Instant Pot Chicken Cacciatorre
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.
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.