Chicken Cacciatore
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
A classic Italian chicken stew made in an Instant Pot with mushrooms, tomatoes, and herbs. Served over polenta with Parmesan cheese.
Ingredients
- 14.8 ml olive oil
- 227 g cremini mushrooms sliced
- 1 medium onion thinly sliced
- 3 garlic cloves thinly sliced
- 29.6 ml all-purpose flour
- 1 diced tomatoes
- 6.16 ml dried oregano
- 1.23 ml salt
- 1.23 ml red pepper flakes
- 4 bone-in skinless chicken thighs
- 1 medium red bell pepper thinly sliced
- 44.4 ml chopped rosemary chopped
- 4.93 ml balsamic vinegar
- Grated Parmesan cheese
- Prepared polenta
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 506 mg
- Iron: 5.31 mg
- Magnesium: 104 mg
- Phosphorus: 728 mg
- Potassium: 1402 mg
- Zinc: 5.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml olive oil
- 29.6 ml all-purpose flour
- 1 diced tomatoes
- 6.16 ml dried oregano
- 1.23 ml salt
- 1.23 ml red pepper flakes
- 4 bone-in skinless chicken thighs
- 4.93 ml balsamic vinegar
- Grated Parmesan cheese
- Prepared polenta
Prepare
- Slice 227 g cremini mushrooms
- 1 medium onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 medium red bell pepper, thinly sliced
- Chop 44.4 ml chopped rosemary
Let's Cook
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Step 1.
Press Sauté on the Instant Pot and adjust the heat to More. Add the olive oil and sliced cremini mushrooms, cooking uncovered for 4 minutes, stirring occasionally, until the mushrooms begin to brown.
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Step 2.
Stir in the thinly sliced onion and garlic cloves, cooking until the onions soften, about 4 minutes, stirring frequently.
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Step 3.
Sprinkle the all-purpose flour over the vegetables and stir to coat. Add the diced tomatoes, dried oregano, salt, and red pepper flakes. Stir and scrape up any browned bits from the bottom of the pot.
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Step 4.
Add the bone-in skinless chicken thighs, pressing them into the sauce. Cover and lock the lid. Cook on high pressure for 9 minutes. Once done, use the quick release method to release the pressure. Transfer the chicken to a plate and set aside.
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Step 5.
Press Sauté and adjust the heat to More. Stir in the thinly sliced red bell pepper and cook until just tender, about 4 minutes, stirring occasionally. Stir in the chopped rosemary and balsamic vinegar. Return the chicken to the pot to warm through, if desired. Serve with grated Parmesan cheese and prepared polenta.