Recipes Main Dishes Chicken Chicken Cacciatore Recipes Best Instant Pot Chicken Cacciatore 4.9 (22) 18 Reviews 2 Photos A little work up front, barely any cooking time, amazing outcome. Serve this to guests, and they will be amazed by your mad Instant Pot/pressure cooker skills. Serve by itself or over pasta or rice. Also can add a little freshly ground Parmesan cheese. Submitted by Shelly Exel-Miles Updated on January 29, 2025 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 35 mins Additional Time: 5 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 pound skinless, boneless chicken thighs 2 small skinless, boneless chicken breasts, halved lengthwise 1 tablespoon sea salt 1 tablespoon fresh ground black pepper ¼ tablespoon cornstarch 3 tablespoons extra-virgin olive oil, divided 3 stalks celery, chopped 1 small onion, chopped 4 cloves garlic, minced 1 (8 ounce) package sliced fresh mushrooms 1 green bell pepper, diced 1 red bell pepper, diced 2 large jarred roasted red bell peppers, chopped ¾ cup dry Cabernet Sauvignon 3 tablespoons tomato paste 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons chicken bouillon granules 2 teaspoons Italian seasoning 1 ½ teaspoons red pepper flakes, or to taste Directions Dredge chicken thighs and breasts with salt, pepper, and cornstarch. 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. 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. 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. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cook's Notes: Use all organic/free-range ingredients if you can. Flour can be substituted for cornstarch. I Made It Print 41 home cooks made it! Nutrition Facts (per serving) 279 Calories 13g Fat 13g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 279 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 13% Cholesterol 62mg 21% Sodium 1283mg 56% Total Carbohydrate 13g 5% Dietary Fiber 3g 11% Total Sugars 6g Protein 23g 45% Vitamin C 68mg 76% Calcium 55mg 4% Iron 13mg 72% Potassium 620mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.