📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this 'Hunter-Style' chicken, reimagined for the modern pressure cooker. This dish features succulent chicken thighs braised in a rich, herb-infused tomato sauce with earthy mushrooms, sweet bell peppers, and briny olives. By using the Instant Pot, we achieve that slow-simmered depth of flavor in a fraction of the time, resulting in fork-tender meat and a sauce that tastes like it's been bubbling on a wood-fired stove all day.
🥗 Ingredients
The Chicken
- 2 lbs Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (divided)
Aromatics & Vegetables
- 1 Yellow Onion (medium, thinly sliced)
- 2 Bell Peppers (one red and one yellow, sliced into strips)
- 8 oz Cremini Mushrooms (cleaned and quartered)
- 4 cloves Garlic (minced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Braising Liquid
- 28 oz Crushed Tomatoes (high quality, such as San Marzano)
- 2 tablespoons Tomato Paste
- 1/4 cup Chicken Bone Broth (to help build pressure without thinning the sauce)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle heat)
- 1/2 cup Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (drained)
For Garnish
- 1/4 cup Fresh Parsley (chopped)
- 4-5 leaves Fresh Basil (torn or chiffonade)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper. This ensures a better sear and prevents steaming.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'High' or 'More'. Add 1 tablespoon of olive oil.
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3
Once the oil is shimmering, place chicken thighs skin-side down in the pot. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2 minutes. Remove chicken to a plate and set aside; do not worry if they aren't cooked through yet.
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4
Add the remaining tablespoon of olive oil to the pot. Toss in the sliced onions, peppers, and mushrooms. Sauté for 4-5 minutes until the vegetables begin to soften and the onions turn translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Pour in the white wine. Use a wooden spoon to scrape all the brown bits (the fond) off the bottom of the pot. This is crucial to prevent the 'Burn' notice and adds incredible flavor.
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7
Add the crushed tomatoes, chicken broth, dried oregano, and red pepper flakes. Stir well to combine.
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8
Nestle the seared chicken thighs back into the pot, along with any accumulated juices from the plate. Try to keep the crispy skin above the liquid line if possible.
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9
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 10 minutes.
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11
When the cooking time is complete, allow the pressure to release naturally for 10 minutes before venting any remaining steam manually.
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12
Carefully open the lid. Stir in the halved olives and capers. If the sauce is too thin for your liking, you can remove the chicken and simmer on 'Sauté' for 3-5 minutes to thicken.
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13
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley and basil just before serving to preserve their bright color and flavor.
💡 Chef's Tips
For the best flavor, use bone-in thighs; the bone acts as a thermal conductor and adds richness to the sauce that boneless cuts lack. Always deglaze the pot thoroughly with wine or broth after sautéing to ensure no bits are stuck to the bottom, which prevents the 'Burn' error. If you prefer a thicker sauce, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in during a final sauté step after pressure cooking. Don't skip the olives and capers! They provide the signature 'agrodolce' (sour and salty) punch that defines an authentic Cacciatore. You can substitute the white wine with more chicken broth and a splash of balsamic vinegar if you prefer to cook without alcohol.
🍽️ Serving Suggestions
Serve over a bed of buttery polenta or creamy mashed potatoes to soak up the delicious tomato gravy. Pair with a crusty loaf of Italian ciabatta bread for dipping into the sauce. For a lighter option, serve alongside zoodles (zucchini noodles) or roasted spaghetti squash. Enjoy with a glass of medium-bodied Italian red wine like Chianti or Montepulciano d'Abruzzo. A simple side salad with a sharp lemon vinaigrette perfectly cuts through the richness of the chicken.