Instant Pot® chicken cacciatore

    Make chicken cacciatore in a pressure cooker, such as the Instant Pot®, for a flavourful meal that's ready in minutes - your family will think you slaved over this dish all day!

    2 people made this

    Serves: 4 

    • 4 bone-in chicken thighs, with skin
    • 2 tablespoons olive oil
    • 3 stalks celery, chopped
    • 1/2 onion, chopped
    • 125g sliced fresh mushrooms
    • 2 cloves garlic, minced
    • 1 (400g) tin plum tomatoes
    • 2 teaspoons herbes de Provence
    • 180ml water
    • 3 chicken stock cubes, crumbled
    • 2 tablespoons tomato puree
    • 1 pinch crushed chilli flakes
    • 1 pinch ground black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oil in the pot of an electric pressure cooker (such as Instant Pot® on 'Saute' mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
    2. Place celery, onion and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato puree. Sprinkle with herbes de Provence. Top with water and add crumbled stock cubes.
    3. Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
    4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Season the chicken to taste with chilli flakes and black pepper.


    If a thicker sauce is desired, remove chicken and bring sauce to the boil on 'Saute' mode. Cook until reduced and thickened.

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