Instant Pot Chicken Cacciatore with Peppers and Mushrooms
Boneless chicken thighs pressure-cooked in a garlicky tomato sauce with bell peppers, mushrooms, onion, and a splash of red wine. Tender, saucy, and great over pasta, polenta, or crusty bread.
45 mins
2 servings
Ingredients
- ⅔ pound Chicken Thigh (Boneless Skinless)
- 3 ounces Cremini Mushroom, sliced
- 1 ½ cloves of Garlic, minced
- ¼ Green Bell Pepper, sliced
- 2 teaspoons Parsley (Fresh)
- ¼ Red Bell Pepper, sliced
- ⅓ can of Tomatoes
- ¼ Yellow Onion, sliced
- ½ teaspoon Kosher Salt
- 2 teaspoons Tomato Paste
- ⅛ teaspoon Basil (Dry)
- ¼ Bay Leaves
- ⅛ teaspoon Black Pepper
- ⅓ teaspoon Dried Oregano
- ⅛ teaspoon Red Pepper Flakes
- 1 teaspoon Olive Oil
- 2 ¾ tablespoons Red Wine
Directions
- Pat the chicken dry and season both sides with the salt and pepper.
- Set a 6-quart Instant Pot to Sauté on high and add the olive oil. Brown the chicken in two batches, about 3 minutes per side, and move it to a plate.
- Add the onion, both bell peppers, and the mushrooms. Cook, stirring, until the onion softens, about 4 minutes. Stir in the garlic, oregano, basil, and red pepper flakes and cook for 30 seconds.
- Pour in the wine or broth and scrape up every browned bit from the bottom of the pot so the Instant Pot doesn't show a burn warning.
- Return the chicken and any juices to the pot. Spoon the crushed tomatoes over the top and add the tomato paste and bay leaf, but do not stir.
- Lock the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.
- Remove the bay leaf. Break the chicken into large pieces with a spoon, or leave the thighs whole. If you want a thicker sauce, simmer on Sauté for 5 minutes.
- Taste for salt, sprinkle with the parsley, and serve over pasta, polenta, or with bread.
