Instant Pot Chicken Cacciatore Recipe
Introducing the ultimate comfort meal to make your weeknights more enjoyable – our easy and nutritious Instant Pot chicken cacciatore recipe! Prepared in an instant pot with tender, juicy chicken and mushrooms, this one-pot meal comes together effortlessly and is perfect for potluck parties and get-togethers.
Servings: 6
Calories: 609kcal
Ingredients
COATING FOR CHICKEN
- 2½ lbs Chicken Breasts (about 8 pieces)
- ½ cup All-Purpose Gluten-Free Flour
- ½ tablespoon Italian Seasoning
- - - Salt and Pepper to taste
- ½ teaspoon Paprika
- 3 tablespoons Olive Oil
SAUCE INGREDIENTS
- 1¼ cups Onion, diced
- 1 teaspoon Minced Garlic
- 8 ounces Sliced Mushrooms
- 1½ cups Homemade Marinara Sauce
- 1 teaspoon Italian Seasoning
- ½ teaspoon Crushed Red Pepper
- ¾ cup White cooking wine
- 1¼ cups Chicken Broth (Water)
- 1 - Bay Leaf
- 2 tablespoons Olive Oil
Instructions
- Clean and rinse chicken in a bowl. Do not wash under the tap water.
- Combine all the ingredients listed under -'Coating for chicken' in a bowl. Mix it well.
- Coat the chicken well in the seasoned flour.
- Dust off the extra flour.
- Start Instant Pot in Saute Mode. Add oil. when oil is hot add the chicken.
- Cook chicken until its golden. Remove from oil and set aside.
- Assemble: ingredients to prepare the sauce.
- Add oil to the Instant Pot. Add diced onions, garlic and bay leaf to the Instant Pot. Cook for 2 minutes.
- Add sliced mushrooms to the pan. Stir and cook for a minute.
- Stir in Italian seasoning.
- Red chili flakes.
- Marinara sauce.
- White Cooking Wine.
- Water or Chicken Stock.
- Add browned chicken to the sauce. Mix to combine. Cancel the saute mode. Select the 'PRESSURE COOK OR MANUAL' mode. Cook on high pressure for 8 minutes.
- Once the Instant Pot beeps, do a Quick pressure release (QPR) and when the pin drops, carefully open the Instant Pot. Start the Instant Pot on Saute mode and let the sauce simmer until thickened (3-4 minutes on HIGH).
- Serve over hot pasta garnished with fresh basil.
Video
Notes
Frequently Asked Questions
Can I store the leftovers of this dish? Yes, you can store the completely cooled leftovers of this dish in the refrigerator in an air-tight container. They are fit for consumption for the next three to four days. The dish tastes more flavorful the following days as the flavors meld together and the sauce thickens. You can reheat the leftovers in the pan or make a chicken casserole for an altered dish! Can I freeze this recipe for Chicken Cacciatore? Yes, this dish freezes beautifully, storing well for 2 months in an air-tight container. However, please ensure the dish is completely cooled before being transferred to the container for freezing. When needed, thaw the dish overnight in the refrigerator a day before. Next day, transfer to a microwaveable dish and reheat it for 2 to 3 minutes before serving. Alternatively, you can also reheat it in a pan over a cooktop. Bring the dish to room temperature and transfer it to the pan. Simmer it on the stove until thoroughly warm and serve. This scalable recipe can be conveniently doubled or tripled according to one’s preferences. For this, refer to the recipe card. Can I cook this recipe over a Stovetop? You sure can!- Sear chicken in a heavy bottom until golden. Remove and set aside.
- In the same sauce, prepare the sauce.
- Add the browned chicken along with water/stock and cover it with a lid. Allow it to simmer gently on a low flame for 20 minutes until the chicken is cooked.
- Remove the lid and simmer until the sauce thickens.
- Serve hot over noodles and enjoy!
- Freshly baked bread or rustic crusty bread
- Steamed rice
- Mashed potatoes, quinoa, or polenta.
- Or even with whole wheat spaghetti or zucchini noodles to make it healthier.
Nutrition
Calories: 609kcal | Carbohydrates: 74g | Protein: 53g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 814mg | Potassium: 1311mg | Fiber: 5g | Sugar: 7g | Vitamin A: 485IU | Vitamin C: 13.4mg | Calcium: 59mg | Iron: 3.6mg