Make Instant Pot Chicken Cacciatore for a Flavorful Sunday Supper in Under an Hour

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Chicken cacciatore—also known as Hunter’s chicken—is a perennially popular Italian dish for good reason: it’s flavorful, economical, and simple to make. No two recipes are the same, which gives the cook plenty of flexibility. While some recipes include lots of extras like capers, olives, rosemary, and wine, we keep it simple so that the flavors of a few high-quality ingredients are allowed to shine. Our version, made in an Instant Pot, features bone-in chicken, garlic, peppers, mushrooms, and three kinds of Tuttorosso Tomatoes for layer upon layer of fresh flavor.

If you’re searching for an Instant Pot chicken cacciatore recipe, chances are convenience is one of the things you’re after. Luckily, this recipe comes together in about an hour. Simply sear the lightly dredged chicken using the Instant Pot's sauté function, then add the rest of the ingredients to the pot, set it to pressure cook, and go about the rest of your evening. For those days when it feels like you need 20 arms just to get everything done, you can save even more time by skipping the dredging step. While the sauce might be a little less robust in the end, it will still make for a fantastic Sunday supper or weeknight meal.

There are many ways you can improvise with this recipe, but one thing that’s non-negotiable for us is using Tuttorosso Tomatoes. Featuring only sustainably produced tomatoes, non-GMO ingredients, and non-BPA lined cans, Tuttorosso has become the best-selling Italian-inspired canned tomato brand in the US. This dedication to quality that you can see and taste starts at production, as the team uses color sorters to make sure they only provide the richest, reddest tomatoes. Then they use a Steam Sealed Flavor-LocTM system to protect that vine-ripened flavor without any metallic-can taste.

In our chicken cacciatore recipe, we add Tuttorosso Tomato Paste along with the vegetables, then a can of Tuttorosso Southern Vineyard Petite Diced Tomatoes—which are packed in tomato juice with white wine, olive oil, onion, and black pepper—to deglaze the pot and boost the flavors of the dish. Finally, we mix in drained Tuttorosso Peeled Plum Tomatoes to give body to the sauce.

The final plate is cozy, comforting, bright, and delicious. The sauce is excellent spooned over spaghetti, though polenta or mashed potatoes would work equally well as an accompaniment.

Instant Pot Chicken Cacciatore Recipe

Active Time: 30 minutes
Total Time: 60 minutes
Yield: 4 to 6 servings
Special Equipment: Instant Pot

Ingredients:

4 pounds (1.8kg) bone-in chicken thighs, breast, and/or legs, skin removed (or 1 chicken, cut into pieces)
Kosher salt and ground black pepper
1 cup flour (5 ounces; 148g)
2 tablespoons (30ml) olive oil
1 large red bell pepper (8 ounces; 225g), sliced
1 large green pepper (8 ounces; 225g), sliced
1 medium yellow onion (8 ounces; 225g), sliced
3 cloves garlic, minced (2.5 teaspoons)
8 ounces (225g) cremini mushrooms, sliced
2 tablespoons Tuttorosso Tomato Paste
1 14.5-ounce (411g) can Tuttorosso Southern Vineyard Petite Diced Tomatoes
1 28-ounce (795g) can, Tuttorosso Peeled Plum Tomatoes, drained
Minced flat-leaf parsley, for garnish (optional)

Directions:

1. Season chicken all over with salt and pepper. Put flour in a wide, shallow bowl. Dredge each chicken piece in flour and tap off excess.

2. Heat olive oil in Instant Pot using sauté function on high. Working in batches, add the chicken and cook, turning occasionally, until lightly browned all over, about 4 minutes per side. Transfer chicken to a platter and set aside.

3. Add onion, peppers, mushrooms, and garlic to the Instant Pot and sauté for 2 minutes. Add tomato paste and stir 1 minute. Add diced and crushed tomatoes, stirring and scraping up any browned bits from the bottom of the pot.

4. Nestle chicken into sauce and vegetables, adding any accumulated juices.

5. Put the cover on the Instant Pot, turn the pressure gauge to seal, and cook on high pressure for 11 minutes. Allow to naturally release for 10 minutes, then release any additional pressure by moving the pressure valve from seal to release.

6. Season with additional salt and pepper, if necessary, to taste. Garnish with minced parsley and serve with spaghetti, polenta, or mashed potatoes if desired.