Instant Pot Chicken Cacciatore
The Instant Pot is perfect for this dish—it cuts the cooking time in half!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 25 mins
Use the handle of a wooden spoon to turn the steam valve to the venting position after cooking—the steam will be hot.
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Ingredients
- 8 skin-on, bone-in chicken thighs
- 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1/2 cup all-purpose flour
- 2 Tbsp. olive oil
- 1/3 cup dry white wine or low-sodium chicken broth
- 2 Tbsp. tomato paste
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground thyme
- 1/4 tsp. ground turmeric
- 5 garlic cloves, minced
- 2 bell peppers (any color), sliced
- 1 medium onion, halved and sliced
- 1 14.5-ounce can diced tomatoes
- 8 oz. cremini mushrooms, sliced
- 12 oz. wide egg noodles
- Green salad, for serving
Directions
- Step 1Sprinkle both sides of the chicken with the salt and pepper. Dredge in the flour.
- Step 2Set a 6-quart Instant Pot to sauté and heat the olive oil. Working in two batches, add the chicken, skin-side down, and cook until browned, 6 to 8 minutes per side. Remove to a plate.
- Step 3Add the wine, tomato paste, red pepper flakes, thyme and turmeric to the pot and cook until you no longer smell the alcohol, 2 to 3 minutes. Add the garlic, bell peppers, onion, tomatoes and mushrooms; season with salt and pepper. Toss to coat the vegetables. Place the chicken on top.
- Step 4Lock the lid, making sure the steam valve is in the sealing position. Set to pressure cook on high for 20 minutes. After the cycle is complete, carefully release the steam manually. Be careful of any remaining steam and remove the lid. Transfer the chicken to a plate. Set the pot to sauté on high and cook the sauce until thickened, 10 minutes.
- Step 5Meanwhile, bring a large pot of water to a boil and cook the noodles according to the package directions. Drain.
- Step 6Toss the noodles, vegetables and sauce in a large bowl. Serve with the chicken and salad.
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