Instant Pot Chicken Cacciatore

Chicken cacciatore on pasta

The Spruce Eats / Diana Rattray

Prep: 15 mins
Cook: 22 mins
Pressure Build/Release: 20 mins
Total: 57 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
514 Calories
23g Fat
18g Carbs
61g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 514
% Daily Value*
Total Fat 23g 29%
Saturated Fat 7g 36%
Cholesterol 284mg 95%
Sodium 888mg 39%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 61g
Vitamin C 34mg 168%
Calcium 165mg 13%
Iron 5mg 28%
Potassium 1273mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot electric pressure cooker makes chicken cacciatore a snap to fix and cook, and it tastes as if it simmered for hours. Our Instant Pot chicken cacciatore recipe replicates the traditional version but gets it on the table in about an hour.

Chicken cacciatore (pollo alla cacciatora) is an Italian dish prepared "hunter style" with tomatoes, onions, and bell peppers. The rustic chicken and pasta dish frequently includes wine, mushrooms, and a variety of herbs as well. The chicken and rich sauce are typically served with hot cooked pasta or rustic, crusty bread.

The Instant Pot makes this version quickly without sacrificing flavor. Serve the chicken and sauce with pasta, garlic bread, and a simple tossed salad for a satisfying, comforting family meal. The bold red sauce calls for red wine, such as sangiovese or a fine Italian Chianti.


  • 1 tablespoon olive oil

  • 3 pounds bone-in, skinless chicken thighs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup coarsely chopped onion

  • 1/2 cup coarsely chopped red and green bell pepper

  • 1/2 cup sliced mushrooms

  • 4 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 cup chicken stock, more as needed

  • 1/4 cup dry white wine, or more chicken stock

  • 2 medium bay leaves

  • 1 (28-ounce) can crushed tomatoes

  • 1/4 cup tomato paste

  • Fresh basil leaves, optional

  • 1 tablespoon minced fresh parsley

  • 1/2 cup grated Parmesan cheese, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot chicken cacciatore recipe gathered

    The Spruce Eats / Diana Rattray

  2. Select the Instant Pot sauté button. When the display reads hot, add the oil. Arrange the chicken thighs in the pot and sprinkle lightly with kosher salt and black pepper—cook the chicken for about 3 minutes on each side, or until lightly browned. You will probably have to sauté in batches.

    Brown the chicken thighs

    The Spruce Eats / Diana Rattray

  3. Remove the chicken thighs to a plate and set aside. Add the onion, bell pepper, and mushrooms to the pot and cook for about 3 minutes, or until the onion is soft and the mushrooms are golden brown. Add the garlic, oregano, and basil and cook for 1 minute longer, stirring constantly.

    Sautéing vegetables in the Instant Pot

    The Spruce Eats / Diana Rattray

  4. Add the chicken stock and wine to the vegetables in the pot, and then add the chicken pieces. Top with the bay leaves.

    Arrange the chicken on the stock and vegetables

    The Spruce Eats / Diana Rattray

  5. Pour the crushed tomatoes over the chicken.

    Add the crushed tomatoes to the chicken layer

    The Spruce Eats / Diana Rattray

  6. Secure the lid and turn the steam release valve to the sealing position. Choose the manual or pressure cook setting (high pressure) and set the time for 12 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure. With a slotted spoon, remove the chicken to a plate or pan and set aside.

    Remove the chicken and set aside

    The Spruce Eats / Diana Rattray

  7. Add the tomato paste to the sauce and choose the sauté function. Cook for about 4 to 5 minutes, or until thickened. Stir basil leaves into the sauce, if using. Add the chicken back to the sauce and heat through.

    Reducing the tomato sauce and adding basil

    The Spruce Eats / Diana Rattray

  8. Transfer the chicken and sauce to a serving dish.

    Transfer the chicken and sauce to the serving dish

    The Spruce Eats / Diana Rattray

  9. Serve the chicken and sauce atop hot cooked pasta. Garnish with chiffonade-cut basil or minced parsley and Parmesan cheese. Serve extra cheese at the table.

    Instant Pot chicken cacciatore with Parmesan cheese

    The Spruce Eats / Diana Rattray

How to Store and Freeze

Leftover chicken cacciatore can be put in an airtight container and stored in the fridge for three to four days. It can also be frozen in freezer-safe containers or zip-top bags. Make sure the chicken has cooled down completely before freezing. It can be kept frozen for up to three months.

Reheat in a microwave, oven, or on the stovetop.