Instant Pot Chicken Cacciatore

I said to Barry, “Did I mention I love this Instant Pot?’ “Only once or twice!” he replied. The 3-quart size is “perfect” for us and here’s the latest recipe for two; it was finished (including time when pressure builds up and is released) in just under an hour. We served it over homemade egg noodles, but any pasta works. Or, try serving it on polenta, rice or even mashed potatoes. 

 

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

! tablespoon cornstarch mixed with a little cold water to create a slurry

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
   
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
   
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
   
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
   
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .
   

Recipe without photos. . .

Instant Pot Chicken Cacciatore     2 servings

2 chicken thighs 

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice 

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced 

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

Chopped basil or parsley for topping

1. Season chicken with salt and pepper on both side.
2. Press sauté on the Instant Pot, add olive oil and heat; then add chicken  and brown on both sides a few minutes. Set aside.
3. Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes. 
4. Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
5. Cook high pressure 25 minutes; natural release.
6. Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
7. Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .