Name: Instant Pot Chicken Cacciatore
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bone-in chicken thighs, with skin - 4 (6 ounce); Olive oil - 2 tablespoons; Sliced fresh mushrooms - 1 (4 ounce) package; Celery, chopped - 3 stalks; Onion, chopped - ½; Garlic, minced - 2 cloves; Stewed tomatoes - 1 (14 ounce) can; Tomato paste - 2 tablespoons; Herbes de Provence - 2 teaspoons; Water - ¾ cup; Chicken bouillon, crumbled - 3 cubes; Red pepper flakes (Optional) - 1 pinch; Ground black pepper to taste (Optional) - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Cacciatore

1. Bone-in chicken thighs, with skin - 4 (6 ounce)

2. Olive oil - 2 tablespoons

3. Sliced fresh mushrooms - 1 (4 ounce) package

4. Celery, chopped - 3 stalks

5. Onion, chopped - ½

6. Garlic, minced - 2 cloves

7. Stewed tomatoes - 1 (14 ounce) can

8. Tomato paste - 2 tablespoons

9. Herbes de Provence - 2 teaspoons

10. Water - ¾ cup

11. Chicken bouillon, crumbled - 3 cubes

12. Red pepper flakes (Optional) - 1 pinch

13. Ground black pepper to taste (Optional) - 1 pinch

How to cook deliciously - Instant Pot Chicken Cacciatore

1. Stage

Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.

2. Stage

Place mushrooms, celery, and onion 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 paste. Sprinkle with herbes de Provence. Top with water and bouillon.

3. Stage

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. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season to taste with red pepper flakes and black pepper. France C