The Ultimate Instant Pot Chicken Cacciatore: Easy, Flavorful, and Comforting

A shortcut to rich, braised chicken in a vibrant herb-infused tomato sauce.

By Medha deb

Created on Sep 12, 2025

A shortcut to rich, braised chicken in a vibrant herb-infused tomato sauce.

Instant Pot Chicken Cacciatore: Classic Comfort Made Simple

Few dishes embody comfort food quite like Chicken Cacciatore. Translating to “hunter-style,” this rustic Italian favorite features braised chicken thighs simmered with an aromatic blend of bell peppers, onions, mushrooms, garlic, tomatoes, and herbs. Traditionally, it’s a slow-cooked meal, but thanks to the Instant Pot, you can enjoy deep, rich flavors and perfectly tender chicken in a fraction of the time.

Why Choose Instant Pot Chicken Cacciatore?

Speed: Enjoy the slow-cooked taste of braised chicken in under an hour.
Convenience: The Instant Pot is a one-pot wonder—use it to sauté, pressure cook, and reduce sauces in the same vessel.
Flavor: Pressure cooking melds the flavors efficiently, producing juicy, melt-in-your-mouth chicken and a sauce that clings to every bite.
Versatility: Easily substitute ingredients or add your own twist.

What is Chicken Cacciatore?

Chicken Cacciatore is a traditional Italian dish prepared by braising chicken with a medley of vegetables, tomatoes, wine, and seasonings. It’s often served over pasta or noodles and accompanied by a fresh green salad. The dish’s hallmark is its rich, savory tomato sauce and fork-tender poultry, making it a family favorite for comforting weeknight meals or special occasions alike.

Essential Ingredients

Gather these key ingredients for an authentic taste and texture. This recipe is designed for a 6-quart Instant Pot, but it can be adjusted for different sizes.

Ingredient	Quantity	Description & Tips
Chicken thighs (skin-on, bone-in)	8 pieces	Adds flavor and keeps meat moist; you may substitute with drumsticks or a mix of cuts.
Kosher salt	1/2 tsp. + extra	For seasoning; adjust to taste.
Black pepper	1/2 tsp. + extra	For seasoning; enhances overall flavor.
All-purpose flour	1/2 cup	Helps brown the chicken and slightly thickens the sauce.
Olive oil	2 Tbsp.	For sautéing; use extra virgin for best flavor.
Dry white wine or low-sodium chicken broth	1/3 cup	Deglazes the pot and adds acidity; broth is a non-alcoholic substitute.
Tomato paste	2 Tbsp.	Intensifies tomato flavor and thickens the sauce.
Red pepper flakes	1/2 tsp.	Adds a gentle heat; adjust to taste.
Ground thyme	1/2 tsp.	Provides earthy, herby notes; substitute with Italian seasoning if desired.
Ground turmeric	1/4 tsp.	Adds color and mild warmth; optional but recommended.
Garlic cloves (minced)	5	Boosts the aromatic profile.
Bell peppers (any color, sliced)	2	Sweet, colorful, and classic to this recipe.
Medium onion (halved & sliced)	1	Provides depth of flavor and sweetness.
Canned diced tomatoes	14.5 oz.	The base for the sauce.
Cremini mushrooms (sliced)	8 oz.	Adds umami and heartiness.
Wide egg noodles	12 oz.	Traditional pasta to serve with the chicken and sauce.
Green salad	as needed	For serving; balances the rich stew.

Step-by-Step Directions

Season and Dredge Chicken: Generously sprinkle both sides of the chicken with salt and pepper. Dredge each piece lightly in flour, shaking off the excess. This helps achieve a golden crust and will slightly thicken the sauce during pressure cooking.
Brown the Chicken: Set your 6-quart Instant Pot to sauté mode. Pour in the olive oil and, working in batches, sear the chicken thighs skin-side down, letting them brown for 6–8 minutes per side. Remove chicken to a plate when golden. Browning is crucial for flavor development.
Deglaze and Build the Sauce: Add wine (or broth), tomato paste, red pepper flakes, thyme, and turmeric to the Instant Pot while it’s still on sauté, scraping up any browned bits. Let it cook until the alcohol scent dissipates (about 2–3 minutes).
Add Aromatics and Vegetables: Stir in minced garlic, sliced bell peppers, onion, diced tomatoes, and mushrooms. Season again with a sprinkle of salt and pepper. Toss everything to coat the vegetables evenly with the cooking liquids and flavorings.
Pressure Cook: Return the chicken to the Instant Pot, placing the pieces on top of the vegetable mixture. Lock the lid and set the steam valve to the “sealing” position. Set to pressure cook on high for 20 minutes. This shortens the traditional braising period while giving you juicy, fall-off-the-bone chicken.
Release Pressure Safely: Once the timer is done, carefully use the handle of a wooden spoon to turn the steam valve to the venting position for a manual release. Use caution—steam will be very hot!
Thicken the Sauce: Remove cooked chicken briefly to a plate. Set the pot back to sauté on high and simmer the vegetables and sauce for about 10 minutes, reducing and thickening the mixture. Meanwhile, cook the egg noodles according to package directions and drain.
Serve: Toss the hot, drained noodles with the rich vegetable sauce in a large bowl. Arrange browned chicken on top. Garnish with chopped parsley and a sprinkle of parmesan cheese (optional) for extra Italian flair. Serve alongside a fresh green salad.

