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.
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
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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.
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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.
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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.
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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.
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5
Seal the lid and cook on high pressure for 18 minutes. Quick-release the pressure.
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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.
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7
Serve garnished with 1/2 cup torn fresh basil leaves.