Chicken Cacciatore is the ultimate comfort food—an Italian classic simmered in a rich tomato sauce brimming with hearty vegetables, fragrant herbs, and bold Mediterranean flavors. Traditionally, this dish requires hours of slow cooking to achieve that melt-in-your-mouth tenderness. But thanks to the Instant Pot, you can enjoy all the depth and richness of the original in a fraction of the time.
The Instant Pot works its magic, turning bone-in chicken into fork-tender perfection while infusing every bite with savory goodness. It’s a rustic, flavorful dish that feels like it’s been simmering on the stove all afternoon, even though it comes together in under an hour.
Serve it over a bed of low-carb spaghetti, alongside a crisp green salad, and don’t forget a chunk of crusty bread to soak up that irresistible sauce. It’s an easy, satisfying meal that brings a taste of Italy to your table any night of the week.
Tips for the Best Chicken Cacciatore
- Use bone-in chicken thighs for the most flavor and tenderness, though boneless works in a pinch.
- Sauté the veggies first in the Instant Pot using the “Sauté” setting for a deeper flavor base.
- Add a splash of balsamic vinegar or a pinch of red pepper flakes if you like a little extra tang or heat.
- Leftovers taste even better the next day, making this a great make-ahead meal.
Wine Pairing
Pair this hearty dish with a medium-bodied red wine like Chianti, Barbera, or Zinfandel. Their bright acidity and earthy notes complement the tomato-rich sauce and herbs beautifully, creating a cozy, well-rounded dining experience.
Ingredients
Cooked spaghetti
8 bone-on chicken thighs
Salt and pepper to taste
2 Tbsp. extra virgin olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 pkg. mushrooms, sliced
3 stalks celery, sliced
1 green pepper, chopped
3 Tbsp. tomato paste
3/4 cup red wine
1 can stewed tomatoes
3/4 cup water
3 tsp. chicken bouillon (I used Better Than Bouillon)
1 Tbsp. fresh thyme
2 tsp. Herbes de Provence
1 pinch red pepper flakes
1/2 tsp. oregano
1 bay leaf
1/4 cup chopped fresh basil, parsley or 2 Tbsp. Parmesan for garnish
Instructions
Prepare the pasta. I like to use low-carb pasta, but you can make regular pasta as well.
Season chicken with salt and pepper. Use the SAUTE setting on the Instant Pot to brown the chicken on both sides. Remove and set aside.
Add the onions, peppers, carrots, garlic, mushrooms and celery to the Instant Pot. Saute until soft.
Pour in the tomato paste, wine, stewed tomatoes, water, and chicken bouillon. Stir well.
Add the thyme, Herbes de Provence, red pepper flakes, oregano and bay leaf. Stir.
Add the chicken back to the Instant Pot. Cover and cook on high pressure for 25 minutes. Natural release until the steam subsides from the vent.
Remove the lid and take out the bay leaf. Serve over hot cooked pasta and garnish with fresh parsley, basil or Parmesan.
If you like this recipe, you may also like the following recipes:
Vietnamese Pho in the Instant Pot
Instant Pot Chicken Cacciatorre
Equipment
- 1 pot for cooking spaghetti
- 1 knife
- 1 measuring cup
- Measuring spoos
- Instant Pot
- 1 Large spoon
Ingredients
- Cooked spaghetti
- 8 bone-on chicken thighs
- Salt and pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1 pkg. mushrooms sliced
- 3 stalks celery sliced
- 1 green pepper chopped
- 3 Tbsp. tomato paste
- 3/4 cup red wine
- 1 can stewed tomatoes
- 3/4 cup water
- 3 tsp. chicken bouillon I used Better Than Bouillon
- 1 Tbsp. fresh thyme
- 2 tsp. Herbes de Provence
- 1 pinch red pepper flakes
- 1/2 tsp. oregano
- 1 bay leaf
- 1/4 cup chopped fresh basil, parsley or 2 Tbsp. Parmesan for garnish
Instructions
- Season chicken with salt and pepper.
- Use the SAUTE setting on the Instant Pot to brown the chicken on both sides.
- Remove and set aside.
- Add the onions, peppers, carrots, garlic, mushrooms and celery to the Instant Pot.
- Saute until soft.
- Pour in the tomato paste, wine, stewed tomatoes, water, and chicken bouillon.
- Stir well.
- Add the thyme, Herbes de Provence, red pepper flakes, oregano and bay leaf.
- Stir.
- Add the chicken back to the Instant Pot.
- Cover and cook on high pressure for 25 minutes. Natural release until the steam subsides from the vent.
- Remove the lid and take out the bay leaf.
- Serve over hot cooked pasta and garnish with fresh parsley and basil.
One thought to “Instant Pot Chicken Cacciatorre: A Rustic, Italian Classic in Half the Time”