Instant Pot Chicken Cacciatore
Description
This Instant Pot chicken cacciatore recipe is made with bone-in chicken thighs, mushrooms and herbes de Provence for a super flavorful meal.
Ingredients
•
4 (6 ounce) bone-in chicken thighs, with skin
•
2 tablespoons olive oil
•
1 (4 ounce) package sliced fresh mushrooms
•
3 stalks celery, chopped
•
1/2 onion, chopped
•
2 cloves garlic, minced
•
1 (14 ounce) can stewed tomatoes
•
2 tablespoons tomato paste
•
2 teaspoons herbes de Provence
•
3/4 cup water
•
3 cubes chicken bouillon, crumbled
•
1 pinch red pepper flakes
•
1 pinch ground black pepper to taste
Directions
1
Gather the ingredients.
2
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.
3
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.
4
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.
5
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.