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Photo of Instant Pot Chicken Cacciatore by WW

Instant Pot Chicken Cacciatore

3
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This rustic Italian dish is traditionally made with skin-on bone-in chicken pieces. Here, we use skinless boneless breasts to create a quicker-cooking stew. Everything—mushrooms, potatoes, bell peppers, tomatoes—goes right in the Instant Pot. If you don’t have garlic-infused olive oil, just use plain oil plus 2 teaspoons of minced garlic in step 3.

Ingredients

All-purpose flour

1 tbsp(s)

Table salt

1 tsp(s), divided

Black pepper

¼ tsp(s), divided

Uncooked boneless skinless chicken breast

1 pound(s), cut into 3⁄4-inch chunks

Garlic-flavoured olive oil

3 tsp(s), divided

Onion

1 small, chopped

Yukon gold potato

2 small, (about 10 oz), cut into small chunks

Cremini mushrooms

8 oz, sliced

Green bell pepper

1 small, seeded and cut into 1⁄2-inch chunks

Canned diced tomatoes

1 cup(s), fire-roasted variety

Canned tomato paste

2 tbsp(s)

Capers

1 tbsp(s), drained

Fresh parsley

2 tbsp(s), chopped

Instructions

  1. Combine the flour, 1⁄2 tsp of the salt, and 1⁄8 tsp of the black pepper on a plate. Add the chicken and toss to coat.
  2. Press Sauté on a 6-quart Instant Pot and set the cooking time for 15 minutes. When Hot is displayed, add 1 tsp of the oil to the pot. Add the chicken and cook until lightly browned, about 4 minutes, turning occasionally. Transfer the chicken to a plate.
  3. Add the remaining 2 tsp oil, the onion, and potatoes to the pot and cook until golden, about 5 minutes, stirring occasionally. Add the mushrooms and bell pepper and cook for 2 minutes.
  4. Stir in the chicken and any juices, tomatoes, tomato paste, capers, and the remaining 1⁄2 tsp salt and 1⁄8 tsp black pepper. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure. Set the cooking time for 5 minutes.
  5. When the cooking time is up, press Cancel to turn off the pot. Move the steam release handle to the venting position to release the pressure. Remove the lid. Divide the chicken and vegetables among 4 shallow bowls and sprinkle with the parsley.
  6. Serving size: 1½ cups

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