Chicken Cacciatore in a Pressure Cooker
Rich with tender chicken, vibrant peppers, capers, herbs and a tomato-wine sauce, this pressure-cooked cacciatore is a faster twist on a cozy Italian classic.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 chicken thighs skin on and bone-in
- salt and pepper to season
- 0.5 cup all-purpose flour
- 3 tablespoon olive oil
- 1 sweet onion diced
- 1 large carrot peeled and diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 6 cloves garlic minced
- 0.75 cup dry white wine
- 28 oz crushed tomatoes canned
- 0.5 cup chicken stock low-sodium
- 2 tablespoon tomato paste
- 3 tablespoon capers drained
- 1.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup fresh basil chopped
Instructions
Instructions
- Season chicken thighs with salt and pepper, then dredge in flour.
- Heat olive oil in skillet and sear chicken skin-side down until golden. Flip and repeat. Remove and set aside.
- Sauté onion, carrot and peppers in same pan until softened, 5 to 7 minutes. Add garlic and cook 1 minute more.
- Deglaze the pan with white wine, scraping browned bits. Let reduce 2 to 3 minutes.
- Return chicken on top of vegetables. Transfer to pressure cooker. Lock lid with sealing ring.
- Cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick release.
- If sauce is too thin, simmer uncovered 5–10 minutes until thickened.
- Sprinkle with basil and serve hot with sauce poured over chicken.
Notes
Use skin-on, bone-in chicken thighs for maximum flavor and moisture. If sauce is too thin, a slurry of flour and water can help thicken. Store leftovers in fridge for up to 4 days or freeze for 3 months.