Chicken Cacciatore

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Cooking everything in a single pot and under 30 minutes, Chicken Cacciatore delivers the comforting flavors of a classic Italian recipe without the lengthy cooking time.

Prep Time15

Cook Time25

Total Time40

Servings: people

Ingredients

6 bone-in, skinless chicken thighs (about 1.5 kg)
1 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
2 tablespoons all-purpose flour (30 g)
1 cup chicken broth (240 ml)
1 onion, diced
1 red bell pepper, diced
2 tomatoes, diced
2 tablespoons tomato paste
½ cup black olives, pitted (75 g)
½ glass red wine (90 ml)
2 tablespoons capers
Rosemary, oregano, marjoram to taste

Instructions

Season the chicken thighs with salt, pepper, and garlic powder. Dredge them in flour, shaking off any excess.
Turn on the Instant Pot and select the "Saute" function. Heat the olive oil in the pot and brown the chicken thighs on both sides, working in batches if necessary. Transfer the browned chicken to a plate and set aside.
In the same pot, add the diced onion and sliced red bell pepper. Saute for 3-4 minutes until they begin to soften.
Add the diced tomatoes, tomato paste, black olives, red wine, and capers to the pot. Stir to combine.
Return the browned chicken thighs to the pot, nestling them into the vegetable mixture.
Pour the chicken broth over the chicken and vegetables in the pot.
Close the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and set the timer for 10 minutes on high pressure.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release by turning the valve to the venting position.
Carefully open the Instant Pot lid and check the chicken for doneness. The internal temperature of the chicken should reach 165°F (75°C).
Serve the Instant Pot Chicken Cacciatore hot, garnished with fresh herbs if desired. Enjoy your delicious Italian-inspired meal!

Notes

With 7 WW Points

Nutrition