The oil eventually started to smoke while preheating

First time making this recipe. It is delicious! Followed the recipe, using boneless skinless thighs, used Better than Bouillon, mostly doubling the recipe, added about 1/2 cup of Merlot and I made it in an electric skillet with a detachable pan and put the pan in the oven after sautéing the veggies and the chicken then added the tomatoes and mushrooms for about 30 minutes. I served it over pasta with fresh shaved Parmesan. Fabulous recipe!

I didn’t have any mushrooms so left them out. Also didn’t have herbes de Provence so used Italian seasoning and a 1/2 tsp of oregano. I also used a couple of drumsticks and three thighs (it’s what I had on hand). I thickened the sauce with 2 tbsps of cornstarch with 1/2 cup cold water after I took out the chicken and shredded the meat off the bones. Once the sauce was thickened I added the meat back in and served over rotini pasta. My family really enjoyed the flavour and the guys came back for seconds. Will definitely make this a regular on our menu.

It's been 25 years since I made this. With the Instant Pot It's even better! I made some changes. I used chicken legs, sauted green peppers, onions and celery. I added flour to thicken the sauce and a little bit of salt for taste. I definitely will make this again, but next time I will not sauté the chicken. You can't tell it's been browned any way. But I added an additional 20 minutes, because my chicken was frozen and the chicken fell off the bone. It's Amazing!!!

One of my favorite Instant Pot recipes. It works equally well with boneless, skinless chicken thighs. Delicious with or without the mushrooms. I replace one or two of the bullion cubes with sodium free to back off on the salt content. I’m also heavy handed with the red pepper flakes because I like the heat. I’ve also thickened the sauce with a half tablespoon of cornstarch in cold water after it’s finished cooking. It’s nice served over some egg noodles.

Made this recipe last night and just loved it! Like some of the others here, I made some changes. I love a lotof hearty red sauce with my chicken Cacciatore, so I added a large (28 oz) can of crushed tomatoes, a generous dollop of more tomato paste, and another teaspoon of Better Than Bouillon (which I prefer over the dry cubes that have too much salt) and I adjusted the seasoning accordingly. I also used an Italian seasoning blend since I didn't have and couldn't find herbes de Provence. I let it all simmer on the saute setting for 30 extra minutes and served it over linguine. Delicious! I will make this again!

Rave reviews from my wife and guests. I used boneless chicken thighs and added 1 red pepper and 1/2 diced carrot, otherwise follow the instructions. I also cut off any excess fat on the boneless chicken thighs. They can be cut with a fork and melt in your mouth. Served over your favorite pasta, rice or potatoes.

My 7 year old granddaughter and I prepared this dish together and only made two changes. We removed the skin from the thighs and we used a 14oz can of the hunts roasted garlic diced tomatoes instead of stewed tomatoes. We served this dish over roasted spaghetti squash and thoroughly enjoyed a light yet satisfying and quite flavorful dinner. With the few changes we made, our dish was less than 300 calories per serving, yet no one left the table hungry! This recipe is a keeper and an easy one for the short on time.

This was amazing!! I was a little concerned that it wasn’t going to come out well... because I made a few subs.. but- ovbs this is The Most Perfect Recipe ever, because it was still awesome with my subs! I subbed boneless thighs and crushed tomatoes for the stewed. I used a whole 28oz can of crushed tomatoes and didn’t use any paste. Wow. Keeper!!!!!!

I love mushrooms so I doubled (8 oz). Because of amount of vegetables to sauté, I sautéed the onions, celery and bell pepper (added these, too) first, then used a slotted spoon to remove from pot and sautéed the mushrooms. I added the garlic at the end of this stage. I also used Better than Bullion instead of cubed, and stirred in one teaspoon to the vegetables with the herbs before putting the chicken on top, then added 1 more teaspoon on the chicken and poured the tomatoes in. I couldn't find canned stewed tomatoes but used canned whole. I think fire roasted or some other favored would be better. I also used two cans and then at the end reduced the liquid as suggested in the recipe and stirred in 1 teaspoon cornstarch (mixed with 1 T. cold water) to thicken the sauce. Served over riced cauliflower. Very good!

Absolutley love this recipe. It is my go to for my overnighter in the middle of the week. Over jasmine rice can't beat it!!!!!

Very simple and it tastes great! Pressure cooker makes it so easy, too. My family’s favorite recipe!

It’s simple and easy…I use le cuisine pot with lids into the oven with low temperature 300F for 1 hr with no longer pink chicken!

SO GOOD!! Didn't have celery, so I diced up a red bell pepper. Came out amazing.

Used boneless, skinless chicken thighs, Better Than Bouillon and doubled everything. Delicious!!!

Really great recipe. I used chicken breast because that is what I had. It was wonderful, but would have been more wonderful if I could have used the flavourful thighs. Very easy to make with simple ingredients. Excellent flavour in the sauce. I accidently added too much water and needed to simmer to thicken. I also added some red peppers because my grandmother always did. I look forward to making it again, but with the chicken thighs if I can get them.

This recipe is officially my go-to.

We loved it. Easy to make and the directions were simple. My husband instantly said it's a do again.