Pressure Cooker Chicken Cacciatore

Name: Pressure Cooker Chicken Cacciatore
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 thighs bone-in, skin-on chicken thighs, patted dry; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 large yellow onion, sliced; 2 bell peppers (red and yellow), sliced; 6 garlic cloves, minced; 2 cups crushed tomatoes (canned); 1/2 cup low-sodium chicken broth; 1/2 cup dry white wine (or additional broth); 1/2 cup pitted kalamata olives, halved; 2 tbsp capers, drained; 1 tsp dried oregano; 1/2 cup fresh basil leaves, torn

Rustic Italian hunter-style chicken braised with tomatoes, bell peppers, olives, and capers in a pressure cooker until supremely tender. A weeknight-friendly take on a Sunday classic.

60 minMediumServes 4390 cal/serving

ItalianDinnerPressure CookerMediterraneanHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreeCorn-Free

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Ingredients

4 thighs bone-in, skin-on chicken thighs, patted dry
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp olive oil
1 large yellow onion, sliced
2 bell peppers (red and yellow), sliced
6 garlic cloves, minced
2 cups crushed tomatoes (canned)
1/2 cup low-sodium chicken broth
1/2 cup dry white wine (or additional broth)
1/2 cup pitted kalamata olives, halved
2 tbsp capers, drained
1 tsp dried oregano
1/2 cup fresh basil leaves, torn

Instructions

1

Season 4 thighs patted dry bone-in, skin-on chicken thighs all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Set the pressure cooker to saute mode and heat 2 tbsp olive oil. Sear chicken skin-side down for 4 minutes until golden, then flip and sear 2 minutes more. Transfer to a plate.
3

Add 1 large sliced yellow onion and 2 sliced bell peppers (red and yellow) to the pot and cook 3 minutes, scraping up any browned bits. Add 6 minced garlic cloves and 1 tsp dried oregano and cook 1 minute more.
4

Pour in 1/2 cup dry white wine (or additional broth) and let it bubble 30 seconds. Add 2 cups crushed tomatoes (canned) and 1/2 cup low-sodium chicken broth, then stir in 1/2 cup halved pitted kalamata olives and 2 tbsp capers, drained. Nestle the seared chicken skin-side up into the sauce.
5

Seal the lid and cook on high pressure for 18 minutes. Quick-release the pressure.
6

Verify chicken has reached an internal temperature of at least 165°F (74°C). Skim excess fat from the surface if desired. Taste the sauce and adjust seasoning.
7

Serve garnished with 1/2 cup torn fresh basil leaves.

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Questions

What is Pressure Cooker Chicken Cacciatore?

Rustic Italian hunter-style chicken braised with tomatoes, bell peppers, olives, and capers in a pressure cooker until supremely tender. A weeknight-friendly take on a Sunday classic. This reference files it under Italian dinner: made in a pressure cooker, rated medium and about 60 minutes start to finish.

What internal temperature should Pressure Cooker Chicken Cacciatore reach?

For Pressure Cooker Chicken Cacciatore, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Pressure Cooker Chicken Cacciatore?

Step 2 reads: "Sear chicken skin-side down for 4 minutes until golden, then flip and sear 2 minutes more." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of capers in Pressure Cooker Chicken Cacciatore?

The entry for Pressure Cooker Chicken Cacciatore calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use chicken breasts instead of chicken thighs in Pressure Cooker Chicken Cacciatore?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Pressure Cooker Chicken Cacciatore uses 4 thighs bone-in, skin-on chicken thighs, patted dry.

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