Chris and Dillon LOVE Chicken Cacciatore…. they devour it every time I make it lol… not that they complain about what they are fed or anything… it is just one of their favourites.
Make it in the Instapot is a great time saver and the flavours seem amplified cooking it this way! A delicious meal in a fraction of the hands on time!
I sprinkled the chicken thighs with the salt and pepper, added olive oil to the Instapot and put them in the bowl of the instapot on Saute to brown each side. I probably cooked them about 5 minutes per side.
Once browned I removed them from the bowl to a plate and added the onions and peppers to soften them up, then removed half of them.
I put the chicken thighs back in the bowl of the Instapot and added the diced tomatoes, second half of the onions and peppers, sprinkled with oregano and set the pot to Pressure Cook for 20 minutes.
I let it naturally release and then served it over some buttered linguine noodles, sprinkling the grated parmesan and basil on top.
An easy to make, delicious dinner!
Instapot Chicken Cacciatore
- 4 – 6 chicken thighs
- salt & pepper to taste
- 2 tbsp. olive oil
- 1 small onion, diced
- 1/2 cup sliced peppers
- 1 1/2 cups diced tomatoes
- 1 tsp. oregano
- grated parmesan to sprinkle on top
- basil to sprinkle on top
- Sprinkled chicken thighs with salt and pepper to taste.
- Pour olive oil in bowl of Instapot, set it to Saute feature and brown both sides of chicken thighs… about 5 minutes per side.
- Remove chicken thighs from Instapot to a plate and add onion and peppers.
- Let onion and peppers cook for about 5 minutes before removing half of them to a plate.
- Return chicken thighs to Instapot.
- Top with diced tomatoes, onion and pepper mixture, then sprinkle with oregano.
- Set Instapot to Pressure Cook for 20 minutes.
- Allow to naturally release when done.
- Serve over cooked butter linguine, rice or your preference.
- Sprinkle each plate with the grated parmesan and basil.