Chicken Cacciatore Pressure Cooker
Indulge in the rich, comforting flavors of this Chicken Cacciatore made effortlessly in a pressure cooker! This classic Italian-inspired dish combines tender, fall-off-the-bone chicken thighs with a medley of vibrant vegetables like bell peppers, carrots, and mushrooms, all simmered in a savory tomato-based sauce infused with white wine, garlic, and fragrant herbs. In just 30 minutes of cooking time, the pressure cooker enhances the flavors while keeping the preparation quick and easy, making it perfect for weeknight dinners or special occasions. Serve this hearty meal over pasta, rice, or with crusty bread to soak up the delicious sauce, and don’t forget the garnish of fresh parsley for an extra pop of flavor and color. Perfect for busy cooks, this one-pot recipe delivers authentic taste and style with minimal effort!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large bell pepper, diced
- 1 medium carrot, peeled and sliced
- 1 cup mushrooms, sliced
- 1 can (14 ounces) diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 0.5 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Set the pressure cooker to 'Sauté' mode and heat the olive oil. Brown the chicken thighs in batches, about 3-4 minutes per side, until the skin is golden. Remove the chicken and set aside.
Add the diced onion to the pressure cooker and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Add the diced bell pepper, sliced carrot, and mushrooms to the pot. Sauté for another 3-4 minutes until the vegetables start to soften.
Stir in the tomato paste, making sure it coats the vegetables. Then deglaze the pot with the dry white wine, scraping up any browned bits at the bottom.
Add the diced tomatoes, chicken broth, dried oregano, dried thyme, and bay leaf. Stir well to combine.
Return the browned chicken thighs to the pot, nestling them into the sauce and vegetable mixture.
Seal the pressure cooker lid and set it to high pressure for 12 minutes. Once the cooking time is complete, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
Carefully open the lid and remove the bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the Chicken Cacciatore hot, garnished with freshly chopped parsley. It pairs beautifully with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
