This impeccable, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using your Instant Pot, you get a powerfully flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve with spaghetti noodles, rice, cauliflower rice, or eat as a stew!
Instant Pot Chicken Cacciatore
- 4 bone-in chicken thighs, with skin
- 2 tablespoons olive oil
- 3 stalks celery, chopped
- ½ onion, chopped
- 1 (4 ounces) package sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 (14 ounces) can stewed tomatoes
- 2 teaspoons herbes de Provence
- ¾ cup of water
- 3 cubes chicken bouillon, crumbled
- 2 tablespoons tomato paste
- 1 pinch red pepper flakes (optional)
- 1 pinch ground black pepper to taste (optional)
- Step 1
First rinse chicken thighs and pat dry with paper towels. Heat oil in your Instant Pot on « Saute » mode; add chicken. Cook until browned, about six minutes per side. Transfer chicken to a dish, reserving drippings in the pot.
- Step 2
After place celery, onion, and mushrooms in the pot; cook and stir until soft, about five minutes. Add garlic; cook until fragrant, about two minutes. put the chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
- Step 3
Then close and lock the lid. Choice high pressure according to the manufacturer’s instructions. Allow ten to fifteen minutes for pressure to build. Cook for eleven minutes.
- Step 4
Release pressure prudently using the quick-release method according to manufacturer’s instructions, about five minutes. Unlock and remove lid prudently, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F or 74 degrees C. Season the chicken to taste with red pepper flakes and black pepper.