Pressure Cooker Chicken Cacciatore That'll Rock Your Dinner
This pressure cooker chicken cacciatore is a tender, flavor-packed Italian stew made easy in one pot. Juicy chicken thighs simmer in a rich tomato sauce with vegetables, capers, and herbs for a comforting dinner ready in under an hour.
Equipment
- 1 Dutch oven or large sauté pan
Ingredients
Main ingredients
- 6 chicken thighs skin on and bone-in
- salt and pepper to season
- ½ 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
- ¾ cup dry white wine
- 1 28 oz can crushed tomatoes
- ½ cup low-sodium chicken stock
- 2 tablespoon tomato paste
- 3 tablespoon capers drained
- 1 ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- ¼ cup fresh basil chopped
Instructions
Instructions
- Season the chicken with salt and pepper and dredge in the flour.
- Heat olive oil in a large sauté pan or Dutch oven over medium-high heat. Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
- Add the onion, carrot and peppers and cook until the onion is translucent, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the wine to deglaze the pan. Allow to simmer for 5 minutes.
- Add the tomatoes, chicken stock, tomato paste, capers, oregano, thyme and red pepper flakes. Return the chicken to the pan and toss in sauce.
- Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in basil and serve.
- If you want a thicker sauce, mix 1 tablespoon flour with 1 tablespoon water to make a slurry and add as it simmers.
Notes
Use chicken thighs with skin and bone-in for the richest flavor. Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock to revive sauce richness.