Tips for Perfect Chicken Cacciatore

Chicken Options: Chicken thighs provide extra moisture and flavor, but you may use a whole cut-up chicken or your favorite mix of pieces. Leaving the skin on is recommended for both flavor and a satisfying texture.
Vegetable Variations: Add olives or capers for Mediterranean depth, or use a mix of red and yellow bell peppers for a sweeter sauce.
Gluten-Free Modification: Substitute gluten-free flour for dredging and serve over gluten-free pasta or rice.
Wine Choice: Go for a dry white wine for its acidity, or omit entirely in favor of more broth for an alcohol-free meal.
Make-Ahead: Chicken Cacciatore reheats beautifully, making it an excellent option for meal prep or leftovers.

Serving Suggestions

This dish shines over a bed of egg noodles, but you can also pair it with:

Al dente pasta such as spaghetti, rigatoni, or fettuccine
Creamy polenta
Steamed rice or cauliflower rice for a lower-carb version
Fresh, crusty bread to mop up the flavorful sauce
A crisp green salad with vinaigrette for balance

Instant Pot Cooking Tips & FAQ

The Instant Pot is a kitchen superstar. Here’s how to leverage its strengths for even more delicious meals.

Sauté Function: Use this for browning meats and softening vegetables—it greatly enhances final flavor.
Deglazing: Always scrape up the browned bits after sautéing with some liquid (wine or broth) for maximum flavor and to prevent burn warnings.
Natural vs. Quick Release: For most poultry, a quick manual release works, but let the pressure come down naturally if you want even juicier results (just add several more minutes to cooking time).
Layering: Place chicken on top of veggies for best texture—this prevents the skin from becoming soggy.

Other Easy Instant Pot Recipes

If you love how convenient the Instant Pot makes weeknight dinners, try these quick favorites:

Instant Pot Soup Recipes for Cozy Meals
Pressure Cooker Corned Beef for Traditional Flavors
Pork Lettuce Wraps with Asian-Inspired Sauces
BBQ Chicken Tacos—an Instant Pot Family Hit
Easiest Fresh Chicken Breasts in Your Instant Pot
Quick Chicken and Dumplings
Dr Pepper Ribs—Tender, Sticky, and Sweet
Lentil Soup for a Hearty Plant-based Meal
Classic Pot Roast — Drummond Family Fave
Thanksgiving Recipes Perfected for the Instant Pot
Perfect Chicken Thighs Every Time
Spicy Taco Soup for Any Season

Classic Chicken Cacciatore: Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts?

A: Yes, but results may be slightly less juicy and flavorful than with bone-in, skin-on thighs. Reduce the pressure cooking time to 12–15 minutes and be careful not to overcook, as breasts dry out faster than thighs.

Q: What can I use instead of egg noodles?

A: Spaghetti, rigatoni, polenta, rice, or even mashed potatoes all pair well with the rich sauce.

Q: Can I prepare this dish ahead of time?

A: Absolutely. The flavors continue to meld and improve after resting. Store in the refrigerator up to 3 days; reheat gently. Leftover noodles and sauce also make great lunches.

Q: Is it freezer friendly?

A: Yes. Freeze cooled chicken and sauce together in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Q: How do I keep the sauce from being too thin?

A: After pressure cooking, always simmer the sauce using the sauté function for several minutes to reduce it to your preferred thickness.

Expert Tips for Success

Let chicken rest at room temperature for 15 minutes before browning to ensure even cooking.
Always scrape up brown bits after sautéing—the “fond” is packed with flavor.
Add a splash of balsamic vinegar or a pinch of sugar if your tomatoes are too acidic.
Top with fresh chopped basil or parsley before serving for herby freshness.
For extra presentation, garnish with lemon zest or shaved Parmesan.

Printable Recipe Card

Instant Pot Chicken Cacciatore

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
Yield: Serves 6-8

Ingredients List:

8 skin-on, bone-in chicken thighs
1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 cup all-purpose flour
2 Tbsp. olive oil
1/3 cup dry white wine or low-sodium chicken broth
2 Tbsp. tomato paste
1/2 tsp. red pepper flakes
1/2 tsp. ground thyme
1/4 tsp. ground turmeric
5 garlic cloves, minced
2 bell peppers (any color), sliced
1 medium onion, halved and sliced
1 (14.5 oz.) can diced tomatoes
8 oz. cremini mushrooms, sliced
12 oz. wide egg noodles
Green salad, for serving

Directions:

Season chicken with salt and pepper. Dredge in flour.
Sauté chicken in olive oil in the Instant Pot until browned on both sides; remove.
Deglaze pot with wine/broth, add tomato paste, red pepper flakes, thyme, turmeric. Cook until fragrant.
Add garlic, peppers, onion, tomatoes, mushrooms; season. Toss to coat.
Return chicken; lock lid; pressure cook on high for 20 min. Manually release steam.
Remove chicken; sauté sauce 10 min. until thickened. Cook noodles according to package.
Combine noodles and sauce; serve with chicken and salad.

Frequently Asked Questions

Q: Can I make this recipe without an Instant Pot?

A: Yes! Prepare through step 4 in a large Dutch oven or heavy pot, then braise in a 350°F oven for 45–60 minutes, followed by thickening the sauce on the stovetop. Full stovetop/oven instructions can be found in traditional cacciatore recipes.

Q: Can I add more vegetables?

A: Absolutely! Zucchini, carrots, olives, or capers are great additions—just adjust the quantity so your pot isn’t too full.

Q: Is this dish kid-friendly?

A: Yes, though you may want to reduce or omit the red pepper flakes for a milder flavor profile kids will love.

Q: How do I avoid the ‘burn’ message on my Instant Pot?

A: Always deglaze the pot after sautéing and layer ingredients as directed. Avoid thick tomato sauces on the bottom.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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