Chicken Cacciatore, Instant Pot

Instant Pot Chicken

My recipes are for 2 in a 6 qt Instant Pot so it takes about 10 minutes to come up to pressure. That, plus the 10 minutes cooking time and 10 minutes release time adds up to 30 minutes in the Pot.


  • 4 chicken thighs, skinless 
  • 1 onion, chopped
  • 1/2 red pepper, chopped
  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 tsp dry mustard
  • 1 tsp oregano
  • 1/2 cup (4oz, 120ml) white wine
  • 1 cup (8oz, 250gr) tomatoes, peeled, chopped, with all juices
  • 1 tbs Worcestershire sauce
  • 12 bay leaves


  • Set the Instant Pot to Saute for 5 minutes.
  • Add olive oil, onion, red pepper and sauté, stirring frequently once it’s hot.
  • When it turns off add the garlic, paprika, and mustard. Stir to combine.
  • Add white wine and scrape up any browned bits. 
  • Arrange chicken thighs on onion / pepper.
  • Top with oregano, tomatoes, and Worcestershire sauce.
  • Tuck in bay leaves.
  • Secure cover, set Instant Pot to High Pressure for 10 minutes.
  • Natural release for 10 minutes then quick release.
  • Remove bay leaves and put chicken thighs on a small platter. Keep warm.
  • Set the Instant Pot to Saute for 4 minutes to thicken the sauce.
  • Spoon sauce over chicken and serve.


Substitute green pepper for the red. If you have more tomatoes than you need for this you can freeze them for another use – and food bag.
Use chicken stock / broth instead of white wine.


Keywords: chicken cacciatore, instant pot

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